Lower-Fat Banana Bread

When you want something sweet and dessert-like, but don’t want the guilt of a heavy dessert, look no further than this banana bread. While I make the recipe exactly as it’s written in Veganomicon (a cookbook I recommend for all of my vegan friends), you could easily throw in some chocolate chips, blueberries, or walnuts to bring it up a notch.

Time: 1.5 hours

Type: Breakfast or Dessert


  • 2 large, or 3 small, very ripe bananas
  • 1/4 cup applesauce
  • 1/4 cup canola oil
  • 1/2 cup sugar
  • 2 Tbsp molasses
  • 2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt


  1. Preheat the oven to 350 degrees F. Lightly grease a 9×5 inch loaf pan
  2. In a large mixing bowl, mash the bananas really, really well. Add the sugar, applesauce, oil, and molasses, and whisk briskly to incorporate.
  3. Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined (if you are using chocolate chips/blueberries/walnuts, fold them in now).
  4. Transfer the batter to the prepared pan and bake for 45 – 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.
  5. Remove from the oven and invert onto a cooling rack, flip the bread right side up and let cool.

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