No nut banana bread is all you need for a delicious morning breakfast!
Should we call this no nut banana bread the breakfast of champions? Maybe.
No Nut Banana Bread
I have been on a banana kick recently. I keep buying them because I always think its a good idea to have a banana on hand for smoothies or as a quick snack. But I am not so into them when they start to go bad.
Nobody wants to bite into a brown banana, but the good news is that they are the best kind for baking! Baking with brown bananas means your banana bread will be extra sweet and extra moist.
So buying bananas are really a win win because you can either use the bananas for what you intended, or if you forget about them you don’t have to feel guilty; you get to treat yourself to baked goods instead, hooray!
How to make no nut banana bread:
I use sunflower butter in this recipe because I have a peanut allergy, but I bet if you used peanut butter it would turn out great- this just wouldn’t be called a no nut banana bread anymore.
Following this recipe is simple- You combine the wet ingredients in one bowl (the banana is considered a wet ingredient), the dry ingredients in another bowl, pour the wet into the dry and mix. Pour the batter into a baking sprayed or parchment lined loaf pan and bake for just under and hour. Wait for it to cool and then top it with a grape glaze.
Did you say grape glaze?
Heck yes I did. When you have a peanut allergy it SUCKS because you have to miss out on classic things like peanut butter cups and peanut butter and jelly.
Risking hives by sticking your finger into a jar of peanut butter for a light snack. Oh, just me— cool.
So to make this as close to authentic peanut butter and jelly as I could I topped this banana bread loaf with a grape glaze made from confectioners sugar and grape juice. IT WAS BOMB. Almost almost like the real thing!
Tips for making the glaze:
- you don’t need a recipe for this glaze, it’s just a combo of confectioners sugar and grape juice and a little goes a long way. Start with 1/2 cup confectioners sugar, pour a tiny bit of juice in until you get the consistency you want.
- If it is too thick, add a little more juice
- If it is too thin add a little more confectioners sugar
- Pour it slowly so you create nice drizzled lines!
How to store banana bread:
Best way to store this deliciously moist banana bread is at room temperature, covered with tin foil or in an airtight container. You can also freeze it by wrapping it completely in tin foil and then in a freezer safe ziplock bag. Freeze for up to 2 months. If you are planning on freezing, don’t glaze the cake until you are ready to serve.
Other ways to use up bananas:
- Chocolate Banana Muffins
- Double Chocolate Chip Banana Cake
- Easy Banana Chocolate Chip Muffins by @wellseasonedstudio
- Healthy Banana Peanut Butter Brownies by @oliveandartisan
- Super Moist Chocolate Chip Banana Bread by @asassyspoon
This post contains an affiliate link which means that if you purchase something off that link I make a small commission at no extra cost to you. Thanks for supporting my blog!
No Nut Banana Bread
- 3 overripe bananas mashed
- ½ cup vegetable oil
- 2 large eggs
- ½ cup sunflower butter
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ¾ cups granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- For the glaze:
- ½ cup confectioners sugar
- ½-1 teaspoon grape juice
- Preheat the oven to 350° F. Spray a 9” x 5” loaf pan with baking spray or line with parchment paper. In a medium sized bowl combine the banana, oil, eggs, sunflower butter, and vanilla extract. Mix well.
- In another bowl whisk the flour, sugar, baking powder, baking soda and salt lightly. Add the wet ingredients into the dry ingredients and mix just until combined.
- Pour into loaf pan and bake for 55-60 minutes. If the edges start to brown, cover the top lightly with tin foil so the middle can continue baking. The bread is done with the top is golden brown and firm.
- Make the glaze when the loaf is cool otherwise it will slide right off.
- Combine the confectioners sugar and juice in a small bowl or cup, mix until combined. If you want it thicker add a little more confectioners sugar. If you want it thinner, add a little more juice. The glaze is foolproof! Drizzle over the cooled loaf.