Applesauce Chocolate Chip Banana Bread

This applesauce chocolate chip banana bread keeps its own identity among the site’s banana loaves by using applesauce instead of oil or yogurt. Brown sugar and very ripe banana supply sweetness, while semisweet chips form small chocolate pockets throughout the crumb. The batter is mixed by hand, and weighing the peeled banana prevents an overly wet center.

Recipe at a glance

• Yield: one 9-by-5-inch loaf, 10 slices
• Prep time: 15 minutes
• Bake time: 50–60 minutes
• Cooling time: 90 minutes
• Equipment: metal loaf pan, parchment paper, two bowls, whisk, flexible spatula, wire rack, and instant-read thermometer

Ingredients

• 1 3/4 cups (210 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 3 medium very ripe bananas, peeled and mashed (about 340 g)
• 2 large eggs
• 1/3 cup (80 g) unsweetened applesauce
• 1/3 cup (67 g) packed light brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup (85 g) semisweet chocolate chips, divided
• Nonstick cooking spray

Method

1. Heat the oven to 350°F (175°C). Lightly spray a 9-by-5-inch metal loaf pan and line the bottom and long sides with parchment, leaving overhang for lifting.
2. Whisk the flour, baking soda, baking powder, salt, and cinnamon in a medium bowl. Break up any compacted leavening.
3. In a larger bowl, mash the banana until only pea-size pieces remain. Whisk in the eggs, applesauce, brown sugar, and vanilla until evenly combined.
4. Fold the dry mixture into the banana mixture just until a few flour streaks remain. Fold in 1/3 cup chocolate chips and stop mixing when the flour disappears.
5. Scrape the batter into the pan, level the top, and scatter the remaining chips over it. Bake for 50–60 minutes. If the top browns after 40 minutes, tent it loosely with foil.
6. The loaf is done when a skewer inserted in a chip-free area has no wet batter and the center reaches 200–205°F (93–96°C). Cool in the pan for 15 minutes, then lift onto a rack and cool completely before slicing.

Why this loaf is different

Unlike the site’s yogurt-and-oil banana loaf and whipped-egg-white sponge loaf, this version relies on unsweetened applesauce for tenderness. Applesauce contains water, so it cannot be increased casually. The combination of baking soda and baking powder gives the relatively lean batter enough lift without turning it cakey.

Troubleshooting and substitutions

A gummy stripe usually means too much banana, underbaking, or slicing while warm. Use the peeled weight and full cooling time. Overmixing creates tunnels and a rubbery crumb. Mini chips may replace standard chips by weight. Dark chocolate or sugar-free chips also work, but their melting behavior differs. Pear puree can replace applesauce in the same quantity.

Storage

Cool fully before wrapping. Keep airtight at room temperature for 2 days or refrigerate for up to 5 days. Freeze individual slices for up to 2 months. Thaw covered so condensation forms on the wrapping rather than the bread.