Banana Bread No Nuts Recipe
This Banana Bread No Nuts recipe offers a simple and delicious way to make a moist, flavorful banana bread without the addition of nuts. Using ripe bananas, butter, eggs, and a few basic pantry staples, this recipe results in a soft, tender loaf perfect for breakfast or a snack. Optional add-ins like chocolate chips or dried fruit allow for easy customization, while the method is straightforward enough for bakers of all skill levels.
Equipment
- Loaf pan 8x4 inches or 9x5 inches works best for this recipe.
- Mixing bowls One for the wet ingredients and another for the dry ingredients.
- Fork or Potato Masher For mashing the bananas.
- Whisk or Spoon For mixing the wet ingredients.
Ingredients
- 1 1/2 cups ripe bananas
- 1/2 cups unsalted butter
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Mash 3 ripe bananas in a large bowl and mix in melted butter, eggs, vanilla, and milk.
- In a separate bowl, sift together flour, baking soda, and salt, then add to the banana mixture.
- Stir until combined, then pour the batter into the prepared pan.
- Bake for 55-65 minutes, checking with a toothpick, then cool before slicing and serving.
Notes
- Banana Ripeness: Use overripe bananas for the best flavor and sweetness. The more brown spots on the peel, the better!
- Don’t Overmix: Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense bread.
- Adjust Baking Time: Ovens vary, so start checking the bread at around 55 minutes with a toothpick or cake tester. If it comes out clean, the bread is done.
- Room Temperature Ingredients: For a smoother batter, let the butter, eggs, and milk come to room temperature before using.
- Optional Add-ins: Feel free to customize the recipe by adding chocolate chips, dried fruit, or a sprinkle of cinnamon to suit your taste.
- Storage: Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices for up to 3 months.
- Loaf Pan Size: A standard 9x5-inch loaf pan works best, but if using a smaller pan, you may need to adjust the baking time.