Banana Applesauce Oatmeal Bread

During my travels for work, I stayed at a Residence Inn hotel because they offered breakfast in the morning and a light dinner 3-4 nights a week. Not being familiar with the area and not being able to see very well at night, I  figured this was the best choice for me.

Another service they offer is a grocery pick up. You write a list and they go out and purchase the items and charge them to your card on file. I decided I’d have them pick me up some snacks, popcorn and apples. Seems simple enough, yes?
My list said :
94% fat free popcorn – 3 pack Pop Secret or similar
(3) apples honeycrisp, gala or fuji
Do you know what I had delivered to my room? 9 apples (3 of each type) and a note saying “sorry neither of those brands of popcorn at store”
“Similar” is apparently a brand now. Haha. I knew there was no way I’d be able to eat 9 apples before they all went bad, so I immediately started thinking of some recipes I could make on my weekend back at home. In the end, I opted to make applesauce. Which I then used in this recipe.


Banana Applesauce Oatmeal Bread
Servings: 1 loaf
    • 2 very ripe medium bananas, mashed
    • 3/4 cup unsweetened vanilla almond milk
    • 2/3 cup unsweetened applesauce
    • 1 egg*
    • 2 tbsp. honey*
    • 1 tsp. vanilla
    • 1 1/2 cups whole wheat flour
    • 1 cup rolled oats + 1 tbsp.
    • 1 1/2 tsp. baking powder
    • 1 tsp. cinnamon
    • 3/4 tsp. baking soda
    • 1/4 tsp. salt
1. Preheat the oven to 350. Spray a 9-inch loaf pan with non-stick cooking spray.
2. Mash the bananas in a medium bowl, then stir in milk, applesauce, egg, honey and vanilla until combined.
3. In a large bowl, combine flour, 1 cup oats, baking powder, cinnamon, baking soda and salt. Pour the wet ingredients into the dry and stir together until no lumps remain.
4. Pour into the prepared pan, sprinkle with the remaining tablespoon of rolled oats and bake for 65-70 minutes or until golden and a toothpick inserted in the center comes out clean.
5. Remove from the oven and allow to cool on a wire rack.
Wrap bread tightly to keep in moisture. *For vegan: egg can be left out and honey can be substituted with agave.*


I actually doubled the recipe and made two loaves of this. You’d honestly have no idea how healthy this bread is if someone didn’t tell you. I had Tom take the other loaf into work and once they found out it contained minimal processed sugars and was healthy it disappeared in minutes. It comes in right around 130 calories per slice.

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