There’s a million banana bread recipes you can find online most of which use margarine, butter or vegetable oil. If you aren’t yet aware, there’s a substitute that’s much lower in calories. And that, my friends… is APPLESAUCE.
This is my second time posting up a banana loaf recipe. After reading Lisa’s blog, I was inspired to bake a banana loaf recipe filled with summer berries! What better way to take advantage of our very own B.C. berries on sale? Laura, Lisa and Jamie have just launched a new monthly blogging event called Twelve Loaves! 12 Loaves for every month of the year. Yum!
Substituting butter / vegetable oil with applesauce significantly reduces the calories in baking.
1 cup of butter – approx. 1600 calories, 184g fat
1 cup of unsweetened applesauce – only 100 calories, 0.1g fat!!!
So although without a shadow of a doubt, butter and vegetable oil will taste better, you’d be saving massive calories by substituting applesauce! I’m also submitting this recipe to Aspiring Bakers #22: Lightened Up Cakes (August 2012) hosted by Qi Ting of A Dessert Diet.
A friend of mine had encountered issues with her banana bread and asked why hers always turned out rubbery. I’ve also once had this problem before! So I’d like to include some troubleshooting in the instructions on making quick bread. This will ensure that yours would always come out moist and fluffy!I decided on this recipe with changes after some experimentation.
Applesauce Banana Loaf
Makes 1 9x5 loaves or 2 mini loaves (I made 2 loaves) From cooks.com
- 3 ripe bananas
- 3/4 cup sugar
- 1 egg + 2 egg whites
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tbsp baking powder
- 1 1/2 cup flour
- 1/2 cup blueberries or
- 1/2 cup strawberries (alternatively you can also use chocolate chips! I’ve made it with chocolate chips and it was yummy!)
- Mash the bananas with an electric mixer for about 30 seconds – 1 minute. I like to leave some chunks of bananas instead of puréeing it. Stir in the sugar and let stand for 15 minutes.
- Beat egg and egg whites on high speed until fluffy. Add in vanilla, applesauce and banana mixture.
- Sieve together baking soda, baking powder and flour, and gradually add into the wet mixture. Stir with a spatula and mix until it all comes together. It is very important NOT to over-mix as this will guarantee a banana bread with rubbery texture. Finally stir in the blueberries / strawberries. I spread most of mine on the top and only stirred some into the batter.
- Pour into a loaf pan that has been coated with non-stick spray. Bake at 350°F for 45 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove from oven and let stand 10 minutes before removing from the pan. Cling wrap after the loaf has cooled down. Banana loaves always taste better the next day since they never taste as sweet fresh from the oven!
Hope you guys enjoyed this recipe!
And now… It’s time to make some SAMWICHES from the banana bread!! After all, there’s a reason why my blog’s tagline is “From Samwiches to Samosas”! haha.. My favourite fillings are nutella, jam, peanut butter, and how about some more sliced bananas in your banana bread? 🙂
Banana bread are so yummy you can even turn them into french toasts or muffins!
And now you don’t have to feel so guilty about eating them!
Last year I made some cute banana muffins too!! tee hee..
Tee hee… Your turn to try the applesauce!! Seriously, look how fluffy they are!