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How to make Banana Bread without Brown Sugar

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Banana Bread without Brown Sugar is how my grandmother always made the recipe, and it’s delicious.

The recipe starts with two ripe bananas, and the bread could not be any easier to make!

Two slices of banana bread with a pat of butter.

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Why you’ll love this super moist banana bread

A great way to use up overripe bananas – I’m super snobby about eating bananas. They have to be the perfect ripeness, or I won’t eat them alone, so this bread saves the old bananas from going to the trash.

Homemade goodness – Making banana bread with walnuts from scratch allows you to ensure it’s made with wholesome, quality ingredients.

Easy recipe – This easy banana bread recipe is made with just 8 simple ingredients you probably have in your pantry (outside the bananas). In just 10 minutes, you can whip up the batter for delicious homemade sweet bread.

Simple Ingredients

Banana bread ingredients.

You can find a complete list of ingredients in the recipe card below.

  • Flour – I use all-purpose flour for all my baked goods. I have not used whole wheat flour or almond flour.
  • Baking Soda – Essential for light and airy bread. No baking powder is needed.
  • 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.
  • 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.

How to make delicious banana bread

Step 1: Preheat oven to 350 degrees. Grease or spray an 8×4 inch loaf with nonstick baking spray.

Step 2: Whisk together flour, baking soda, and salt in a medium bowl. Set aside.

Step 3: 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.

Banana bread wet ingredients before adding the dry.

Step 4: Turn the mixer low and slowly add the dry ingredients. Add in walnuts with a wooden spoon.

Step 5: Pour mixture into the prepared loaf pan. Bake for 45 – 50 minutes or until the internal temperature is 205 degrees.

Banana bread in a loaf pan before baking.

Step 6: 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.

Banana bread after it has come out of the oven before slicing.

FAQ

Can you freeze banana bread batter?

Yes, you ca freezer banana bread batter. Add the batter to a gallon-size freezer bag and get as much air out of the bag as possible. Note the date and recipe name on the bag, and then double bag for the best results.

Can I substitute shortening for the butter?

Yes, you can substitute equal amounts of shortening for the butter in banana bread.

Can you use frozen bananas in banana bread?

Yes, you can use thawed bananas in banana bread.

What if my bananas are not ripe?

Place bananas on a baking sheet and bake at 300 degrees for about 15 – 20 minutes until the peel is black. Let them cool completely before using.

Can the banana bread batter be made into muffins?

Yes, the banana bread batter can be made into muffins. Spoon the batter evenly into each cup or liner, about ¼ cup per muffin. Bake at 425 degrees for 5 minutes, then lower the oven to 350 degrees and bake for 12 – 15 minutes or until the internal temperature is 200 degrees.

How to eat banana bread

There are so many ways to serve this delicious bread, here are just a few ways:

  1. Serve banana bread with softened butter or cream cheese and a cup of coffee or tea.
  2. You could also drizzle honey or maple syrup over a warm slice for extra sweetness.
  3. Garnish with fresh fruit like sliced bananas or berries.
  4. Add a dollop of whipped cream or a scoop of ice cream to the bread.

Variations

  • Chocolate Chip Banana Bread: Add chocolate chips to your banana batter for a blend of chocolate and banana flavors.
  • Peanut Butter Banana Bread: Incorporate peanut butter into your batter for a rich nutty twist, or drizzle warm peanut butter over the top a individual slice of banana bread.
  • Nutella Banana Bread: Swirl in Nutella for a decadent treat.
  • Coconut Banana Bread: Mix shredded coconut or sprinkle it on the top for a tropical touch.
  • Add fruit and vegetables: Fold in blueberries, apples, carrots, or zucchini. All add to the moisture of the bread.
  • Vegan Banana Bread Recipe: Try this Vegan Chocolate Swirl Banana Bread.

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.

Tips

Use ripe bananas – The riper they are, the better!

How to ripen bananas in the oven

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 cook 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 the loaf out easier, but it’s not necessary if you spray the loaf pan generously with cooking spray.

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.

More sweet desserts

Coconut Pecan Cookies – You will love the chewy texture created from the combination of sweetened shredded coconut, chopped pecans, and a rich buttery dough.

Cinnamon Roll Cookies – This chewy cook is thick, soft, and has all the flavor of a cinnamon roll but in the form of a delicious cookie!

Apple Cinnamon Coffee Cake – This delicious cake proves that you can, in fact, have your cake for breakfast and eat it too. 

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Banana Bread without brown sugar slices.

Delicious Banana Nut Bread

Jill Machovsky
Banana bread is incredibly versatile. It can be enjoyed at any time of day – as a breakfast treat, a midday snack, or a dessert after dinner. Whether you prefer it plain, with nuts, or with added ingredients like chocolate chips, it can be tailored to suit individual tastes.
4.67 from 9 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10
Calories 267 kcal

Equipment

Ingredients
  

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.
    1 1/4 cup Flour, 1 teaspoon Baking Soda, 1/2 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.
    1/2 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.
    3/4 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 cook 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.
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.

Nutrition

Calories: 267kcalCarbohydrates: 49gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 33mgSodium: 326mgPotassium: 157mgFiber: 2gSugar: 29gVitamin A: 67IUVitamin C: 3mgCalcium: 63mgIron: 2mg
Tried this recipe?Mention @Cookingupmemoriesinsta or tag #CookingUpMemories!

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9 Comments

  1. 5 stars
    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.!!

    1. 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.

    1. 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.

  2. 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

    1. 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!

  3. 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 ?

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