Banana Bread Recipe No Butter: Moist, Delicious, and Guilt-Free!

Craving a slice of warm, comforting banana bread but trying to avoid butter? You’re in the right place! This banana bread recipe delivers all the moist, flavorful goodness you expect, without a single pat of butter. We’ve swapped it out for a healthier alternative, resulting in a loaf that’s just as delicious, and maybe even a little bit better for you. Get ready to enjoy a slice (or two!) of this guilt-free treat.

Why This Recipe Works

Many banana bread recipes rely heavily on butter for moisture and richness. But what if you could achieve the same results, or even better, without it? This recipe uses oil, specifically a neutral-flavored oil like vegetable or canola oil, to provide the necessary moisture. Oil actually stays liquid at room temperature, which contributes to a more tender and moist crumb compared to butter-based recipes that can sometimes dry out. The mashed bananas themselves also contribute significantly to the moisture, creating a naturally sweet and flavorful base. We also incorporate a touch of Greek yogurt (optional, but highly recommended!) which adds a slight tang and even more moisture, resulting in a truly irresistible banana bread.

Here’s a breakdown of why this recipe is a winner:

• Moist and Tender Crumb: Oil and mashed bananas work together to create a perfectly moist and tender texture.
• Delicious Flavor: The combination of ripe bananas, a hint of cinnamon, and optional nutmeg creates a warm and inviting flavor profile.
• Easy to Make: This recipe is straightforward and simple, perfect for beginner bakers.
• Healthier Option: By replacing butter with oil, you’re reducing the saturated fat content.
• Versatile: Add your favorite mix-ins like chocolate chips, nuts, or dried fruit to customize your loaf.

Ingredients

• 1 1/2 cups (192g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 3 very ripe bananas, mashed
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) packed brown sugar
• 1/2 cup (120ml) vegetable oil or canola oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup (60g) plain Greek yogurt (optional, but recommended)
• 1/2 cup chocolate chips, chopped nuts, or dried fruit (optional)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Alternatively, you can line the pan with parchment paper, leaving an overhang for easy removal.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using).
3. Mash the Bananas: In a large bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are okay.
4. Combine Wet Ingredients: Add the granulated sugar, brown sugar, and oil to the mashed bananas. Mix well until combined.
5. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
6. Incorporate Greek Yogurt (Optional): If using Greek yogurt, stir it into the wet ingredients until combined.
7. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing can lead to a tough banana bread.
8. Add Mix-Ins (Optional): Gently fold in your desired mix-ins, such as chocolate chips, chopped nuts, or dried fruit.
9. Pour into Pan: Pour the batter into the prepared loaf pan and spread evenly.
10. Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
11. Cool: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
12. Slice and Enjoy: Once cooled, slice and enjoy!

Tips for Success

• Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Bananas with brown spots are perfect!
• Don’t Overmix: Overmixing develops gluten, which can result in a tough banana bread. Mix the wet and dry ingredients until just combined.
• Measure Flour Accurately: Use the spoon and level method to measure your flour. Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack the flour and result in too much flour in your recipe.
• Check for Doneness: Use a wooden skewer or toothpick to check for doneness. If it comes out clean or with a few moist crumbs attached, the banana bread is done.
• Adjust Baking Time: Baking times may vary depending on your oven. Start checking for doneness around 50 minutes and adjust the baking time accordingly.
• Add a Streusel Topping (Optional): For extra flavor and texture, consider adding a streusel topping. Combine flour, sugar, and cold butter (or a vegan butter alternative) and sprinkle over the batter before baking.

Storage Instructions

To keep your banana bread fresh, store it properly. Here’s how:

• Room Temperature: Store the cooled banana bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days.
• Refrigerator: For longer storage, store the banana bread in an airtight container in the refrigerator for up to a week.
• Freezer: To freeze banana bread, wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving. You can also freeze individual slices for easy grab-and-go snacks.

FAQ

Q: Can I use a different type of oil?

A: Yes, you can use other neutral-flavored oils like coconut oil (melted) or grapeseed oil. Avoid using strong-flavored oils like olive oil, as they can affect the taste of the banana bread.

Q: Can I use whole wheat flour?

A: Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a slightly nuttier flavor and added fiber. Keep in mind that whole wheat flour can absorb more moisture, so you may need to add a tablespoon or two of milk or water to the batter.

Q: Can I make this recipe vegan?

A: Yes! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based yogurt alternative. Make sure your chocolate chips (if using) are also vegan.

Q: My banana bread is sinking in the middle. What happened?

A: This can happen if the oven temperature is too low, if the banana bread is underbaked, or if there is too much moisture in the batter. Make sure your oven is properly preheated and bake the banana bread until a wooden skewer inserted into the center comes out clean. Also, be sure to measure your ingredients accurately.

Q: Can I add nuts to the batter?

A: Absolutely! Walnuts, pecans, or chopped almonds are all great additions. About 1/2 cup of chopped nuts is a good amount.

Conclusion

This butter-free banana bread recipe is a testament to the fact that you don’t need butter to create a moist, delicious, and satisfying treat. With its simple ingredients and easy instructions, it’s the perfect recipe for any occasion. So, gather your ripe bananas, preheat your oven, and get ready to enjoy a slice of this guilt-free goodness. Happy baking!