This banana bread is one of the easiest out there! It does not contain any white sugar which is something I always strive for in my baking and hope you guys do to as well. As I'm finishing this up, I am enjoying my last slice of banana bread with some almond butter and a drizzle of honey and it tastes amazing!
First start by preheating the oven to 375 degrees F, and lightly grease two medium loaf pans
In a large bowl combine the flour, baking soda and salt. In a separate bowl mix together the apple sauce and the honey and stir in the eggs and the mashed bananas until everything is well blended together.
Stir in the wet mixture into the dry mixture, making sure to only stir enough to get everything incorporated without overmixing. Pour batter into the loaf pan and leave enough to fill up the four cupcake tins.
Bake the loaves in the preheated oven 55-65 minutes, making sure to cover the top with some aluminum foil to prevent it from browning too much!
This banana loaf will last in the fridge for up to a week!