Classic Banana Bread (Nut-Free) Recipe

Name: Classic Banana Bread (Nut-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Very Well Mashed Banana; 1-1/2 cup All-purpose Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Kosher Salt; 1/4 teaspoons Ground Cinnamon; 1/8 teaspoons Freshly Ground Nutmeg, Up To Twice The Amount If You Love Nutmeg Like Me; 2 whole Large Eggs; 1 cup (rounded) Granulated Sugar; 1/2 cups Plus 1 Tablespoon Canola Oil; 3 Tablespoons Sour Cream, Regular Or Light; 1-1/4 teaspoon Pure Vanilla Extract

Servings: persons

1-1/2 cup Very Well Mashed Banana
1-1/2 cup All-purpose Flour
1 teaspoon Baking Soda
1/2 teaspoons Kosher Salt
1/4 teaspoons Ground Cinnamon
1/8 teaspoons Freshly Ground Nutmeg, Up To Twice The Amount If You Love Nutmeg Like Me
2 whole Large Eggs
1 cup (rounded) Granulated Sugar
1/2 cups Plus 1 Tablespoon Canola Oil
3 Tablespoons Sour Cream, Regular Or Light
1-1/4 teaspoon Pure Vanilla Extract

1
Preheat oven to 325u00b0F.
2
Mash banana very well in a medium bowl. Set aside.
3
Sift together flour, baking soda, salt, cinnamon and nutmeg into a small bowl. Set aside.
4
Add the eggs and sugar to the bowl of a stand mixer fitted with the wire beater attachment. Beat together for 1 minute on medium speed. Stop to scrape the bottom and sides of the bowl. Continue mixing on medium speed for 5 more minutes. (If you're using a handheld electric mixer, you'll want to beat it together for closer to 10 minutes). You really want to incorporate some air into the eggs and sugar here!
5
With the mixer on low speed, drizzle in oil as slowly as you possibly can. You don't want to squash all that lovely air you just incorporated into the eggs and sugar!
6
Turn off the mixer and add sour cream and vanilla. Mix on low speed until just mixed in. Add flour mixture and mix on low again until it is just incorporated. Add mashed banana and mix one more time for 10 seconds. Scrape the bottom and sides of the bowl and give the batter a few turns to be sure there are no stubborn clumps of flour left anywhere.
7
Thoroughly spray the bottom and sides of a 9x5 loaf pan with cooking spray. Transfer all the batter to the loaf pan. Bake for 1 hour. The middle of the loaf should spring back slightly if it's done. If it sinks, it needs a few more minutes. Remove the pan from the oven and place it on a wire rack. Let the banana bread cool in the pan for about 30 minutes.
8
Run a knife along the edges of the bread to loosen it from the bread. Place one hand on top of the bread and flip the pan over. Pat the bottom of the pan lightly with the heel of your hand until you feel the bread loosen. Flip the bread back over and set it on the wire rack. Serve it immediately if you want it warm or allow it to cool completely.
9
Store in an airtight container for up to 1 week, though I think it's best within 3 days!

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 cup Very Well Mashed Banana, 1-1/2 cup All-purpose Flour, 1 teaspoon Baking Soda, 1/2 teaspoons Kosher Salt, and more.

Yes, Classic Banana Bread (Nut-Free) falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Banana Bread (Nut-Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions