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Only have 2 bananas on hand? Then whip up this healthy 2-Banana Bread recipe! It’s super moist, yummy and full of that classic banana bread flavour, while being super easy to make! {Lower sugar & vegetarian}
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2 Banana Bread Recipe – Healthy & Easy!
Have you ever gone to make homemade banana bread and realize that you only have 2 bananas? In our house, we’re constantly battling it out for the ripe bananas, so when we have a banana shortage, I always like to make this Banana Bread with 2 Bananas!
It’s a lightened up version that uses whole wheat flour instead of white, and is primarily sweetened with fruit to keep it low sugar. Additionally, no butter is added since the bananas and applesauce incorporate plenty of moisture. It’s hard to go wrong with this healthy banana bread recipe!
Better yet, this delicious banana bread is an extra easy recipe to prepare because it uses only one bowl to mix everything together. Which means fewer dishes and quicker cleanup. Win win!
If desired, you can fold in some dark chocolate chips for a tasty chocolate banana flavour explosion. Can never go wrong with a bit of chocolate!
If you’re looking for another good banana bread recipe, you’ll also want to check out thisHealthy Zucchini Banana Bread or Protein Banana Bread!
Why We Love This Banana Bread with Applesauce
- One bowl: All it takes to whip up this easy banana bread recipe is one large mixing bowl. Start by mashing the overripe bananas, whisk in the wet ingredients and gently stir in the dry ingredients. Easy peasy!
- Low sugar: To keep this simple recipe light and healthy, we rely on 2 overripe mashed bananas and applesauce to provide a boost of natural sugar and sweetness. A little bit of honey is also added to enhance the sweetness.
- Nutrient-rich: Our banana bread with applesauce is full of nutrients, from fibre in the whole wheat flour to potassium in the bananas. This is a recipe you can feel good serving to the whole family.
Ingredient Notes
- Bananas: For maximum sweetness, use 2 large overripe bananas. The more brown spots, the better!
- Applesauce: To cut back on sugar and eliminate the butter, we used unsweetened applesauce for moist banana bread.
- Honey: A little bit of honey is used to enhance the sweetness. Maple syrup can also be used.
- Eggs: Helps bind the ingredients together and adds some extra protein.
- Vanilla Extract: Enhances the banana flavour.
- Whole Wheat Flour: For lighter bread, use whole wheat pastry flour. Regular all-purpose flour can also be used, however, whole wheat flour provides that extra boost of fibre and nutrients.
- Baking Soda and Baking Powder: To help the bread rise as it bakes.
- Salt: To help balance the flavours.
- Dark Chocolate Chips: Mini or regular dark chocolate chips are optional but add a tasty chocolate flavour and extra texture to the loaf.
How to Make Banana Bread with 2 Bananas – Step-by-Step
- Start by lowering the oven rack to the lower third of the oven to prevent the 2 banana bread from browning too quickly. Next, preheat the oven to 350 degrees F and grease a 9×5 inch loaf pan with nonstick cooking spray.
- Using a fork, potato masher or electric mixer, mash 2 bananas in a large bowl. Next, whisk in 3/4 cup of the applesauce until combined. Then whisk 1/4 cup honey, 2 eggs and 2 teaspoons of vanilla extract into the banana mixture.
- Next, using a spatula fold in the dry ingredients until just combined: 1 and 3/4 cups whole wheat flour, 1 teaspoon baking soda, ½ teaspoons baking powder, 1 teaspoon cinnamon, and ½ teaspoon salt.
- Pour batter into the prepared pan and smooth the top with a spatula. Bake for 55-60 minutes in the lower third of the preheated oven. After about 30 minutes tent the loaf pan with aluminum foil to prevent it from browning too much. The loaf is done when a toothpick inserted into the center of the loaf comes out with only a few moist crumbs. Remove the loaf from the oven and let it cool for 5-10 minutes on the counter before removing it to a wire rack to cool fully. Let it cool before slicing and serving.
Keep scrolling to the recipe card below for the full printable recipe!
Tips for the Best Banana Bread Recipe
- I used 2 very large overripe bananas (about 8-9 inches long) that together weighed 305 grams without the peel. I recommend using large bananas that are overripe to ensure that there’s enough natural sweetness since minimal sugar is added to this recipe. Place the bananas in a brown paper bag with an apple to help them ripen faster!
- This one bowl banana bread is lightly sweetened to keep it lower in sugar. If you prefer a sweeter loaf, add in 2-4 tablespoons of coconut sugar or brown sugar in addition to the honey.
- For easy removal of the loaf from the pan, spray really well with cooking spray or line the bottom of the pan with parchment paper and spray bottom and sides with cooking spray. You may also need to use a knife to loosen the edges from the pan before removing the loaf.
- For a more light and fluffy loaf, use whole wheat pastry flour instead of regular whole wheat flour.
- For the perfect banana bread, don’t over mix the batter, as it will result in a more dense, less fluffy loaf. Instead, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible
Recipe FAQs
Can you make banana bread with 2 bananas?
Yes, banana bread can be made with only 2 bananas! Unlike your classic banana bread recipes that require 3 or more bananas, our recipe requires two large overripe bananas and applesauce for super moist and yummy banana bread.
How long does banana bread last?
Banana bread lasts 4-5 days at room temperature. To extend the shelf life of banana bread, wrap it tightly and store it in the refrigerator for 7-10 days.
Does banana bread need to be refrigerated?
Banana bread is a moist bread, so it does tend to go moldy after a few days stored at room temperature. Storing the banana bread in the refrigerator will help it last longer.
Is banana bread healthy?
Banana bread often contains quite a bit of refined flour, brown or white sugar and butter, so it’s best reserved as a special treat. This 2-banana bread recipe has been modified to be lower in sugar, in addition to a source of fibre, vitamins and minerals, so it’s a healthier version than your traditional banana bread. That being said, like all sweets, it should be enjoyed in moderation.
