Deliciously Moist No Nut Banana Bread with a Unique Grape Glaze

Imagine starting your day with a slice of perfectly moist, sweet banana bread, knowing it’s not only incredibly tasty but also safe for everyone, especially those with nut allergies. This isn’t just any banana bread; it’s our celebrated no nut banana bread, elevated with a delightful grape glaze that truly sets it apart. It’s the ideal treat for breakfast, a delightful snack, or a sweet ending to any meal.

Could we confidently call this no nut banana bread the breakfast of champions? Absolutely! Its rich flavor and comforting texture make it a winner in every bite, offering a fantastic start to your day or a much-needed pick-me-up.

The Magic of Overripe Bananas in Baking

I often find myself with a surplus of bananas, a consequence of an optimistic grocery run. I always intend to use them for quick smoothies or healthy snacks. However, my enthusiasm wanes as soon as those appealing yellow skins start speckling with brown. Nobody enjoys biting into a mushy, brown banana, but here’s the good news: those very brown bananas are a baker’s secret weapon!

The riper a banana gets, the sweeter and softer it becomes. This transformation is precisely what makes them perfect for baking. When you use overripe bananas, your banana bread will be naturally sweeter and incredibly moist, achieving a tenderness that underripe bananas simply can’t deliver. The sugars in the banana become more concentrated, infusing your loaf with a deep, authentic banana flavor without needing excessive added sugar.

So, buying bananas truly is a win-win situation. You can enjoy them fresh as intended, or if you happen to forget about them for a few days, there’s no need to feel guilty. Instead, you get to treat yourself to a glorious batch of baked goods. Hooray for overripe bananas!

Crafting Allergy-Friendly No Nut Banana Bread

This particular recipe for no nut banana bread was born out of necessity and a desire to create a classic comfort food that’s safe for those with peanut or tree nut allergies. As someone who experiences a peanut allergy, I understand the frustration of missing out on beloved treats that often contain nuts or nut butters. This recipe cleverly substitutes traditional nut butter with sunflower butter, offering a rich, creamy texture and a delicious flavor profile that mimics the depth of peanut butter without any of the allergens.

Sunflower butter, made from roasted and ground sunflower seeds, is an excellent alternative. It provides healthy fats, protein, and a unique, slightly earthy taste that complements the sweetness of the bananas beautifully. The result is a banana bread that’s wonderfully moist, flavorful, and completely free of common nut allergens, making it a safe and inclusive option for everyone at your table. Of course, if allergies aren’t a concern for you, you could certainly use peanut butter for a classic flavor, but then it wouldn’t be our special “no nut” version!

How to Make This Easy No Nut Banana Bread:

Following this recipe is incredibly straightforward, even for novice bakers. The key to its simplicity lies in separating the wet and dry ingredients before combining them.

• **Combine Wet Ingredients:** In one bowl, you’ll mash your overripe bananas and then whisk them together with the vegetable oil, eggs, sunflower butter, and a hint of vanilla extract. The bananas, being so moist, contribute significantly to the liquid content, making them a “wet” ingredient in this context.
• **Whisk Dry Ingredients:** In a separate bowl, lightly whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and flavorings.
• **Combine and Bake:** Gently pour the wet mixture into the dry ingredients and mix just until everything is combined. Overmixing can lead to a tough banana bread, so stop as soon as there are no visible streaks of flour. Pour the smooth batter into a greased or parchment-lined loaf pan and bake for approximately 55-60 minutes. Keep an eye on the edges; if they start to brown too quickly, a loose tent of aluminum foil can prevent over-browning while the center finishes baking. The loaf is perfectly done when a toothpick inserted into the center comes out clean or with moist crumbs attached.
• **Cool Before Glazing:** Patience is key here! Allow the banana bread to cool completely before applying the glaze. This step is crucial to prevent the glaze from simply melting and sliding off, ensuring that beautiful, defined drizzle.

Did You Say Grape Glaze? An Unexpected Delight!

Heck yes, I did! For anyone with a peanut allergy, it truly “sucks” to miss out on classic flavor combinations, like the beloved peanut butter and jelly sandwich or delightful peanut butter cups. The longing for that familiar sweet and savory pairing can be real. I’ve been there, risking hives just for a tiny taste – oh, is that just me? Cool.

To bring a taste of that classic comfort to this no nut banana bread, I created a grape glaze that truly takes it over the top. This simple yet brilliant glaze is made from just two ingredients: confectioners’ sugar and grape juice. It’s a sweet, fruity topping that provides a wonderful counterpoint to the rich banana bread and evokes that nostalgic peanut butter and jelly flavor profile without any allergens. It was absolutely amazing – almost, almost like the real thing!

