Bapple Bread
- MAKES
- 1 loaf
- COOK TIME
- 50 Min
The best way to bring attention to one of the tastiest quick bread recipes in our collection is to give it a novel name. Featuring bananas and applesauce, Bapple Bread is a quick bread that you'll want to make again and again.
What You'll Need
- 4 ripe bananas
- 1 cup sugar
- 1/2 cup applesauce
- 2 eggs
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
What to Do
- Preheat oven to 350 degrees F. Coat a 5- x 9-inch loaf pan with cooking spray.
- Place bananas in a large bowl and beat with an electric mixer until mashed. Stir in sugar and let stand 15 minutes. Add applesauce and eggs; beat well. Add remaining ingredients and mix thoroughly. Pour into loaf pan.
- Bake 50 to 55 minutes, or until a wooden toothpick inserted in center comes out clean. Remove from oven and let stand 10 minutes before removing from pan. Cool on a wire rack.
Notes
- Are you wondering what to do if your bananas aren't ripe enough? Place bananas with peel left on, on a baking sheet in a 250 degree F. oven, and bake for 15 to 20 minutes or until black.
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asoley 3922608
Mar 06, 2017
The name of this recipe is what drew me in. I'm a bit skeptical of the idea of putting bananas in microwaves/toaster ovens though. The last time I witnessed this, it was in an anime, and spoiler alert but it caused a lot of time paradoxes. I'm a bit nervous to put bananas anywhere near appliances for that reason, but the bread looks so good, so it might be worth the risk. #conflicted.
jwells3564 2630154
Jan 18, 2017
The bad thing about this recipe is that it states 4 bananas. When I buy bananas they come in sm, med and large- So which ones do you use?
Test Kitchen Team
Jan 20, 2017
Hi there! We talked to Patty, the Test Kitchen director, and she says the great thing about this recipe is that you can use any size bananas that you would like. Patty also says that when the Test Kitchen made this recipe, we used medium size bananas. Enjoy!
katyork15 8974125
Jan 17, 2017
Instead of applesauce, substitute a can of drained crushed pineapple a bit of coconut for a more moist tropical version of this family favorite, mine loves it!
bobbihamel 9783334
Mar 08, 2015
Could you please suggest a healthy alternative to the sugar? I made this recipe (although just added a bit of cinnamon because I just love it in everything!) and my 1 year old son devoured it. I would like to make him some more but make it a little healthier (with still keeping the great taste) considering he eats so much of it. Thanks in advance!
Test Kitchen Team
Mar 09, 2015
Hello - We're so glad to hear you and your son love this recipe. ) There are a few options you can try to make this recipe a little lighter. 1) Instead of a whole cup of sugar, you can do 1/2 cup of Splenda (or your favorite artificial sweetener) and 1/2 cup of sugar 2) You can just cut back and use 1/2 cup of sugar 3) You can use no sugar added applesauce. If you make any of these changes, you'll still have a tasty recipe. Enjoy!
Moppel
Sep 29, 2014
Delicious! The only thing, if you are using really ripe bananas, like I did, you may want to reduce the sugar a little. It is really sweet. Other than that, awesome. All I changed was some high altitude adjustments: reduced baking powder by 1/4 tsp, added 3 tbs of water, and increased oven temp by 25 degrees. Came out perfect. It's fluffy, moist, and dense at the same time. Flavor is great. Beautiful color.
cassiehessdean 207 6559
Jan 13, 2014
I followed the recipe exactly as it is written. I had enough batter to fill the Pampered Chef Stone Loaf Pan and made 6 small muffins
jholgate 1288229
Jun 28, 2013
After reading everyone's advice on the amount of baking powder to use I decided to go with two teaspoons. It turned out perfect! 65 minutes to bake and rose perfectly!
fickle37 1269890
Apr 07, 2013
It's awesome. We make it a lot! Very moist and great with butter on top! Try it...it's oh sooooo good!
