banana bread recipe no butter
The Best banana bread recipe no butter
I also appreciate how it’s a healthier option than traditional banana bread. With no butter, it’s lighter but still packed with fiber from the oats and whole wheat flour, and the bananas add natural sugars without needing extra sweetness. It’s a great way to use up overripe fruit that might otherwise go to waste, and it’s perfect for meal prep—sliced and stored in the fridge, it stays fresh for days. Whether you’re hosting a brunch or just need a simple breakfast, this recipe delivers without the fuss.
No-Butter Banana Bread
A moist, tender banana bread made without butter, relying on olive oil and a simple mix of spices for flavor. Perfect for breakfast or dessert.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup mashed ripe bananas (about 3 medium)
- ½ cup unsalted olive oil
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F. Lightly grease a loaf pan with cooking spray or line the bottom with parchment paper. -
2
In a large bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside. -
3
In another bowl, mix mashed bananas, olive oil, sugar, egg, and vanilla until smooth. -
4
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. -
5
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
🔧Equipment
- Mixing bowl
- Whisk
- Loaf pan (9×5-inch)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How No-Butter Banana Bread Works
❓ Frequently Asked Questions About No-Butter Banana Bread
1. Why does this no-butter banana bread still taste moist and tender?
This recipe relies on a few key tricks to keep the bread soft. The applesauce and melted coconut oil replace butter’s fat content, while the extra eggs and a bit of baking soda create structure without dryness. The quick baking time also helps lock in moisture before the bread cools.
2. Can I use ripe bananas instead of the specified 4 medium?
Yes! Ripe bananas will work, but they may yield slightly more mashed pulp. If using very soft bananas, you might need one extra for the same sweetness. The recipe works best with bananas that are slightly underripe—no black spots on the peel.
3. What if I don’t have baking soda? Can I substitute something else?
Skip the baking soda entirely if needed, but expect a slightly denser loaf. For a lighter texture, try replacing it with ½ teaspoon baking powder (no leavening agent will work). Alternatively, add ½ teaspoon apple cider vinegar to the wet ingredients—it’ll still rise, though not as much.
4. How do I know when the bread is done?
The bread is ready when it reaches 350°F (175°C) in the center of the oven, about 35–40 minutes for the standard 9×5-inch pan. A toothpick inserted should come out with a few moist crumbs, not wet batter. If it’s underdone, it’ll keep baking even after removing it.
5. Can I make this ahead of time, and how should I store it?
Yes! This bread tastes even better the next day. Cool completely before slicing, then store in an airtight container at room temperature for 2–3 days. For longer storage, freeze slices for up to 3 months. To reheat, wrap slices in foil and warm in a 300°F (150°C) oven for 5–10 minutes.
