Wondering how to make banana bread without brown sugar? This is the recipe I always come back to—and it just so happens to be the best banana bread I’ve ever made.
It came from one of my neighbors years ago, and it’s been a staple in my kitchen ever since. The texture is incredibly moist, the banana flavor is rich and real, and it somehow tastes even better the next day.
No brown sugar needed—just basic ingredients, a few ripe bananas, and one mixing bowl. Trust me, if you’ve got some overripe bananas, you’re going to want to bake this loaf.
In fact, I loved this recipe so much that I used it as a base for my Banana Coffee Cake.
If you love banana bread, you'll find plenty of fantastic recipes on my site. Try my Banana Bread With Pancake Mix, or Banana Bread Without Baking Soda.
If you're looking for other baked goods featuring ripe bananas, try my Chocolate Chunk Banana Muffins or my 3-Ingredient Banana Oatmeal Cookies (without peanut butter).
And if you need a perfect no-bake dessert for summer, my Banana Pudding With Cream Cheese is perfect.
Why You'll Love This Easy Banana Bread Recipe
- Simple Ingredients: You likely already have all the basic ingredients on hand.
- Moist and Flavorful: The combination of ripe bananas and sour cream ensures a moist texture and rich banana flavor.
- Versatile: Easily adaptable with various add-ins like nuts or chocolate chips.
- Perfect for Sharing: Makes one 9x5 loaf, ideal for family gatherings or as a thoughtful gift.
Substitutions and Variations
- Flour: You can substitute all-purpose flour with whole wheat flour for a denser, more nutritious loaf.
- Sour Cream: Greek yogurt can be used as a substitute for sour cream to add a protein boost. Because sour cream has a higher fat content than Greek yogurt, the texture may vary.
- Chocolate Chip Banana Bread: Fold in ½ to 1 cup of chocolate chips into the batter for a delightful twist. I usually stir about ¾ cup into the batter and then top the bread with the rest before baking.
- Banana Nut Bread: Add ½ to 1 cup of chopped walnuts or pecans for added crunch and flavor.
- Easy Banana Muffins: This bread is great in muffin form. Find the detailed instructions on making this classic banana bread into muffins in my Banana Muffin Recipe With Sour Cream.
Ingredients
*For a complete list of ingredients with specific amounts, please scroll down to the printable recipe card.
Instructions
Step 1. Preheat Oven. Preheat your oven to 350°F (175°C). Spray a 9x5-inch loaf pan with cooking spray or line it with parchment paper. Set it aside.
Step 2. Prepare Dry Ingredients. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
Step 3. Mix Wet Ingredients. In a large mixing bowl, use an electric mixer to combine the butter, sugar, and eggs until the mixture is light and fluffy.
Step 4. Add Bananas and Flavorings. Mash the bananas in a small bowl and then add the mashed bananas, sour cream, and vanilla extract to the butter mixture and mix until well combined.
Step 5. Combine Wet and Dry Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6. Pour and Bake. Pour the banana bread batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Step 7. Cool. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack. For best results, allow the bread to cool completely before slicing it.
Natalie's Pro Tip
For the best banana flavor, use overripe bananas with brown spots. If your bananas aren't ripe enough, follow my tutorial on how to ripen bananas in the oven for baking.
I use my electric mixer to mash the bananas for most of my baking recipes.
Instead of using the toothpick test to test the doneness of a loaf of bread, I recently started using my digital thermometer to test the doneness when I'm making quick bread recipes. Stick the thermometer into the center of the loaf. When it reads 210℉, it's ready!
I bake my loaves in this 9 x 5-inch metal bread pan.
Notes and FAQs
Yes, frozen bananas work well. Follow my tutorial on using frozen bananas for banana bread.
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend.
How To Make Banana Bread Without Brown Sugar
Equipment
- 9"x5" loaf pan
- Electric Mixer
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup mashed banana about 2-3 medium overripe bananas
- ½ cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9x5-inch loaf pan with cooking spray or line it with parchment paper.
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt
- In a large mixing bowl, use an electric mixer to combine the butter, sugar, and eggs until the mixture is light and fluffy.½ cup unsalted butter, 1 cup granulated sugar, 2 large eggs
- Mash the bananas in a small bowl and then add the mashed bananas, sour cream, and vanilla extract to the butter mixture and mix until well combined.1 cup mashed banana, ½ cup sour cream, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the banana bread batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack. For best results, allow the bread to cool completely before slicing it.
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