Tips for Making the Perfect Grape Glaze:

• **Simplicity is Key:** You honestly don’t need a complex recipe for this glaze. It’s primarily a combination of confectioners’ sugar and grape juice. A little goes a long way, so start with conservative amounts.
• **Start with Sugar:** Begin with about 1/2 cup of confectioners’ sugar in a small bowl.
• **Gradually Add Juice:** Pour in a tiny bit of grape juice (start with 1/2 teaspoon) and mix thoroughly. Continue adding very small amounts of juice, mixing well after each addition, until you achieve your desired consistency.
• **Adjusting Consistency:**
  • If the glaze is too thick, add a few more drops of grape juice.
  • If it becomes too thin, simply add a little more confectioners’ sugar to thicken it up. It’s a very forgiving process!
• **Drizzle for Elegance:** For that beautiful, professional-looking finish, pour the glaze slowly over the cooled banana bread, allowing it to drizzle artfully down the sides. This creates lovely visual lines and ensures an even coating of sweet grape flavor in every slice.

How to Store Your Delicious No Nut Banana Bread

Proper storage is essential to keep this deliciously moist banana bread fresh and enjoyable for longer. Here are the best ways to store your loaf:

• **Room Temperature:** For consumption within 2-3 days, store the banana bread at room temperature. Ensure it’s tightly covered with aluminum foil or placed in an airtight container to prevent it from drying out. This method keeps the bread soft and moist.
• **Refrigeration:** While not strictly necessary due to its moisture content, you can refrigerate banana bread to extend its freshness by a few extra days, up to a week. Again, wrap it well or use an airtight container to protect it from absorbing other fridge odors and drying out.
• **Freezing for Longer Storage:** Banana bread freezes beautifully! If you want to enjoy your loaf for an extended period, or if you’ve made a double batch, freezing is an excellent option.
  • **Preparation for Freezing:** Wrap the completely cooled loaf (unglazed, if planning to freeze) tightly in a layer of plastic wrap, followed by a layer of aluminum foil. This double-wrapping helps prevent freezer burn.
  • **Freezer Bag:** Place the wrapped loaf into a freezer-safe ziplock bag, pressing out as much air as possible before sealing.
  • **Storage Duration:** Freeze for up to 2 months.
  • **Thawing and Glazing:** When you’re ready to enjoy it, simply thaw the bread at room temperature. If you froze it unglazed, prepare and apply the grape glaze just before serving for the freshest taste and best appearance.

Remember, if you are planning on freezing the banana bread, do not glaze the cake until you are ready to serve it. This preserves the texture and prevents the glaze from becoming sticky or watery upon thawing.

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5 stars (1 rating)

No Nut Banana Bread

Prep:

10 minutes
mins

Cook:

1 hour
hr

Total:

1 hour
hr
10 minutes
mins

Servings:

8
-10 servings

This no nut banana bread is made with sunflower butter instead of peanut butter, and is the perfect recipe to make when you need to use up bananas!

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Ingredients

• **For the 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 Grape Glaze:**
• ½
  cup
  confectioners’ sugar
• ½-1
  teaspoon
  grape juice

Instructions

• Preheat your oven to 350° F (175° C). Prepare a 9” x 5” loaf pan by spraying it with baking spray or lining it with parchment paper for easy removal. In a medium-sized mixing bowl, combine the mashed bananas, vegetable oil, eggs, sunflower butter, and vanilla extract. Whisk these wet ingredients together thoroughly until well incorporated.
• In a separate, larger bowl, lightly whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures all the dry ingredients are evenly distributed.
• Pour the wet ingredients mixture into the bowl with the dry ingredients. Mix gently with a spatula or wooden spoon just until everything is combined and no dry streaks of flour remain. Be careful not to overmix, as this can lead to a dense or tough banana bread.
• Pour the batter evenly into your prepared loaf pan. Bake for 55-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the edges begin to brown too quickly, you can loosely cover the top of the loaf with aluminum foil to allow the middle to continue baking without over-browning the crust.
• Once baked, remove the banana bread from the oven and let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This cooling step is essential before applying the glaze.
• **To make the glaze:** In a small bowl or cup, combine the confectioners’ sugar and grape juice. Start with ½ teaspoon of grape juice and mix until combined and smooth. If you desire a thicker glaze, add a little more confectioners’ sugar. For a thinner, more drizzly consistency, add a few more drops of grape juice. This glaze is truly foolproof and easy to adjust to your preference!
• Once the banana bread loaf is completely cool, drizzle the prepared grape glaze slowly over the top. Allow the glaze to set for a few minutes before slicing and serving. Enjoy!

Notes

**Important Freezing Tip:** Do not glaze the loaf if you plan on freezing it. Glaze the banana bread fresh right before serving for the best texture and appearance.

Serving: 1g

Calories: 372kcal

Carbohydrates: 49g

Protein: 6g

Fat: 18g

Saturated Fat: 3g

Polyunsaturated Fat: 12g

Cholesterol: 37mg

Sodium: 212mg

Fiber: 3g

Sugar: 31g

Course:
Dessert

Author:

Sam Adler

Cuisine:
American

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