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Moist, sweet, and downright amazing, this is a simple Banana Bread recipe without nuts that is perfect for breakfast, as a snack, or even as a dessert. If you do happen to like nuts in your banana bread, give my BEST Banana Nut Bread a try!
Why You’ll Love This Recipe
This is an easy Banana Bread with no nuts recipe for when you find yourself stuck with some overripe bananas. Plus this recipe is perfectly freezable so you can make it ahead and enjoy any time you want. Slather a warm piece with some butter and pair with a glass of milk and you got yourself a tasty snack or breakfast. Banana Bread with no nuts is not my first choice (because I absolutely love a banana nut bread), but if you have someone in your family who doesn’t share that love, or has a nut allergy…this bread will satisfy!
If you aren’t a banana fan, don’t worry, I have more yummy bread recipes to share. Check these out:Soft Zucchini Bread Recipe, Lemon Poppy Seed Bread,Pumpkin Chocolate Chip Bread, and Homemade Bread Recipe.
How to Make Banana Bread
How to Make Banana BreadFor full recipe details, including an ingredients list and measurements, see the printable recipe card down below. Here is step by step what to expect when making this recipe:
Preheat Oven + Prep Loaf Pans
Preheat oven to325° F.Grease two light-colored loaf pans (8 1/2″ x 4 1/2″ x 2 3/4” high) with non-stick cooking spray and set aside.
Make Banana Bread Batter
In a large bowl,mix oil, butter, and sugaruntil well combined. Stir ineggs, vanilla, and bananauntil smooth.
Gentlystir in dry ingredients and sour creamuntil a uniform batter has formed. Scrape sides to ensure no lumps are present. Pour into prepared pan.
Bake
Bake for 50 to 60 minutesin the lower half of the oven or until completely baked and a toothpick inserted into the middle comes out clean. Remove from oven andcool at least 15 minutesbefore removing from pan. Slice and serve.
Storing Banana Bread
This recipe makes two loaves so I bet you’re gonna have some leftovers and that’s okay! The best place to store your banana bread is wrapped/covered on the counter. This keeps the bread soft (as opposed to dried out in the fridge) for up to four days!After this amount of time, you might experience the loaf going a bit dry. You can either toast some slices and enjoy it that way or discard.
You can also freeze this banana bread recipe to keep it fresh for even longer!
To freeze: simply wrap your cooled loaf in plastic wrap or foil. Then place into a plastic freezer bag. Remove as much air as possible before sealing. This method keeps your bread fresh for up to four months!
To thaw: unwrap your bread loaf and leave on the counter for about four hours. Then slice and enjoy! So why not make a double batch and freeze a couple of loaves for a rainy day?
Frequently Asked Questions About Banana Bread
What does sour cream do in Banana Bread?
Sour cream is the key ingredient to amazing banana bread. The sour cream brings its own slightly tangy flavor but doesn’t overpower the banana.
How do I ripen bananas faster?
There are a few methods to get ripe bananas.
Place somewhere Warm – Try placing them in a warm place in your kitchen, like by a sunny window or on top of your fridge.
Paper Bag Method – place bananas in a paper bag, folding the top of the bag down. The bag will trap the ethylene (what ripens fruit) and help the ripening process along faster. If you have an avocado, apple, pear or apricot, throw one of those in the bag too. They also release ethylene and will help speed up the ripening process.
Bake Them in the Oven – this method is best if you’re in a pinch and need to ripen them the same day. Place separated bananas (leave the peel on) on a baking sheet lined with parchment paper. Bake at 300° F for 15-20 minutes, until they turn black, turning them over half way through.
Do bananas ripen faster as a bunch or individually?
Bananas tend to ripen faster in a bunch, so be sure to leave them together if you’re using them for banana bread!
Do I have to use brown bananas for banana bread?
Yes, the best bananas for banana bread are ones that are brown with still some yellow on them, or even completely brown/black bananas. There really isn’t a banana that is “too ripe” to make banana bread with.
What if I used baking powder instead of baking soda in my banana bread batter?
Both baking powder and baking soda are used as leavening agents – either one will make your banana bread rise. If you added baking powder instead of baking soda, you’ll need to triple the amount of baking powder to fix the mistake. For this recipe, it calls for 2 teaspoons of baking soda. You would need 6 teaspoons of baking powder to get similar results.
More Banana Bread Recipes to Try!
