Not only is this an easy banana bread recipe, but it’s also the moistest one you’ll ever sink your teeth into. It’s my family’s favorite banana bread recipe without butter, hands down.
Table of Contents
Why No butter?
There are several reasons why someone might be looking for a banana bread recipe that does not include butter. One common reason is dietary restrictions, such as being vegan and avoiding animal products or having a low tolerance for dairy.
Additionally, some people may be trying to reduce their intake of saturated fats and choose to use alternative ingredients in their baking.
Whatever the reason, it is possible to make delicious and moist banana bread without using butter by using alternative ingredients such as oil or plant-based butter substitutes.
The great thing about this banana bread recipe is that it IS vegan, but it’s masquerading as your grandma’s great aunt’s cousin’s recipe that somehow survived the sinking of the Titanic.
What other fats/oils can I substitute for melted butter?
- Coconut Oil
- Olive Oil
- Avocado Oil
Oil of Olay
In this recipe, we used canola oil, but you can use olive oil, coconut oil, avocado oil, etc. You’ll notice the only fundamental differences if you use different oils: a flavor and slight texture difference.
We’ve made this recipe with olive oil before, and we could taste the olive oil. I didn’t mind this, per se, but it tasted a bit more savory this way, which threw me off.
If you’re going to swap out vegetable oil, I’d suggest sticking to more neutral-flavored oils or oils we associate with sweet foods, such as coconut oil.
How To Make Banana Bread Without Butter
This recipe will yield two loaves of moist and flavorful banana bread that is perfect for a breakfast treat, an afternoon snack, or a dessert.
The recipe calls for ripe bananas, which help to give the bread a natural sweetness and a tender texture.
To complete the recipe, you’ll also need all-purpose flour, sugar, eggs, vegetable oil, and a few other pantry staples.
The resulting banana bread is a classic treat that everyone will love, and it’s sure to become a family favorite. Whether you enjoy it plain or topped with a bit of butter or cream cheese, this banana bread is sure to be a hit.
Ingredients:
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white sugar
- 2 eggs
- 1/2 cup vegetable oil
- 4 overripe bananas (mashed up)
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
Recommended Equipment:
Step 1: Preheat Your Oven to 350
Using the index finger and thumb on your dominant hand, turn the knob…You know how to turn on your oven.
Step 2: Sift Dry Ingredients Together
Sift the flour, salt, and baking soda into a mixing bowl.
I have listed above in my “Recommended Equipment” list to use a sifter, but you can use a metal strainer if you don’t have one lying around.
Note: If you don’t have baking soda, you can use two heaping tablespoons of baking powder and get similar results.
Step 3: Beat Sugar & Eggs
Grab a large bowl and your hand mixer and beat the sugar and eggs together. You can also use a stand mixer (like I did).
Beat the sugar and eggs for about 10 minutes until the mixture is fluffy and airy, or as my wife says, with a french accent, “until it’s fully emulsified.” She’s a chef, so she knows what’s up.
Step 4: Add the Oil
Once you’ve got a fluffy egg and sugar mixture, slowly add your oil while continuing to mix. The simplest method is to put the vegetable oil in your measuring cup and slowly drizzle it into the mixture.
Step 5: Mash Bananas
If you haven’t mashed your bananas yet, now’s the time. You don’t need a fancy tool. Use a fork, a spoon, or your hands, and mash the ripe bananas into oblivion.
Once you’re done mashing, add the bananas to the mixture.
Step 6: Add Wet Ingredients
Now it’s time to add the remaining wet ingredients. Add the sour cream and vanilla extract and blend for 30 seconds.
Step 7: Fold in Dry Ingredients
Remember your dry ingredients you just sifted like a pro? Grab that bowl. Add the dry ingredients a bit at a time, folding them in. If you’re not sure what folding is, it’s just big stirs.
Note: Feel free to blend using your mixer rather than folding the dry ingredients by hand. If you blend, only blend for 10 seconds. If you mix by hand, mix for a minute or two to thoroughly mix the ingredients.
Step 8: Pour Mixture Into 2 Bread Loaf Pans
One of the benefits of using oil in this banana bread recipe is that it helps the bread to release quickly from the pan, eliminating the need for parchment paper or a greased loaf pan.
If you use oil in your recipe, you may find that your banana bread slides out of the pan fairly quickly, making it easy to transfer to a wire rack or serving plate.
