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Slices of no oil banana bread next to a bowl of banana slices and whole bananas in the background.

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, recipe uses previously frozen bananas, so you don’t have to be at the mercy of your countertop bananas’ ripening schedule.
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Serving Size 8 people

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.