No Oil Banana Bread
Sweet, moist, and full of flavor, this no oil banana bread tastes like a warm hug from your grandma with loads of nostalgia to spare. Better yet, this no oil banana bread recipe uses previously frozen bananas, so you don’t have to be at the mercy of your countertop bananas’ ripening schedule.
Banana bread is a staple across most kitchens. I can recount so many fond memories of my mom making banana bread on crisp fall mornings. The smell of warm bananas with a faint sprinkle of cinnamon was enough to put the entire household in a magical stupor, as I and my three siblings pressed our faces against the oven door to see if the oven light revealed “done” banana bread. Additionally my “Papa Jack” loved to make banana bread for the residents of his town. He would pass it out to anybody willing to take it. It was amazing to find that, at his funeral, I was able to meet individuals from all over the town whose sole connection to one another was that they were given banana bread by my grandfather.
How To Freeze and Thaw Overripe Bananas
When you are ready to freeze your bananas, simply peel the bananas, break into chunks, and place into a sandwich or quart sized baggie. Be sure to press all of the air out of the bag before completely sealing. Slightly mash the banana so that it lies flat in your freezer.
When you are ready to thaw, simply transfer the baggie to the refrigerator. I recommend doing this the day before baking, but the bananas can last 2-3 days in the refrigerator.
Note: thawed bananas will be runny and slightly brown. They have not gone bad. This is normal.
The Ingredients
All Purpose Flour: AP flour allows for a lighter texture than bread flour.
Baking Soda and Baking Powder: These allow your bread to rise.
Granulated Sugar: Also called white or regular sugar, this sweetens your bread.
Cinnamon: A small amount will enhance the taste and bring out the banana flavor.
Sour Cream: Acts as a binding agent between your ingredients.
Frozen and Thawed Bananas: These bananas will look browned, watery, and mushy but are THE KEY to soft, no oil banana bread.
Vanilla Extract: Add a hint of sweetness.
An Egg: Binds ingredients together and adds moisture.
The Equipment
Stand mixer ( like KithchenAid) with mixing bowl
Whisk attachment for mixer
Paddle attachment for mixer (also known as a flat beater)
Bowl for mixing dry ingredients, medium-large size
Spatula
Whisk
Nonstick baking spray (like Baker’s Joy or La Tourangelle)
9 x 5 Inch Bread Pan
How to Make No Oil Banana Bread
Step 1:
Preheat oven to 350 degrees Fahrenheit. Assemble the tools (listed above) that you will need. In this explanation, a stand mixer (KitchenAid) is used but you can substitute with a second large mixing bowl.
Step 2:
Mix the dry ingredients together in a mixing bowl. Start by mixing the all-purpose flour, baking powder and baking soda together. These leavening agents should be evenly dispersed to help ensure that the banana bread rises correctly. Afterwards, add the sugar and cinnamon and mix until evenly distributed.
Step 3:
Mash the thawed bananas by pressing them with your fingers while they are still in the bag. Add the bananas to a stand mixer (or second mixing bowl). Add the remaining wet ingredients and mix on low-medium speed until well combined.
Step 4:
Add the dry ingredients to the stand mixer and mix until all ingredients are evenly combined. DO NOT OVERMIX.
Step 5:
Line the inside of a 9 x 5 inch baking pan with a baking spray (like Baker’s Joy or La Tourangelle). If you don’t have baking spray, you can smear an even, thin coat of butter and then cover with a light dusting of flour. The point is to create a barrier between the batter and the pan to prevent the bread from sticking to the pan.
Step 6:
Pour the batter into the greased baking pan. Place the pan in the oven and bake at 350 degrees Fahrenheit for 55 minutes to 1 hour. You will know that the banana bread is finished when you can poke a butter knife or toothpick into the center and it comes out clean.
No Oil Banana Bread
Equipment
- Stand mixer
- Whisk attachment also known as a 'whip' attachment
- Paddle attachment also known as a 'flat beater'
- Bowl, medium-large size for mixing dry ingredients
- Spatula
- Whisk
- Nonstick baking spray like Baker's Joy or La Tourangelle
- 9 inch x 5 inch bread pan
Ingredients
- 2 cups flour
- 1 tsp baking soda
- ¾ tsp baking powder
- 1 cup sugar
- ¼ tsp cinnamon
- ½ cup sour cream
- 1 ½ cups bananas frozen then thawed, then mashed (about 3 bananas) do not drain
- 1 egg at room temperature
- 1 ½ tsp vanilla extract
- 3 tablespoon milk
Instructions
- Preheat the oven to 350 degrees. In a separate bowl, mix the flour, baking soda, and baking powder until the powder and soda is distributed evenly throughout the mixture. To the same bowl, mix in sugar and cinnamon. Set the dry ingredient mixture aside.
- In the bowl of a stand mixer and using the whisk attachment, mix the remaining ingredients on medium-low speed until well combined. Add the dry ingredient mixture to the stand mixer. Mix on medium-low speed until all ingredients are combined. Be careful not to overmix.
- Coat the inside of a 9 x 5 inch bread pan with a baking spray. Transfer the banana bread batter into the greased baking pan. Bake for 55 minutes to 1 hour or until you can run a butter knife or toothpick through the center and it comes out clean.
- Let the banana bread cool completely before slicing.
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