Banana bread by Millie Peartree

Banana Bread by Millie Peartree

Total Time
1 hr 25 min
20 min
50 min
This banana bread is so moist, you won’t believe there’s no butter or oil in it! Customize this recipe to your liking: Swap applesauce with an equal amount of vegetable oil, canola oil, or melted coconut oil. Use your favorite dairy-based or other plant-based milk instead of almond milk. And another flavor profile by stirring a half cup of chopped pecans, walnuts, or chocolate chips into the batter.


Maple syrup

½ cup(s)

Unsweetened applesauce



2 item(s), large, large, at room temperature


2 medium, ripe, mashed (about 1 cup)

Plain unsweetened almond milk

¼ cup(s), or room temperature water

Baking soda

1 tsp

Vanilla extract

1 tsp

Table salt

½ tsp

Ground cinnamon

½ tsp

All-purpose flour

1¾ cup(s)


½ cup(s), sliced


  1. Preheat oven to 350°F. Coat a 9- X 5-inch loaf pan with cooking spray.
  2. In a large bowl, combine applesauce and maple syrup, and then whisk in eggs. Stir in mashed bananas and milk, and then stir in baking soda, vanilla extract, salt, and cinnamon. Stir in flour, just until combined, and then gently fold in sliced banana.
  3. Pour batter into prepared pan and spread into an even layer. Bake until a tester inserted into center of bread comes out clean, about 50 minutes. Carefully transfer loaf to a wire rack to cool before slicing into 12 pieces.
  4. Serving size: 1 piece


Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.