If you are looking for a healthier alternative that will still satisfy your sweet tooth, this applesauce banana cake recipe is for you! A simple cake that can be served for dessert or even for breakfast. Make this recipe for your family this weekend for a sweet treat that will give them a dose of their daily allowance of fruit as well. This one is also perfect for using up those bananas that are a little too brown. We always have those bananas and I am always looking for alternatives to make instead of making banana bread every single time. If you are in the same boat, give this applesauce banana cake recipe a try! Or scroll down to the bottom of this post and try some of our other banana recipe as well.
Applesauce Banana Cake Recipe
- 1/2 cup butter (softened)
- 2 eggs
- 1 1/3 cup applesauce
- 3 medium bananas (mashed)
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
- 2 cups flour
- 2 tsp baking soda
- 1 cup chopped pecans
- 1 tbsp flour
- Powdered sugar (optional)
Mix all ingredients except for pecans and 1 tbsp flour. Mix well in a large bowl until completely combined. In a separate bowl, mix pecans with 1 tbsp flour then fold into cake batter. Pour into a greased and floured tube pan. Bake for 55 – 60 minutes at 300 degrees or until done in the center. Allow to cool and flip onto a plate. Dust with powdered sugar if desired.
Cut your self a slice of this applesauce banana cake and dig right in. You will love this moist cake with the added crunch of pecans. Y’all enjoy and give this recipe a try for yourself!
Love this recipe and want to print it? Just click the recipe card below!
Ingredients
- 1/2 cup butter softened
- 2 eggs
- 1 1/3 cup applesauce
- 3 medium bananas mashed
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
- 2 cups flour
- 2 tsp baking soda
- 1 cup chopped pecans
- 1 tbsp flour
- Powdered sugar optional
Instructions
- Mix all ingredients except for pecans and 1 tbsp flour in a large bowl until completely combined.
- In a separate bowl, mix pecans with 1 tbsp flour then fold into cake batter.
- Pour into a greased and floured tube pan.
- Bake for 55 - 60 minutes at 300 degrees or until done in the center.
- Allow to cool and flip onto a plate.
- Dust with powdered sugar if desired.
Or try this banana cake recipe that uses a cake mix.
You can also use those leftover bananas to make these healthy breakfast cookies.
This recipe reminds me of the applesauce cakes my grandmother used to make – so moist and delicious!
This recipe looks so delicious! Visiting from Creative Ways Link Party.
This is absolutely my style of cake! Healthy but lovely and can be eaten for breakfast 😉 We also always have some ripe bananas on hand and they make for the best baked goodies – sweetness without extra sugar- whoop whoop! Pinning and can’t wait to try this!
Your Applesauce Banana Cake looks amazing! Hope you have a very special Valentine Day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
YUM! Looks delicious! Pinning and sharing!
I am definitely saving your apple banana bread recipe, too. Great post. Thanks for linking up with Small Victories.
This looks and sounds delicious! I love healthy alternatives in baking! Thank you for sharing this recipe at the #SmallVictoriesSundayLinkup!
This looks so yummy and yeah, I’m always open for another recipe instead of just banana bread. Thanks for sharing. My gang will love it!
This looks like an absolutely delicious cake!! Thanks for sharing! #SmallVictories
Nice recipe. Pinned & shared. Thanks for joining the Inspiration Spotlight party.
Curious about this recipe because it contains no sugar. Assuming the fruit takes on the role of sweetener – do you use sweetened applesauce?
I didn’t not add any sugar! The applesauce will do it all! I used unsweetened actually.
I tried the recipe and found it tasteless. It definitely need sugar
I used reg applesauce and you would never know there wasn’t sugar! I have diabetes and it was perfect.
I just made this and it is fantastic. I only had unsweetened applesauce in the house and so I added a third of a cup of sugar to it. It is so moist and delicious and so easy and terrific!
I am so glad!
Thanks for a great recipe! I actually used this (without the nuts and subbed oil for the butter) for my son’s 1st birthday smash cake. I baked it in a 13×9 pan (a little less baking time) so that I could cut it and make a layer cake with whipped cream icing. I was googling healthy cake recipes for so long and am so glad I found yours! Definitely will make again 🙂
Yay! So glad you liked it!
Hi! I made the cake, all the same but without nuts, butbfor some reason it didn’t rise at all. Why can it be? Is it sign thatbthe oven was not hot enough or? 1st time a cake doesn’t rise and I am quite disconcerted. Thanks for your tips!
Hmmm….I’m not sure! I have never had this problem with this recipe.
The baking soda you have may not be fresh
It was absolutely delicious! I really needed a no sugar cake that I can have on occasion when I am trying to lose weight, that tastes good! Very moist and flavorful. A great coffee or breakfast cake, and you will get part of the fruit servings that our body needs daily, and doesn’t often get! I didn’t have pecans, so I used walnuts, chopped. I couldn’t find my tube pan, so I used a square brownie type baking pan, which worked out fine. I highly recommend it! THANK YOU!
A flavorless disappointment. If I could sue for a refund of the ingredients (what an utter waste of pricey pecans!) I would. I’ll choke down as much as I can, then toss the rest to the backyard squirrels.
I tried this recipe out in cupcake form, and like one commenter said, it was a little flavorless, but I’m pretty sure that’s because I was impatient and used bananas that were barely ripe, in fact they were still a little green… I’m planning on trying them again with riper bananas! I tried some mix-ins in the second batch, chocolate chips, blueberries, and diced apple, and that helped add some flavor as well. Also, they’re surprisingly good with peanut butter on them? I wonder if some kind of peanut butter icing would be good with this recipe. Overall, a good recipe!
Thank you for the feedback! I’m glad you enjoyed it.
This is one of the best sweetener-free cakes I’ve tried. I did make a few adjustments: replaced 1 cup of the flour with almond flour, and changed leavener from 2 tsp baking soda to 1 tsp baking soda + 1.5 tsp baking powder (I just couldn’t believe the applesauce would have enough acid to react). I also added more of the spices, because I like spices.
It was a birthday cake for my sugar-free husband, so I made frosting with butter, dutched cocoa, peanut butter powder, vanilla extract, and yogurt. A little intense, but if you like dark chocolate, you start to like the unsweetened cocoa too.
I’m so glad you enjoyed it. Thanks for sharing your adjustments!