Ingredients
Method
- Peel and slice the bananas.
- Peel, core, and dice the apples.
- Combine the fruit in a pot over medium-low heat, add 1/3 cup of water per serving, and stir in the honey if desired. Cover and cook for 10 to 15 minutes, stirring occasionally.
- Mash the mixture with a fork or purée it using an immersion blender.
- Store the banana-applesauce in the refrigerator for up to one week and serve.
Notes
Apple Varieties: I love using Fuji or Gala apples because they have a natural sweetness that balances the banana perfectly without needing much extra sugar.
Heat Control: Watch your heat closely because the sugars in the fruit can scorch the bottom of your pot if it gets too hot, so I always keep my stove on medium-low and stir frequently.
Texture Preference: For a rustic, chunky feel that feels more homemade, I usually just use a sturdy fork to mash everything together, but an immersion blender is great if you want it silky smooth.
Freezing: This sauce keeps beautifully in the fridge for about a week, but I often freeze small portions in ice cube trays to have a quick treat ready whenever I need one.
Serving Ideas: I find this is best served slightly warm with a tiny pinch of cinnamon on top, or even stirred into a morning bowl of oats for a natural energy boost.
Moisture Levels: If you notice the mixture looking a bit dry before the apples are soft, do not be afraid to add an extra splash of water since every piece of fruit has a different juice content.
Honey Substitution: If you are making this for a very young child or just want to avoid honey, I have found that a tiny bit of maple syrup or even just the fruit alone is plenty sweet.