How to Store Banana Bread
Room temperature: Be sure to completely cool the loaf before storing it to avoid trapping excess heat and moisture. Line an airtight container or bag with a paper towel, place the bread on top, and then place another paper towel on top. Seal the container or bag. Bread will keep for 3-4 days at room temperature.
Refrigerator: Wrap the bread tightly in plastic wrap, then place it in a zip-top bag or container. Bread is good for 7-9 days in the refrigerator.
Freezer: To store one bowl banana bread in the freezer, wrap the whole loaf tightly in freezer wrap, then wrap it in 2 layers of tin foil or in a freezer bag or container. You can also freeze it in individual slices. Bread will keep for up to 3 months in the freezer.
Banana Bread Add-Ins
Our healthy banana bread recipe is perfect to experiment with different add-ins. From adding cocoa powder to peanut butter, you can mix up the flavours each time you bake up a loaf!
Try any of these additions:
- Spices: Nutmeg, ground cloves, allspice, ginger, or orange essence
- Chopped nuts: Walnuts, pecans, hazelnuts, cashews
- Fresh or frozen blueberries: Fold in 1 cup of fresh or frozen blueberries in one bowl banana bread instead of the chocolate chips.
- Peanut or other nut or seed butters: Add 1/4 cup of peanut butter to the wet ingredients for a nutty twist.
- Cocoa powder: Add in 1/4 cocoa powder for chocolate banana bread.
Serving Suggestions
Serve banana bread as a quick breakfast, easy snack or yummy after school pick me up. You can eat it plain or slather it with some peanut butter or almond butter. It can also be served with any of the following for a more satisfying snack or breakfast:
- Strawberry Banana Smoothie Without Yogurt
- Banana Smoothie without Yogurt
- Fresh fruit with Yogurt Fruit Dip
- Yogurt (try this Fruit-on-the-Bottom Yogurt)
- Small handful of nuts
Recipe Variations
- Banana nut bread: Fold in 1/4 cup walnuts at the end instead of the chocolate chips
- Add a streusel topping: In a small bowl, mix together 3 tablespoons whole wheat flour, 1/4 cup honey, and 1/4 teaspoon cinnamon. Cut in 2 tablespoons coconut oil, until a crumb mixture forms. Sprinkle over the bread before baking.
- Double the recipe: If you have 4 large overripe bananas, double the recipe and bake it in two separate loaf pans. Save one for the freezer to enjoy later!
More Banana Recipes
- Healthy Chocolate Zucchini Bread
- Mini Blueberry Banana Muffins
- Healthy Oatmeal Muffins Recipe {4 Different Ways}
- Blueberry Banana Oatmeal Muffins
- Banana Muffins with Applesauce
- Banana Protein Muffins
Did you make this recipe? Scroll down to leave a star rating and review!
Course Breakfast, Snack
2-Banana Bread Recipe {with Applesauce}
By: Elysia
Servings 10 slices
Only have 2 bananas on hand? Then whip up this 2-Banana Bread recipe! It's super moist, yummy and full of that classic banana bread flavour, while being super easy to make! {Lower sugar & vegetarian}
Prep Time 10 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 5 minutes mins
Ingredients
- 2 large overripe bananas (about 8-9 inches long)
- 3/4 cup unsweetened applesauce
- 1/4 cup honey
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cup whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup regular or mini dark chocolate chips (optional)
Instructions
Lower the oven rack to the bottom third of the oven to prevent the banana bread from browning too quickly. Preheat the oven to 350°F, grease a 9×5 inch loaf pan, and set it aside.
In a large mixing bowl, mash 2 large overripe bananas. You can do this with a fork, potato masher or an electric mixer.
Next, add 3/4 cup applesauce and whisk until combined.
Add 1/4 cup honey, 2 eggs and 2 teaspoons vanilla extract and whisk again.
Add dry ingredients (1 3/4 cup whole wheat flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, ½ tsp baking powder, and ½ tsp salt). Fold the dry ingredients in using a spatula.
Pour the banana bread batter in the greased 9×5 inch loaf pan and smooth the surface with a spatula.
Bake in the lower third of the oven for about 55-60 minutes, tenting the loaf with foil at the 30 minute mark to prevent it from browning too much. You'll know it's done when a toothpick inserted into the center comes out clean with only a few small moist crumbs.
Take the loaf out of the oven and let it sit on the counter for about 5-10 minutes. Then transfer to a wire rack and let it cool completely before slicing.
Notes
- I used 2 very large overripe bananas (about 8-9 inches long) that together weighed 305 grams without the peel. I recommend using large bananas that are overripe to ensure that there’s enough natural sweetness since minimal sugar is added to this recipe. Place the bananas in a brown paper bag with an apple to help them ripen faster!
- This one bowl banana bread is lightly sweetened to keep it lower in sugar. If you prefer a sweeter loaf, add in 2-4 tablespoons of coconut sugar or brown sugar in addition to the honey.
- For easy removal of the loaf from the pan, spray really well with cooking spray or line the bottom of the pan with parchment paper and spray bottom and sides with cooking spray. You may also need to use a knife to loosen the edges from the pan before removing the loaf.
- For a more light and fluffy loaf, use whole wheat pastry flour instead of regular whole wheat flour.
- For best results, don’t over mix the batter, as it will result in a more dense, less fluffy loaf. Instead, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.
Nutrition
Calories: 141kcalCarbohydrates: 30gProtein: 4gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 33mgSodium: 261mgPotassium: 193mgFiber: 3gSugar: 12gVitamin A: 70IUVitamin C: 2mgCalcium: 28mgIron: 1mg
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