No Butter Banana Bread Recipe
This No Butter Banana Bread recipe is a healthier alternative to the traditional version, using ripe bananas and vegetable oil to create a moist, flavorful loaf without the need for butter. With simple ingredients like eggs, flour, sugar, and baking soda, this easy recipe delivers a delicious treat that’s perfect for those seeking a lighter option.
Equipment
- Mixing bowls For combining wet ingredients and dry ingredients.
- Fork or Potato Masher To mash the ripe bananas.
- Whisk or Spoon/Spatula For mixing the wet ingredients and combining the dry ingredients into the wet mixture.
- 9x5-inch loaf pan For baking the banana bread.
Ingredients
- 1 1/2 cups Ripe Bananas
- 1/3 cup Vegetable Oil
- 3/4 cup Granulated Sugar
- 1 1/2 cups All-Purpose Flour
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Mash the bananas in a bowl, then mix in the oil, eggs, sugar, and vanilla.
- In another bowl, whisk together the flour, baking soda, and salt.
- Combine the wet and dry ingredients, stirring until just mixed.
- Pour the batter into the loaf pan and bake for 60-70 minutes, or until a toothpick comes out clean.
Notes
- Banana Ripeness: The riper your bananas, the sweeter and more flavorful your banana bread will be. Overripe bananas, with brown spots, are ideal for this recipe.
- Don’t Overmix: Once you combine the wet and dry ingredients, stir gently. Overmixing can result in a dense loaf, so mix just until the flour is incorporated.
- Check for Doneness: Ovens vary in temperature. To ensure the bread is fully baked, insert a toothpick or cake tester into the center of the loaf. If it comes out clean, it’s done. If not, bake for an additional 5-10 minutes.
- Add-ins: Feel free to customize the recipe with chopped nuts, chocolate chips, or a pinch of cinnamon. Just fold them in gently to avoid overmixing.
- Cool Completely: Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack. Cooling completely helps it firm up for easier slicing.
- Storage: Store leftover banana bread in an airtight container at room temperature for up to 3-4 days. For longer storage, slice and freeze individual pieces for up to 2-3 months.
- Substitutions: If you're looking for a dairy-free or lower-calorie option, you can replace the vegetable oil with applesauce. Additionally, try using whole wheat flour for a heartier version.