Banana Bread (Without Butter)
A moist and flavorful banana bread made without butter, using oil or applesauce as a healthier alternative. Perfect for breakfast, snacks, or dessert, this recipe is easy to make and packed with the natural sweetness of ripe bananas.
Equipment
- Mixing bowls (large and medium)
- Whisk or electric mixer
- Loaf pan (8x4 inch or 9x5 inch)
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- For the Banana Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon optional, for added flavor
- 3 large ripe bananas mashed, about 1 cup
- 3/4 cup granulated sugar or coconut sugar for a healthier option
- 1/2 cup vegetable oil melted coconut oil, or unsweetened applesauce (butter substitute)
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts pecans, or chocolate chips
Instructions
- Preheat the Oven : Preheat your oven to 350°F (175°C). Grease an 8x4 inch or 9x5 inch loaf pan with cooking spray or line it with parchment paper.
- Prepare the Dry Ingredients :
- In a medium mixing bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
- Mix the Wet Ingredients :
- In a large mixing bowl, combine the mashed bananas, sugar, oil (or applesauce), eggs, and vanilla extract. Mix until smooth and well combined.
- Combine Wet and Dry Ingredients :
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay. If using nuts or chocolate chips, fold them in at this stage.
- Pour into the Pan :
- Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake :
- Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay, but no wet batter).
- Cool and Serve :
- Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely before slicing.
Notes
Use very ripe bananas with brown spots for the best flavor and sweetness.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freeze slices in a freezer-safe bag for up to 3 months for longer storage.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freeze slices in a freezer-safe bag for up to 3 months for longer storage.