- Chocolate Chip Banana Bread
- Banana Bread Muffins
- Spiced Banana Bread
- Peanut Butter Chocolate Chip Banana Bread
Pin it, print it, and bookmark this page, because you are gonna want to have this recipe on hand when you find a bunch of ripe bananas on your counter. If you make this recipe, I would really appreciate it if you wouldgive it a star review! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Printable recipe card is below. Have a good day, friends 🙂
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5 from 10 votes
Banana Bread (no nuts)
Moist, sweet and downright amazing, this is a simple Banana Bread Recipe that is perfect for breakfast, as a snack or even as a dessert.
servings 24 servings (2 loaves)
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Ingredients
- 1/2 cup canola oil
- 1/2 cup butter softened
- 2 cups granulated sugar
- 4 very ripe bananas mashed
- 3 large eggs
- 2 teaspoons vanilla
- 3 cups all purpose flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup sour cream
US Customary – Metric
Instructions
Preheat oven to 325° F. Grease two light colored loaf pan (8 1/2" x 4 1/2" x 2 3/4” high) with non-stick cooking spray and set aside.
In a large bowl, mix oil, butter, and sugar until well combined. Stir in eggs, vanilla, and banana until smooth.
Gently stir in dry ingredients and sour cream until a uniform batter has formed. Scrape sides to ensure no lumps are present. Pour into prepared pan.
Bake for 50 to 60 minutes in the lower half of the oven or until completely baked. Remove from oven and cool at least 15 minutes before removing from pan. Slice and serve.
Nutrition
Calories: 234kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 236mg | Potassium: 104mg | Fiber: 1g | Sugar: 19g | Vitamin A: 199IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
Course: Breads, Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana bread, banana bread (no nuts), banana bread recipe, how to make banana bread
Insights, advice, suggestions, feedback and comments from experts
As an expert and enthusiast, I can provide information on the concepts used in this article. Here is a breakdown of the concepts related to the recipe for Banana Bread without nuts:
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Banana Bread: Banana bread is a type of sweet bread made with mashed bananas. It is a popular baked treat often enjoyed for breakfast, as a snack, or even as a dessert.
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Ripe Bananas: The recipe calls for very ripe bananas, which are bananas that have turned brown or black. Ripe bananas are used in banana bread because they are sweeter and easier to mash, adding flavor and moisture to the bread.
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Ingredients: The recipe includes several ingredients:
- Canola oil: Used as a fat component in the bread.
- Butter: Adds richness and flavor to the bread.
- Granulated sugar: Provides sweetness.
- Eggs: Help bind the ingredients together and add structure.
- Vanilla: Enhances the flavor of the bread.
- All-purpose flour: Provides structure and texture.
- Baking soda: Acts as a leavening agent, helping the bread rise.
- Salt: Balances the flavors and enhances the sweetness.
- Sour cream: Adds moisture and tanginess to the bread.
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Preparation: The recipe involves several steps:
- Preheating the oven to 325°F.
- Greasing two loaf pans with non-stick cooking spray.
- Mixing the oil, butter, and sugar in a large bowl until well combined.
- Stirring in the eggs, vanilla, and mashed bananas until smooth.
- Gently stirring in the dry ingredients (flour, baking soda, and salt) and sour cream until a uniform batter is formed.
- Pouring the batter into the prepared pans and baking for 50 to 60 minutes, or until the bread is completely baked and a toothpick inserted into the middle comes out clean.
- Allowing the bread to cool for at least 15 minutes before removing it from the pan and slicing.
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Storing: The recipe suggests storing the banana bread wrapped or covered on the counter for up to four days to keep it soft. After that, the bread may become dry. It can also be frozen for up to four months, wrapped in plastic wrap or foil and placed in a plastic freezer bag.
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Variations: The article mentions that if you prefer banana bread with nuts, you can try a different recipe called "BEST Banana Nut Bread." It also suggests other bread recipes such as Zucchini Bread, Lemon Poppy Seed Bread, Pumpkin Chocolate Chip Bread, and Homemade Bread.
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FAQs: The article includes some frequently asked questions and answers related to banana bread:
- The role of sour cream in banana bread.
- Methods to ripen bananas faster.
- The best ripeness of bananas for making banana bread.
- Substituting baking powder for baking soda.
- Other banana bread recipes to try.
I hope this breakdown helps you understand the concepts used in the article and the process of making banana bread without nuts. If you have any specific questions or need further information, feel free to ask!