This can save time and effort in baking, allowing you to enjoy your freshly baked banana bread even sooner.
Of course, you can still line your pans with parchment paper or grease them lightly, but it is not strictly necessary.
Step 9: Bake the Banana Bread
Bake for 45 minutes. Using the toothpick/knife/fork method, test the bread after 45 minutes have passed. If your utensil comes back a bit gooey, cook in additional 5-minute increments, checking each time.
Step 10: Let the Bread Cool
Allowing the bread to cool and set is an important step in baking. When the bread is first removed from the oven, it is still soft and tender, and if it is not allowed to cool and set properly, it may lose its shape or become crumbly.
By allowing the banana bread to come to room temperature before slicing or serving, you can ensure that it holds its shape and has a more cohesive texture.
The Recipe
Easy Banana Bread Recipe Without Butter
Ingredients
- 1⅔ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup white sugar
- 2 eggs
- ½ cup vegetable oil (sub coconut, olive, or canola oil)
- 4 bananas (overripe & mashed)
- 2 tbsp sour cream (or creme fraishe)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°
- Sift the flour, salt, and baking soda together into a mixing bowl. You can use a metal strainer if you don't have a sifter lying around.
- Grab a large bowl and your hand-mixer and beat together the sugar and eggs. You can also use a stand mixer. Beat the sugar and eggs for about 5-10 minutes or until the mixture is fluffy and airy.
- Once you've got a fluffy egg and sugar mixture, slowly add your oil while continuing to mix. The simplest method is to put the vegetable oil in your measuring cup and slowly drizzle it into the mixture.
- If you haven't mashed your bananas yet, now's the time. You don't need a fancy tool. Just use a fork, a spoon, or your hands, and mash the ripe bananas into oblivion. Once you're done mashing, add the bananas to the mixture.
- Add the sour cream and vanilla extract and blend for 30 seconds.
- Add the dry ingredients a bit at a time, folding them in. If you're not sure what folding is, it's basically just big stirs.
- Pour the mixture into 2 baking pans. You don't need to line your baking pans with parchment paper, nor do you need a greased loaf pan.
- Bake for 45 minutes. Using the toothpick/knife/fork method, test the bread after 45 minutes have passed. If your utensil comes back a bit gooey, cook in additional 5-minute increments, checking each time.
- Once your banana bread is done cooking, set it in a safe area to cool until it's room temperature.
Your Own Notes
Video
Nutritional Information
The Golden Lamb provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.
Share on Facebook Share by TextFrequently Asked Questions:
What can I substitute butter for in banana bread?
There are several options for substituting butter in banana bread, depending on your dietary needs or preferences. Some common substitutes include:
- Vegetable oil: This is a neutral-flavored option that can be used in a one-to-one replacement for butter.
- Coconut oil: This adds a subtle coconut flavor to the bread and can be used as a one-to-one replacement for butter.
- Applesauce: This adds moisture to the bread and can be used as a one-to-one replacement for butter.
- Plant-based butter substitutes: These are made from various plant-based ingredients and can be used as a one-to-one replacement for butter.
It is important to note that using a substitute for butter may slightly alter the flavor and texture of the bread, so be sure to choose a substitute that you are comfortable with and that complements the recipe’s flavors.
How Do I Store My Banana Bread?
Once your banana bread has cooled completely, wrap the loaves in plastic wrap, aluminum foil, or an airtight container and place them on the counter or in the refrigerator. (Our loaves don’t last very long since we devour them!)
Can I Freeze Banana Bread?
Banana bread can be frozen in a freezer-safe bag using a FoodSaver or a regular plastic bag. Thaw on the counter for 3-4 hours or in the refrigerator for a day before serving.
How Long Will Banana Bread Stay Fresh?
It’ll stay fresh for 4-5 days in your refrigerator if appropriately wrapped. I wouldn’t leave it out on the counter for more than a day.
Can I Add Other Ingredients to My Banana Bread?
You can add anything you want (in moderation). An easy recipe to try is chocolate chip banana bread. Follow the same recipe above and add 1/2 a cup of chocolate chips. For simplicity’s sake, we didn’t add any chocolate chips, walnuts, or cranberries to this recipe. But if I could have a do-over, I’d definitely add chocolate chips.
Can I Substitute Brown Sugar for White Sugar?
