Add a new twist to an old favorite. The applesauce makes it a healthier option without sacrificing taste.

Recipe Summary

Servings:
16
Yield:
16 servings
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Spray 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray. In large bowl, combine flour, baking powder, baking soda and allspice.

    Advertisement
  • In medium bowl, whisk together bananas, sugar, applesauce, egg whites, oil and vanilla.

  • Bake 60 minutes or until toothpick inserted into center comes out clean. Cool in pan 10 minutes. Invert onto wire rack. Turn right side up. Cool completely.

Nutrition Facts

169 calories; protein 3g; carbohydrates 35.4g; fat 2g; sodium 229.4mg. Full Nutrition
Advertisement

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/18/2014
Great banana flavor. After reading the reviews I used a loaf pan but also filled 5 muffin cups...bread still got pretty high but did not overflow:) I baked at 375 in my convection oven the muffins took about 20 minutes the loaf was spot on at an hour but did darken considerably. I accidentally doubled the allspice but otherwise made no changes. Next time I'll do 6 muffins and tent the loaf with foil. Thanks Mott's! Read More
(2)

Most helpful critical review

Rating: 3 stars
11/13/2014
A good recipe if you are looking for a no cholesterol low fat bread. However if you are not you may want to make these changes. After reading the reviews I made a few changes while trying not to change the structure of the recipe too much. I added a half a cup of brown sugar and 1 tablespoon of cinnamon a teaspoon of salt and used the yolks. The result was good tasting banana bread but the texture was a little spongey. I also added a few chocolate chips on the top before baking because I'm not allowed to make banana bread without chocolate chips. Read More
(2)
18 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
11/14/2014
This was a little dense for me and I guess I prefer a sweeter banana bread but it went over well with my house guests! Read More
(2)
Rating: 4 stars
11/18/2014
Great banana flavor. After reading the reviews I used a loaf pan but also filled 5 muffin cups...bread still got pretty high but did not overflow:) I baked at 375 in my convection oven the muffins took about 20 minutes the loaf was spot on at an hour but did darken considerably. I accidentally doubled the allspice but otherwise made no changes. Next time I'll do 6 muffins and tent the loaf with foil. Thanks Mott's! Read More
(2)
Rating: 4 stars
11/07/2014
This was tasty! I do agree w/ happyschmoopies that this could use some more spice (like cinnamon) and a bit of salt but as is it was fine. I liked that this used applesauce in place of the oil for a healthier alternative. The kids really liked this so I would most likely make it again but add a bit more 'spice'. Thanks for sharing.:) Read More
(2)
Advertisement
Rating: 3 stars
11/13/2014
A good recipe if you are looking for a no cholesterol low fat bread. However if you are not you may want to make these changes. After reading the reviews I made a few changes while trying not to change the structure of the recipe too much. I added a half a cup of brown sugar and 1 tablespoon of cinnamon a teaspoon of salt and used the yolks. The result was good tasting banana bread but the texture was a little spongey. I also added a few chocolate chips on the top before baking because I'm not allowed to make banana bread without chocolate chips. Read More
(2)
Rating: 3 stars
11/11/2014
First off the loaf pan it calls for is way too small. My batter overflowed all into the bottom of my oven. I'm not sure what I did wrong as I followed the recipe to a T. After about an hour of baking the top was dark brown but still raw in the very middle. I popped it back in there to finish which made it darker and the outside rubbery (we peeled it off and ate the middle.) It definitely needs more spice and adding in some walnuts wouldn't hurt. I originally rated it at a 2 but after letting it sit my sons and husband really enjoyed it. I like substituting oil for applesauce - I would just alter some of the other parts of this recipe next time. Read More
(1)
Rating: 4 stars
11/26/2014
This was pretty good! After reading reviews on how there was too much batter I halved the recipe and used the same pan. It came out a little smaller than normal breads but was still great! And it only needed to bake for 45 minutes instead of the hour. Read More
(1)
Advertisement
Rating: 3 stars
11/12/2014
This recipe was just ok for me! I did only have two bananas so I substituted some leftover pumpkin I had leftover that needed to be used up.This recipe is very bland even with adding the pumpkin and I added chocolate chips lol This is not a recipe I would most likley make again Im sorry.... Read More
(1)
Rating: 5 stars
12/03/2014
Made mini muffins (1 tablespoon each 20 minutes bake)...used brown sugar and then dipped in butter and cinnamon sugar! These are SO good! I did whip the egg whites and also added the yolks! Mine were light and fluffy! Read More
(1)
Rating: 4 stars
12/02/2014
This was pretty good. The Motts Applesauce made it healthier! I would make some changes next time like adding more allspice and adding cinnamon or nutmeg. I will definitely use applesauce in banana bread again. Read More
(1)
Advertisement