No Butter Banana Bread
Moist, tender, and bursting with banana flavor in every bite. The texture is soft, with a slight crumb that melts in your mouth, while the sweetness of ripe bananas shines through. It’s like a warm hug in dessert form – comforting, satisfying, and utterly irresistible! This banana bread recipe uses sour cream, but NO milk and NO butter. On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. Step-by-step photos: My recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/no-butter-banana-bread/
Print Recipe
Ingredients
- 210g (1⅔ cup) all-purpose flour/ plain flour
- 1 tsp baking soda
- ¼ tsp ground cinnamon
- ½ tsp fine sea salt you can use table salt as well
- 230g (1 cup + 2 tbsps) granulated white sugar
- 100g (2 large) eggs weight is without shell
- 100g (½ cup) canola or any other neutral-flavored oil ex. grapessed oil, avocado oil, vegetable oil
- 340g (about 1½ cups) very ripe to overripe bananas (3-4 large bananas) peeled and mashed
- 2 tbsps sour cream at room temperature
- 1 tsp vanilla extract
- 75g (⅔ cups) chopped walnuts or pecans optional
Instructions
- PREP. Position an oven rack in the middle of the oven and preheat oven (convention oven, no fan) 325°F / 163°C.Measure your ingredients and ensure that your eggs and sour cream are at room temperature.Generously line a 9×5 inch loaf pan with parchment paper. When lining it with parchment paper, I like to leave an overhang on both sides so I can easily lift the cake later from the pan.
- Sift together the flour, baking soda, ground cinnamon, and salt in a bowl. Set aside.210g (1⅔ cup) all-purpose flour/ plain flour, 1 tsp baking soda, ¼ tsp ground cinnamon, ½ tsp fine sea salt
- In a bowl of a stand mixer fitted with paddle attachment (You can also use an electric hand mixer), beat together the sugar and eggs on medium-low speed, about 3 minutes.230g (1 cup + 2 tbsps) granulated white sugar, 100g (2 large) eggs
- Switch to low speed, then slowly drizzle in the oil. Next, add the mashed bananas, sour cream, and vanilla. Continue to mix on low speed until just combined.100g (½ cup) canola or any other neutral-flavored oil, 340g (about 1½ cups) very ripe to overripe bananas (3-4 large bananas), 2 tbsps sour cream, 1 tsp vanilla extract
- Remove the bowl from the stand mixer and manually fold in the nuts and the flour mixture, using a rubber spatula. Stop when no flour streaks should be visible.Be sure not to overmix the banana bread batter!75g (⅔ cups) chopped walnuts or pecans
- Pour the batter into the prepared loaf pan and bake for 60-65 minutes. The loaves are done when they are golden brown on top and the cake will spring back when you press it.PRO TIP: The best and easiest way to ensure your bread is perfectly cooked through but not overdone is to use an instant-read thermometer.Banana bread is done when your food thermometer inserted into the center registers an internal temperature of 200 to 205°F.
Notes
Storage. Cover and store cooled banana bread at room temperature for 2-3 days. This no butter banana bread actually tastes better the next day! The flavors intensify as the bread sits.
