Desserts
This applesauce banana cake recipe delivers the perfect balance of natural sweetness and warm spice in every moist, tender bite. The secret lies in applesauce replacing some of the oil—creating a lighter texture while keeping the cake incredibly juicy.
I developed this recipe after years of baking, and it’s become a family favorite for its foolproof simplicity and rich flavor without needing heavy frosting.
The cake’s magic comes from ripe bananas and applesauce working together to tenderize the crumb while cinnamon and nutmeg add that cozy, autumnal warmth. No one will guess it’s healthier than traditional cakes—just one forkful and you’ll understand why.
The recipe uses basic pantry staples, making it perfect for beginners or anyone craving a comforting dessert without fuss.
What you’ll end up with is a moist, slightly dense cake with a golden top that’s impossible to resist. The natural sweetness shines through, making it ideal for serving warm with a dusting of powdered sugar or a light glaze.
It’s also adaptable—swap in vegan butter or coconut oil for a dairy-free version, and don’t forget to add a handful of walnuts for texture if you like.
This cake pairs beautifully with vanilla ice cream, caramel drizzle, or even as a breakfast treat with a cup of coffee. The best part? It keeps well for days, so you can bake it ahead for gatherings or enjoy slices throughout the week. Let’s get baking!
Ingredients for applesauce banana cake
Eight simple ingredients create this irresistible, naturally sweet cake that's perfect for any occasion.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 2 whole | Mashed, about 1 cup |
| Unsweetened Applesauce 🍏 | 1 cup | Smooth, not chunky |
| All-Purpose Flour 🌾 | 2 cups | Spooned and leveled |
| Granulated Sugar 🍚 | 1 cup | Light brown sugar works too |
| Baking Soda 🧂 | 1 tsp | Freshly opened |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌶️ | ½ tsp | Freshly grated nutmeg |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vegetable Oil 🫒 | ½ cup | Light or canola oil |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla extract |
| Powdered Sugar 🍚 | ¼ cup | For dusting (optional) |
The bananas and applesauce are the stars here. Ripe bananas with brown spots pack the most flavor—don't use green ones. For applesauce, grab the unsweetened kind from the baking aisle at Whole Foods or Trader Joe's—the smooth, not chunky variety. Freshly ground spices make all the difference, so if you've got whole cinnamon sticks or nutmeg seeds, grind them yourself. The flour should be measured by spooning it into the cup and leveling it off—don't scoop directly from the bag or you'll pack it too tightly. Eggs should be at room temperature for even baking.
No ripe bananas? Overripe ones work best, but if you're in a pinch, substitute with 1 cup mashed sweet potato—it adds moisture but changes the flavor slightly. Running short on applesauce? Prune puree works in a 1:1 ratio. Want to make this dairy-free? Swap the eggs for 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water) and use coconut oil instead of vegetable oil. The powdered sugar is optional but adds that perfect finishing touch—dust it right after baking while the cake is still warm for the best effect.
This cake keeps beautifully for 4-5 days in an airtight container at room temperature, or 1 week in the fridge if you want to extend its life. For freezing, wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months. I like to make a double batch—one for the family and one to stash in the freezer for lazy mornings. The cake reheats perfectly in the microwave for 15-20 seconds to bring back that warm, inviting texture.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when my hands are full—just mash those bananas and applesauce right in the bowl with a fork. The batter’s thick but not stubborn, so it folds together like butter (well, almost like butter).
- Moist Without Grease: That applesauce swap keeps it tender without a drop of oil, and the bananas add natural sweetness that cuts the sugar cravings. Honestly, it’s the kind of cake that stays soft for days—no dry crumbs in sight.
- Breakfast or Dessert: Serve it warm with a drizzle of honey for a lazy weekend brunch, or slice it cold for a mid-afternoon pick-me-up. My kids even sneak bites "accidentally" from the fridge—no judgment here.
- Pantry Staple Magic: You’re already using what’s in your cupboard: flour, sugar, baking soda. Swap in overripe bananas and applesauce to avoid waste, and boom—cake. It’s my go-to when I’m broke but still want something worth baking.
Step-by-step instructions for applesauce banana cake
This cake delivers perfectly moist layers with a warm spice harmony—no dry crumbs in sight!
Prep the Wet Ingredients
In a medium bowl, mash the 2 whole ripe bananas until completely smooth—no lumps allowed. Stir in the 1 cup unsweetened applesauce until fully combined. This moisture-rich mixture is the secret to that signature tender crumb. In a separate bowl, whisk together the 2 whole large eggs and the ½ cup vegetable oil until smooth and slightly frothy.
Add the 1 cup granulated sugar and mix until fully dissolved. Stir in the 1 teaspoon vanilla extract—this step ensures the sweetness and flavor are evenly distributed throughout the batter. The eggs and oil create a light, airy base that balances the density of the bananas and applesauce.
Combine Dry Ingredients
In a large mixing bowl, sift together the 2 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. This step prevents lumps and ensures even distribution of the spices. Gently whisk to break up any clumps, but don't overmix—you want to preserve the light texture of the flour.
Real talk: The cinnamon and nutmeg are where the magic happens. These warm spices create that cozy, inviting aroma that makes this cake so special. If you're feeling fancy, you can even toast the spices lightly in a dry pan for 30 seconds before adding them—this intensifies their flavor even more.
Mix Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold everything together until just combined—you should still see some flour streaks. Overmixing develops gluten, which can make the cake tough. Stop mixing as soon as the batter comes together.