Laneybee
Mar 31, 2013
I made the bread using unsweetened applesauce, 1 1/4 C Splenda, 1/4 t cinnamon and 1/4 t almond extract. It was very tasty! The Splenda worked well.
daleandmarfulcomer 1620958
Mar 29, 2013
whoever submitted this recipe, should have put 1 teaspoon of baking powder not 1 tablespoon. that's a lot of baking powder
Moopsee
Mar 28, 2013
Normally bkg soda is at least twice as strong as bakg pwdr. So, as it states, 1 tsp is correct. As for bkg powder, normally 1 to 1 1/2 tsp PER CUP of flour in recipes - could try 2 tsp instead of the 3 tsp (aka tbsp), but I would NOT go any lower. It is in the science!!
pputo 6317565
Sep 14, 2012
I followed the directions, and my bread flowed over the sides of the pan. What a mess. Oh and yes I used the 9 x 5 bread pan.
GRohde9883 4888033
Sep 07, 2012
Could you use Spenda instead of sugar?
Test Kitchen Team
Sep 11, 2012
Thanks for your question. Usually, Splenda can be substituted in equal amounts, however we've only tested this recipe with sugar. If you try it with Splenda, please let us know how it turns out!
AL mom
Aug 24, 2012
Does anyone know the honey to sugar ratio for substitution in recipes? I would like to try it on this recipe. I also assume you would need to cut back a little on other liquid ingredients to make up for the honey. Thanks.
deidraball 8538940
Aug 06, 2012
Deidra Ball Excellent, tasty banana bread! This was easy to mix, and fun to try! I added a small package of chopped walnuts for a little crunch. Will make this again soon!!
DEERBETTY 6333160
Jul 28, 2012
I guessed by the 'name' that it had to have both banana and apple in it....and that's a goood mix...I've also mixed pineapple with banana bread, making it very moist and yummy..as I expect this to be with the applesauce. Can't wait to make i !
Stonie
May 10, 2012
One of the best banana bread recipes I have ever had. I even goofed and forgot the baking powder and just added the baking soda and it was great. It's a keeper for sure.
JudyTrudy
Feb 16, 2012
In order to make my banana bread more healthy in the past instead of applesauce, i have used more bananas and a little water and it has turned out great...Oh and you can add dark chocolate chips too..
Rogue Mom
Feb 06, 2012
Made mini-muffins with 2 cups Gluten-free baking flour, 2 big bananas, 1 med zucchini, and 1 tsp Xantham gum and continued with the rest of the recipe as stated. Baked 350 for 20 minutes (check at 15 min). Yields about 50 mini cupcakes. My mom makes them and they are almost too moist and sticky, but my GF muffins turned out moist in the middle and not messy to handle. Good luck!
dhover20 7508800
Jan 23, 2012
I made this bread this weekend, and wow, was it delish! I added a cup of frozen blueberries to the batter, and it still came out super moist!
Hope001A
Jan 22, 2012
I'm concerned about all the comments re: 1 teaspoon baking soda or 1 tablespoon of baking soda. Can anybody comment on this confusion, because I would really like to make this! Thank you for your time!
Headstrong265 8894 176
Jan 22, 2012
It reads 1 Teaspoon baking soda and 1 Tablespoon baking powder. You must add that to all purpose flour to make it rise.
karenskad 9816317
Jan 16, 2012
Excellent recipe! Very moist, you won't miss the oil at all! I added mini chocolate chips and chopped walnuts. About a half cup of each. I also used 2 loaf pans that were a bit smaller than 9x5 (EZ foils, but not the mini's) and filled them about 2/3 full. No run over. Just perfectly rounded tops on the loaves. Delish!
jhklein 4093525
Jan 16, 2012
I havn't made the Bapple bread yet but I was wondering if they could change it to make in the bread machine...
KP1951
Nov 21, 2011
I followed the recipe as stated and my bread went over the top as others tell in their comments and did take longer to bake than 55 minutes. Have not tasted yet, but if I make this again, I will try filling this batter into smaller loaf pans and see how how many it makes!