Yes, but you’ll need to bake the bread for a little longer since the brown sugar is wetter than white sugar. This will also change the overall texture of the bread a bit. If you don’t want it to be overwhelmingly sweet, I’d suggest using less sugar if you’re going the brown sugar route—just experiment. You can’t go wrong with a recipe like this.
Do I Have To Use a Bread Pan?
Not at all. You can make butterless banana bread muffins if you’d like. If you go this route, fill up your muffin tins about halfway before baking. You don’t need to bake these as long since there’s less batter in each dish. Instead, cook for 25 minutes and check for doneness via the poking method.
Does oil or butter make softer bread?
Oil and butter can both be used to make soft and tender bread, but they can affect the texture slightly differently. Oil tends to make bread softer and moister, while butter can make it more tender and flaky. It’s up to personal preference and the specific recipe. Oil is good for softer, moister bread, while butter is good for tender, flaky bread.
Is banana bread healthy?
Banana bread can be a tasty and satisfying treat, but it is not typically considered healthy. Like most baked goods, it is usually high in sugar and fat and is best consumed in moderation as part of a balanced diet. That being said, there are ways to make banana bread more nutritious by using healthier ingredients or adding additional nutrients. For example, you can use whole wheat flour instead of all-purpose flour, nuts, or seeds for added protein and healthy fats, or mashed avocado or yogurt instead of butter to reduce fat content. Making these adjustments can help make your banana bread a bit more nutritious, but it is still important to enjoy it in moderation.
Why is my banana bread dense?
Banana bread can become dense if it is overmixed or if too much flour is used. Following this recipe carefully and not overmixing the batter is important to avoid dense bread.
How to Make Healthier Banana Bread with Flax Eggs
If you’re looking for a dairy-free and healthier banana bread recipe, try making it with flax eggs! Flax eggs are a great vegan substitute for eggs and they’re easy to make.
To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5-10 minutes until it thickens.
This delicious banana bread recipe without butter uses flax eggs, almond milk, and a gluten-free flour blend for a healthier twist on traditional banana nut bread.
The brown bananas give it a strong banana flavor and the extra banana added to the flour mixture makes it extra moist and delicious.
Ingredients:
- 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
- 1/3 cup almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 ripe brown bananas, mashed
- 1 1/2 cups gluten-free flour blend
- 1/4 cup coconut sugar
- 1/4 cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F (180°C) and grease a loaf pan with cooking spray.
- In a medium bowl, whisk together the flax eggs, almond milk, and vanilla extract.
- Add the baking soda, salt, cinnamon, and mashed bananas to the bowl and mix well.
- Stir in the flour mixture and coconut sugar until just combined.
- Fold in the chopped walnuts, if using.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This is one of our favorite recipes for banana bread, and we hope you enjoy it too!
Conclusion
In conclusion, making banana bread without butter is a simple and tasty way to enjoy this classic treat.
Using alternative ingredients such as oil or plant-based butter substitutes, you can create delicious and moist banana bread suitable for those with dietary restrictions or preferences.
While the flavor and texture may be slightly different from traditional banana bread made with butter, the resulting bread is still a tasty and satisfying treat that will surely be a hit with everyone.
Whether you enjoy it plain or topped with cream cheese or nut butter, this butter-free banana bread is sure to be a new family favorite.
Check out my other popular recipes!
- Giblet Gravy Recipe Without Giblets
- Bread Pudding Recipe Without Raisins
- Rock Fish Recipe
- Cheesecake Recipe Without Sour Cream
Your recipe looks lovely. My mom used to make banana bread often as we lived in an areas where they grew… Do you think this recipe will work fine for gluten-free flour? I’m in the UK and usually go for the Dove farm one.. just wondering… Bananas contain potassium so this could be a way to sneak that into the menu hear.
Hi Wendy! I asked my chef wife if she thought gluten-free flour would be an okay replacement for flour. Her exact words were, “ooooh…I don’t know.” Unfortunately, neither my wife nor I have an answer for you. I do know that the baking soda in this recipe is what helps the batter rise. I think you should throw caution to the wind and just do it. And then let me know how it goes 🙂 And yes, bananas are a fantastic source of potassium. In fact, overall they’re healthier than apples! Cheers from across the pond.
Really good banana bread. Recipe easy. Banana bread denser than my usual recipe. Would recommend
Thanks, Liz!