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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
For 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 to 325° 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 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 and a toothpick inserted into the middle comes out clean. Remove from oven and cool at least 15 minutes before 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
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.
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.
Bananas tend to ripen faster in a bunch, so be sure to leave them together if you’re using them 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.
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 would give 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 🙂
Banana Bread (no nuts)
- 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.