Here's the thing—this batter will look thick, almost like cookie dough. That's normal! The applesauce and bananas add moisture without adding liquid, so the batter holds its shape. If it seems too thick, you can add 1 tablespoon of water or milk to loosen it slightly, but don't worry if it doesn't look like traditional cake batter.
Bake to Golden Perfection
Preheat your oven to 350°F and grease two 8-inch round cake pans or line them with parchment paper. Divide the batter evenly between the pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Your oven might run hot, so start checking at the 20-minute mark. The cake is done when the edges are golden brown and the top springs back when touched lightly. If the top browns too quickly, tent the pans with foil to prevent overbrowning while the center finishes baking.
Cool and Serve
Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, dust the tops with ¼ cup powdered sugar for a light, sweet finish. This step is optional but adds a beautiful, professional touch.
Slice and serve while still warm for the most tender texture. The combination of ripe bananas and applesauce keeps the cake moist for days, making it perfect for breakfast, dessert, or even a snack. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Pro Tips For Making Applesauce Banana Cake
- Mash Bananas Properly: Use a fork—no blender or food processor—until the bananas are completely smooth with no lumps, or your cake will turn out dense. I learned this the hard way when I rushed and ended up with a weird texture that tasted like overripe banana bits.
- Preheat Pan and Oven: Get that pan hotter than you think—425°F (220°C) for 10-15 minutes—before pouring in the batter. This guarantees a golden crust instead of a sad, pale dome. (Yes, even if you’re impatient like me.)
- Don’t Overmix the Batter: Stir just until the dry ingredients disappear—about 15 seconds past that point is too long. Overmixing makes the cake tough, and this recipe relies on the applesauce’s moisture to keep it tender. I skip this when I’m lazy, but the difference is noticeable.
- Add a Pinch of Salt: The bananas and applesauce are naturally sweet, but a ¼ teaspoon of salt makes the flavors pop. My grandmother swore by this, and she was right: it balances the sweetness without tasting like you added it. (Sounds weird, but it works.)
Dietary considerations for applesauce banana cake
Gluten-Free Adaptation
Swap the 2 cups all-purpose flour for a 1:1 gluten-free baking flour blend like Bob’s Red Mill or King Arthur. These blends contain xanthan gum, which mimics gluten’s structure.
If your blend lacks xanthan gum, add ½ teaspoon separately. I’ve tested this with King Arthur Measure for Measure, and it yields a tender crumb—just don’t overmix! 💡
Dairy-Free Version
Replace the 2 eggs with 2 flax eggs (mix 2 tablespoons ground flaxseed with 6 tablespoons water and let sit for 5 minutes). For the ½ cup vegetable oil, use ½ cup melted coconut oil (cooled slightly).
The cake stays moist, but the texture becomes slightly denser. Trust me, it’s still delicious!
Lower Sugar Options
Reduce the 1 cup granulated sugar to ¾ cup and add ½ cup mashed dates or ½ cup unsweetened applesauce (in addition to the original 1 cup). The dates add natural sweetness and fiber, while extra applesauce maintains moisture.
I’ve found this works especially well with Walmart Great Value dates—they’re affordable and effective. ✨
Nut-Free Allergy Safe
This recipe is naturally nut-free, but if you’re adding toppings, skip walnuts or pecans. For extra crunch, try sunflower seeds or pumpkin seeds (toasted in 1 teaspoon coconut oil for 3 minutes at 350°F).
These seeds add texture without nuts, and they’re safe for most allergies. Always check labels, though!
Vegan-Friendly Swaps
For a fully vegan version, use 2 flax eggs (as above) and ½ cup melted coconut oil. Replace the 2 eggs with ¼ cup unsweetened applesauce (extra) or ¼ cup aquafaba (chickpea brine) for a lighter texture.
The cake won’t be as fluffy, but it’s still incredibly moist and flavorful. 🌱
Lower Fat Adjustments
Cut the ½ cup vegetable oil to ¼ cup and add ½ cup Greek yogurt (or dairy-free yogurt) to the wet ingredients. The yogurt adds protein and moisture while reducing fat. I’ve used Fage 5% fat Greek yogurt with great results—the cake stays tender without feeling greasy. 💪
Nutrition facts
Frequently asked questions
Why does this cake stay so moist for days?
The secret is the combination of ripe bananas and unsweetened applesauce—both act as natural moisturizers while replacing some of the oil. The applesauce also adds subtle sweetness without extra fat, creating a tender crumb that stays soft even when cooled. Plus, the 350°F baking temperature helps lock in moisture rather than drying it out.
Can I make this cake without eggs?
For a vegan or egg-free version, replace the 2 eggs with 2 flax eggs (mix 2 tbsp ground flaxseed with 6 tbsp water and let sit for 5 minutes). The texture stays moist but may be slightly denser. If you're avoiding eggs for allergies, this swap works perfectly without compromising flavor.
What’s the best way to store leftovers?
Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for 5-7 days. For longer storage, wrap individual slices in plastic and freeze for up to 3 months. To reheat, microwave for 15-20 seconds—the warmth brings back that fresh-baked texture!
Can I add chocolate chips or nuts? Yes! Fold in ½ cup chocolate chips (like Enjoy Life brand for allergy safety) or ½ cup chopped walnuts with the dry ingredients. For extra crunch, toast the nuts in 1 tsp coconut oil for 3 minutes at 350°F before adding. Just
Why did my cake turn out dense?
Overmixing the batter or using underripe bananas are common culprits.