DebKam
Jun 06, 2011
The best banana bread I've ever made. I did add chopped nuts to the batter, and it took 65 minutes to bake. I covered the ends of the pan with foil after 50 minutes to avoid burning. My husband ate 4 pieces with butter as soon as it was cool enough to cut. The house smelled wonderful while this was baking - added enjoyment!
jsmenuiswalker 435 9798
May 10, 2011
I have also noticed the lack of nutrional info,but use these recipes anyway as we love Mr.Food.I adjust where I can and hope for the best.
Bellerophon
Mar 06, 2011
I'm wondering if, in place of the applesauce, one could use the same amount of apple BUTTER. Seems like it might be interesting with the spices in the typical apple butter.
JimkKC222
Mar 05, 2011
This would be a great site if you ever decide to put nutritional information in the recipes! For that reason I will not use any of these.
JudyTrudy
May 18, 2012
your loss. there are sites out there that you can figure out nutritional information even on you own recipes.
jima42 0383262
Nov 20, 2010
I have made your Banana Bread from- Mr. Food Does Deserts- and it is totally awsome. I work at Walmart and everyone there loves the bread I take into work. jima42@sbcglobal.net
Charles Saltz
Oct 27, 2010
1/2 c. vegetable oil 1 1/2 c. sugar 2 eggs 1 1/2 c. flour 1 tsp. baking soda 1/2 tsp. cinnamon 1/2 tsp. salt 4 tbsp. milk 1 c. applesauce 2 mashed bananas Cream oil and sugar together. Add eggs and beat well. In a separate bowl, stir dry ingredients together. Add the applesauce and bananas to the creamed sugar mixture. Then mix in milk. Add dry ingredients and beat until well mixed. Pour batter into a well greased and floured loaf pan. Bake at 350 degrees for 70 minutes (less if using a glass pan). Let stand 15 minutes before removing from pan. This is a good recepie for Bapple Bread if anyone is interested. Mr. Food is a good cook and I enjoy his show along with many others. Thanks Mr. Food!
Betty Rodriguez
Sep 27, 2010
Thank you Mr.Food, Thanks for such wonderful recipes. We love watching you and how intertaing that you are...I made the Bapple bread in the shape of a cake and took it over to my married daughter birthday...it was a hit ...never any left when ever I make it. I am planning wonderful breads and Mr Food treats as gifts for Christmas, keep up the good work and making food a specialty. You are a ten star* * * * * * * * * * A&B Rodriguez
Member 6583096
Sep 24, 2010
He did say 1 TABLESPOON of baking powder on the show. Also when you play back the above video he does say 1 Tbls. baking powder. Am looking forward to making this as soon as my bananas ripen.
Member 0641350
Sep 22, 2010
Mine DID NOT run over but I am sure that is because I misread the recipe and only put 1 teaspoon of baking powder in instead of 1 tablespoon. Is this a mistake in the recipe or my mistake? Wonder if anyone will look into this? I also think that some rasins, dates, or nuts might be a good addition. But just wondering if anyone at Mr. Food reads these comments and would like to find out if it's 1 tablespoon or 1 teaspoon. Mine came out fine, very moist. It also took closer to 7o minutes to bake.
Wyatt
Sep 21, 2010
My bread also ran over the top of the dish. Thank goodness I had aluminum foil over the oven rack. The bread also took a lot longer than 55 minutes to bake,
TOM701
Sep 21, 2010
I made this bread last night. The taste was great but it ran over the top of the pan, thankfully I had it on a cookie sheet with aluminum fold to catch the run over and never got to the bread stage, more of a pie with a very nice crust. Yes, I will try it again because it could have been something that I did wrong since I am a male.
sandyfoote1 150614 8
Jan 24, 2013
ahhh! Tom , at least you tried sweetheart, I'll bet your a great cook
strawberryshortcak e121 4799580
Mar 28, 2013
It needs less baking powder so it rises less. Try it with 2 teaspoons at the most, 1 teaspoon should be perfect!
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