Fruit Loaf
A healthy, moist loaf made with ripe bananas and applesauce, perfect for breakfast, snacks, or light desserts.
Ingredients
Wet Ingredients
- 2 cups mashed ripe bananas Use very ripe bananas for best sweetness.
- 1 cup applesauce Can reduce by 2-4 tablespoons if using fresh fruit.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Add-ins
- 1 cup mixed dried fruits (raisins, cranberries, apricots) Feel free to swap for chopped dates, figs, or cherries.
- 1 cup walnuts or pecans Optional; for nut-free, consider sunflower seeds.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a loaf pan with oil or line with parchment.
- In a large bowl, combine the mashed bananas, applesauce, and vanilla extract. Mix until even.
- In another bowl, mix the baking soda, baking powder, cinnamon, and salt.
- Add the dry mix to the wet mixture. Stir gently until just combined. Do not overmix.
- Fold in the dried fruits and nuts if using. Make sure they spread evenly.
- Pour the batter into the prepared loaf pan.
Baking
- Bake for 50–60 minutes or until a toothpick in the center comes out clean.
- Let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Notes
For best results, use very ripe bananas and avoid overmixing, which could lead to a dense loaf. Store at room temperature for 2 days, in the fridge for 5 days, or freeze slices for up to 3 months.
