How To Make Banana Bread Without Brown Sugar
This moist and flavorful banana bread is made without brown sugar, using basic pantry staples and overripe bananas. It’s the perfect easy recipe for a cozy homemade loaf that tastes even better the next day—soft, sweet, and packed with rich banana flavor.
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.
Notes
Storage and Freezing Instructions
Store the banana bread in an airtight container at room temperature for up to 3 days.
For longer storage, wrap the bread in plastic wrap and store it in the refrigerator for up to a week.
To freeze, wrap the cooled loaf or individual slices in plastic wrap and place in a freezer-safe bag and freeze for up to 3 months.
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.
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!
Tried this recipe?Let us know how it was!
