Banana Bread without Brown Sugar

This easy banana bread recipe is soft, moist, and packed with flavor! Made with ripe bananas, a handful of pantry staples, and plenty of walnuts.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 267kcal

Get Recipe Ingredients

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.

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.

Did You Try This Recipe? Let me know!Mention @cookingupmemories and tag #cookingupmemories!