Banana Bread without Brown Sugar
This post may contain affiliate links. Please read our full disclosure policy.
If you want a simple, reliable loaf that uses ingredients you already have, this Banana Bread without Brow Sugar is the perfect recipe. It turns out soft, moist, and full of real banana flavor, even though it’s made with only white sugar.
Whether you’re out of brown sugar or prefer a more traditional old-fashioned loaf, this easy banana bread recipe comes together quickly and bakes up beautifully every time.
This recipe is exactly how my grandmother made it, and to this day, it’s still my go-to way to use up those last few bananas at the end of the week.
I’ve been baking banana bread for years, always coming back to this version because it is simple, reliable, and filled with memories of my grandmother’s kitchen. She never used brown sugar in her banana bread, and after testing plenty of variations, I’ve learned that you truly don’t need it for a moist, tender loaf.
Between the ripe bananas, softened butter, and simple pantry staples, this bread stays soft and flavorful without any extra fuss. It has become one of those dependable recipes I share with family, neighbors, and testers, and it always gets great reviews.
If you love baking with bananas, you might also enjoy my Pumpkin Banana Muffins, which have that same soft texture with a cozy fall twist.
Why You’ll Love This Banana Bread
- Uses only white sugar, just like the old days.
- Soft, tender, and full of banana flavor
- Quick to mix and perfect for last-minute baking
- A great use for bananas that are a little too ripe
- Works as muffins or a full loaf
For another simple, quick bread that uses pantry staples, take a look at my Pumpkin Walnut Bread. It has the same tender crumb with a hint of warm spice.
Easy Banana Bread Recipe with No Brown Sugar
If you searched for a banana bread recipe with no brown sugar, you are in exactly the right spot. This version uses granulated sugar only, and the bananas and butter do all the heavy lifting to keep the loaf moist and flavorful.
Free Printable
When To Thaw Your Turkey!
Simple Ingredients
Recipe Notes
- Flour – All-purpose flour gives the bread structure. Spoon and level for accuracy.
- Baking soda – Creates lift and helps the bread rise properly.
- Butter – Room-temperature butter creams smoothly with the sugar and helps keep the crumb soft.
- White sugar – Many banana bread recipes use brown sugar, but this version uses granulated sugar only. It produces a lighter flavor and a classic texture while keeping the loaf just as moist.
- Bananas – Use very ripe bananas for natural sweetness. The darker the peel, the better.
- Eggs – Room-temperature eggs blend more evenly into the batter.
See the recipe card below for a complete list of ingredients and measurements.
How to Ripen Bananas in the Oven
If your bananas aren’t quite ready, place the unpeeled bananas on a baking sheet and bake at 300 degrees for 15 to 20 minutes. The skins will turn black, and the bananas will soften. Let them cool completely before mashing.
If muffins are more your style, my Jumbo Banana Muffins use similar ingredients and bake up tall and soft.
How to Make Banana Bread without Brown Sugar
Step 1: Heat the oven to 350 degrees. Grease or spray an 8 by 4 inch loaf pan.
Step 2: Whisk flour, baking soda, and salt in a medium bowl. Set aside.
Step 3: Beat the softened butter and white sugar until smooth. Mix in the eggs, bananas, and vanilla.
Step 4: Mix in dry ingredients.
Step 5: Gently mix in the nuts.
Step 6: Pour the mixture into the prepared loaf pan and bake.
Step 7: Let the banana bread cool in the pan for about 10 minutes. Then carefully remove it from the pan and transfer it to a wire rack to cool completely.
Jill’s Tips
- Use bananas with deep brown spots for the best sweetness and texture.
- Start checking the bread around the 45-minute mark.
- Use a thermometer to avoid overbaking.
- Rough-chop the walnuts so the loaf will easily slice and not break apart.
Variations
- Leave out the nuts entirely if you prefer a smooth banana bread.
- Add chocolate chips for your chocolate lovers.
- Swap walnuts for pecans.
- Stir in a little cinnamon for warmth.
What to Serve With Banana Bread
Warm banana bread is hard to beat with a cup of coffee or tea. It also makes a great breakfast treat with scrambled eggs or fruit. At my house, a slice with softened butter is just enough for me.
FAQ
Yes! Just scoop the batter into a greased or lined muffin tin, filling each cup about ¾ full. Bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.
