How to make Banana Bread without Brown Sugar
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This Banana Walnut Bread 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.
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If you love banana bread, chances are you’re a muffin fan too! I’ve been baking these jumbo banana muffins for years, and they’re a favorite with my family, friends, and even my neighbors — big, fluffy, and seriously hard to resist. And if you’re a pumpkin lover like me, you’ve got to try my banana pumpkin muffins. They’re the perfect cozy blend of fall spices and classic banana flavor.
I’ve tested these recipes over and over in my own kitchen, and I’m excited to share them with you! Whether you bake a loaf or a batch of muffins, you’re in for a fresh, homemade treat everyone will love.
Simple Ingredients
Recipe Notes
- Flour – I use all-purpose flour for all my baked goods. I have not used whole wheat flour or almond flour for this recipe.
- Butter – I use room temperature, not melted butter.
- Ripe Bananas – Yes, they need to be very ripe. See tip section on how to ripen bananas quickly.
- White Sugar – Yep, just white sugar. Lots of people use brown sugar, but here it’s all about granulated sugar, just like my grandma use to make banana bread.
- Eggs – You’ll want your eggs to be at room temperature. If you forgot to set them out, run them under warm water for a few minutes.
- Walnuts – Substitute your favorite nut or leave them out if you prefer.
You can find a complete list of ingredients in the recipe card below.
How to Ripen Bananas in the Oven
Need ripe bananas fast? Place unpeeled bananas on a baking sheet and bake at 300°F for 15-20 minutes, or until the skins turn black and the bananas are soft. Let them cool completely before mashing for the perfect bread-ready texture!
Step-by-Step Banana Bread Directions
Step 1: Preheat oven to 350 degrees. Grease or spray an 8×4 inch loaf with nonstick baking spray.
Step 2: Whisk flour, baking soda, and salt in a medium bowl. Set aside.
Step 3: Cream the butter and sugar. In a large bowl, whisk the butter and sugar together until light and fluffy. Add the eggs, mashed bananas, and vanilla.
Step 4: Mix in dry ingredients.
Step 5: Gently mix in the nuts.
Step 6: Pour mixture into the prepared loaf pan. Bake for 45 – 50 minutes or until the internal temperature is 205 degrees.
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.
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.
More Sweet Desserts
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Recipe
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Banana Nut Bread
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!