Banana Bread (no nuts)

4.78 from 18 votes

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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!

sliced banana bread on a cutting board with butter on a slice

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 BreadPumpkin Chocolate Chip Bread, and Homemade Bread Recipe.

Pouring BatterHow 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.

How to Make Banana Bread


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.

banana bread in loaf pan

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?

sliced banana bread with a dish of butter

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.

slices of banana bread

More Banana Bread Recipes to Try!

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 🙂

sliced banana bread with a dish of butter
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4.78 from 18 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
Cook Time 1 hour
Total Time 1 hour 15 minutes



  • 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.
    banana bread batter in loaf pans
  • 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.
    slices of banana bread


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

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Recipe Rating

19 Responses
  1. Debbie

    5 stars
    There is truly nothing more welcoming than the smell of banana bread baking. I love the fact that this makes 2 loaves and that gives me a chance to secret one away for later. This is a wonderful recipe and will assuredly find its way to my “keep forever” pile of recipes. Thank you so much.

  2. Melissa Whittaker

    5 stars
    I’m allergic to bananas but wanted to try this banana bread recipe out anyway! I added some mini chocolate chips and oh baby, was it worth every bite. Ate a slice or two, had a Benadryl, and slipped off into dreamland.

  3. Krystal

    5 stars
    I had to use grape-seed oil instead of canola oil but it still came out so incredible! It is difficult to stop wanting another slice. Yum 😋

  4. Linda Swift

    5 stars
    Can’t wait to try this recipe. Have to wait a couple more days til my bananas get rip enough. I don’t have any light colored bread pans (mine are darker) and have glass ones. I do prefer to make bread like this in those smaller aluminum disposable pans (works great for zucchini bread) so I will try those and hopefully won’t ruin the bread.

    Love your recipes and those that i have tried are most delicious!

    Thank you!

  5. Kackie

    Lauren NEVER throw out older, getting a little stale banana bread. I use that to make a KILLER French toast!!! Thanks for all the wonderful recipes.

  6. Sandie

    President Trump is doing a tremendous job in a horrendous situation, he actually looks so tired and overwhelmed from it all. Give him a little credit Wow!

  7. Lauren

    Hi Florence,

    Try this meatball recipe:

    Also, I can understand your frustration with what is happening in the world around us. We are doing fine and are healthy and remain unbiased! I can’t vote in any American election anyways (I’m Canadian!) so I’m indifferent. Have a great day!

  8. JanetVarga

    I can’t believe the harshness this person referred to President Trump. I look to your site 4 recipes not political comment. Will discontinue looking @ ur site if u do not disclaim ALL political comment.

    1. Lauren

      Hi Janet, I receive hundreds of comments per day. Its very hard to manage them all. I can control what I say (which is never anything political because this is a site meant for recipes) but can’t control others. It’s probably in your best interest to ignore the comments you don’t like. Have a great day!

  9. Robin

    Hi Lauren!I I hope this finds you, your family and friends safe and well in these troublesome times. I m so happy that I came across this recipe! I just happened to see your post for this banana bread and guess what I have?! 4 exactly 4 almost ripe bananas. Oh and did I mention all the ingredients. I am so ready to get baking tomorrow morning!!! Thx again for another fantastic recipe ☮️

  10. Wanda

    Hi Lauren!!

    Hoping you and your family are doing well in NYC!
    Please stay safe…….we will get through this!!

    From one Canadian to another…….