The easiest way is to insert a toothpick into the center — it should come out clean or with just a few moist crumbs. You can also check with a thermometer — banana bread is done when the internal temperature reaches about 200°F.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
Save This Recipe
Want this recipe delivered to your inbox? Just fill out your email below and we will deliver it right to your inbox along with our delicious recipes and updates.
Banana Bread without Brown Sugar
Equipment
Ingredients
- 1¼ cup Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Butter
- 1 cup Sugar
- 2 large Ripe Bananas 2 Bananas equal about 1 cup of puree
- 2 Eggs
- 1 teaspoon Vanilla
- ¾ cup Walnuts chopped
Instructions
- Preheat oven to 350 degrees. Grease or spray an 8×4 inch loaf with nonstick baking spray.
- Whisk together flour, baking soda, and salt in a medium bowl. Set aside.1¼ cup Flour, 1 teaspoon Baking Soda, ½ teaspoon Salt
- In a large bowl or a stand mixer, beat butter and sugar together. Add one egg at a time until blended. Next, mix in mashed bananas and vanilla.½ cup Butter, 1 cup Sugar, 2 large Ripe Bananas, 2 Eggs, 1 teaspoon Vanilla
- Turn the mixer low and slowly add the dry ingredients. Add in walnuts with a wooden spoon or spatula.
- Pour the mixture into the prepared loaf pan. Bake for 45 – 50 minutes or until the internal temperature is 200 degrees.¾ cup Walnuts
- Cool banana bread for 10 minutes in the pan. This will make it easier to remove the bread from the loaf pan. Carefully remove the loaf from the pan and place it on a wire rack to cool completely. Once cooled, cut the bread into individual slices.
Notes
- Use ripe bananas – The riper they are, the better! If you don’t have black peel bananas, place them on a baking sheet and cook at 300 degrees for 15 – 20 minutes. Let the bananas cool completely before mashing.
- Do not overcook – Use an instant-read thermometer to ensure you don’t overcook the banana bread. The bread is done when it reaches 200 degrees.
- Don’t over-chop the nuts – Don’t pulverize your nuts. It’s best to give them a rough chop.
- Prepare the loaf pan– Lining the loaf pan with parchment paper will make lifting it easier, but it’s unnecessary if you spray the loaf pan generously with cooking spray.
Storage
- Countertop: To keep your banana bread moist, wrap the loaf or any leftover slices in plastic wrap and store it in an airtight container. It will be good at room temperature for up to 5 days.
- Freezer: For best results, wrap the loaf in plastic wrap or aluminum foil and place it in a sealed freezer bag. Store in the freezer for up to three months.
- Want to make muffins? – Using a 12-count muffin pan, spoon the batter evenly into each cup or liner, about ¼ cup per muffin. Bake at 425 degrees for 5 minutes. Lower the oven to 350 degrees and bake for an additional 12 – 15 minutes or until the internal temperature is 200 degrees.
There’s nothing like warm banana bread straight out of the oven kissed with a dollop of butter. I can almost smell it. Thanks so much for the recipe. Looks fantastic.
Just pulled this out of the oven! House smells awesome. Thanks for the tips on bringing eggs to room temp. and baking bananas to speed ripening.!!
It’s so hard to plan ripe bananas around your schedule. This is my grandmother’s recipe and we love it. I so appreciate you giving the recipe a try and stopping by to comment on this post.
you did not put in how much vanilla to add to the ingredients
Hi Peggie! I don’t use vanilla in this recipe. I did add it to my Jumbo Banana Muffins on the blog. I truly like it both ways. One teaspoon is what I would recommended if you would like to add it.
I was wondering at the top of the recipe where you could make two loaves or three loaves when you click on those the number of bananas changes, but all three of them still say one cup puréed
I just thought you would want to know that
Thank you, Pamela! I’ve never noticed that the field in the recipe card is not changing. I was able to go in and change the note to indicate that 2 bananas equals about 1 cup of puree. I’m so happy to have you following along with my blog. I hope you have a fantastic day!
just made this with my 3 year old, it’s currently in the oven and smells delish but a little confused why it says to bake twice after cooling ?
Oh gosh, I have fixed the post. I hope you guys loved the recipe!