banana bread recipe without butter
A classic, fluffy banana bread sweetened with ripe bananas and using oil instead of butter. Ideal for breakfast, snacks, or dessert.
Ingredients
- 3 ripe bananas about 1½ cups mashed
- ⅓ cup neutral oil vegetable, coconut, or melted coconut oil
- ¾ cup granulated sugar or coconut sugar/Maple syrup
- 2 large eggs or flax eggs: 2 tbsp flaxseed meal + 5 tbsp water
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour or whole wheat/gluten-free blend
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon optional
- Optional add-ins: ½ cup chopped walnuts chocolate chips, or raisins
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- Mash bananas: In a large bowl, mash bananas until smooth.
- Mix wet ingredients: Whisk in oil, sugar, eggs, and vanilla until combined.
- Add dry ingredients: Sift flour, baking soda, salt, and cinnamon into the wet mix. Fold gently until just combined (do not overmix).
- Add-ins: Stir in walnuts or chocolate chips if using.
- Bake: Pour batter into the pan. Bake 50–60 mins, until a toothpick inserted comes out clean.
- Cool: Let cool in the pan 10 mins, then transfer to a wire rack.
Video
Notes
- Oil substitutes: Swap oil with ½ cup unsweetened applesauce or Greek yogurt for lower fat.
- Vegan: Use flax eggs and coconut sugar.
- Gluten-free: Use a 1:1 GF flour blend.
- Extra moisture: Add ¼ cup milk (dairy or plant-based) if batter feels thick.
- Storage: Wrap tightly and store at room temp for 2 days, refrigerate for 5 days, or freeze for 3 months.
- Pro tip: Use overripe bananas (black spots = sweeter flavor!).