Nothing smells more comforting than a loaf of banana bread in the oven. This banana bread recipe (no butter) keeps all the flavor and tenderness of the classic, but it’s lighter and completely dairy-free. I first learned to make this version one rainy afternoon when I was testing banana bread recipes for a family brunch. My grandmother’s original used butter, but halfway through baking, I realized I was out. I reached for oil instead—and that happy accident turned into the loaf I now bake every week.
After years of tinkering with ratios, I’ve found that this no-butter banana bread bakes up beautifully moist with a soft, cake-like crumb. It’s forgiving, endlessly adaptable, and perfect for using those speckled bananas on your counter.
Table of Contents
Why You’ll Love This No-Butter Banana Bread
- Simple ingredients: pantry staples—no mixer required.
- Moist texture: oil locks in moisture longer than butter.
- Flexible sweetness: use ½ to ¾ cup sugar depending on your taste.
- One-bowl method: minimal cleanup, quick preparation.
- Family favorite: stays soft for days, slices cleanly, and freezes well.
The Story Behind This Recipe
I come from a long line of home bakers. When I was learning to cook, banana bread was one of the first recipes I mastered. Years later, when I began developing recipes professionally, I revisited it—this time determined to make it a little lighter. Butter, while delicious, tends to weigh the loaf down and shortens its shelf life.
After dozens of tests swapping melted butter for various oils—canola, olive, even coconut—I found the sweet spot. A neutral vegetable oil delivers the best texture, while ripe bananas bring all the flavor and richness you need. That’s why this banana bread recipe (no butter) has become my go-to. It honors the simplicity of the original, but with a smoother crumb and a dairy-free twist anyone can enjoy.
Key Ingredients and What They Do
Bananas: Use 2–3 very ripe ones (mostly brown peel, soft inside). They add natural sweetness, flavor, and act as a partial fat substitute.
Oil: Instead of butter, use ⅓ cup neutral oil (vegetable, sunflower, or light olive oil). It keeps the loaf tender for days.
Sugar: White sugar creates a classic sweetness. You can blend half white and half brown for deeper flavor.
Egg: Provides structure and moisture. For a vegan option, use a flax egg (1 tbsp flaxseed meal + 2½ tbsp water).
All-Purpose Flour: Classic and reliable; spoon and level to avoid dense bread. You can substitute 1:1 gluten-free flour if needed.
Baking Soda: Works with banana acidity to create lift. Make sure it’s fresh.
Salt: Balances sweetness and enhances flavor.
Vanilla Extract: Adds warmth and aroma—optional but recommended.
Optional Add-Ins: Chopped walnuts, pecans, chocolate chips, shredded coconut, or even cinnamon chips.
How to Make Banana Bread Without Butter
Step 1 – Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan or line it with parchment paper for easy removal.
Step 2 – Mash the Bananas
In a large mixing bowl, mash 2–3 ripe bananas with a fork until smooth. You should have about 1¼ to 1½ cups of mashed banana.
Step 3 – Add the Wet Ingredients
Whisk in:
- ⅓ cup oil
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix until fully combined and glossy.
Step 4 – Mix in the Dry Ingredients
Sprinkle in:
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- Pinch of salt
Stir gently until the batter is just combined. Overmixing develops gluten, which makes banana bread tough.
Step 5 – Pour and Bake
Pour batter into the prepared loaf pan. Smooth the top with a spoon.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (a few dry crumbs are fine).
If the loaf browns too quickly, tent it loosely with foil during the last 15 minutes.
Step 6 – Cool and Slice
Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Cooling prevents crumbling and improves flavor.
Expert Tips for the Perfect Banana Bread
- Use very ripe bananas: The darker, the better. Their sweetness is essential.
- Measure flour accurately: Spoon and level; don’t scoop.
- Avoid overmixing: Stir until flour disappears, no more.
- Check your baking soda: Expired leavening means flat bread.
- Tent with foil if needed: Prevents over-browning on top.
- Test doneness properly: Center should spring back slightly when pressed.
Flavor Variations and Add-Ins
Chocolate Chip Banana Bread: Fold in ½ cup semisweet chips before baking.
Cinnamon Swirl Banana Bread: Mix 2 tbsp sugar + 1 tsp cinnamon; swirl through batter.
Nutty Banana Bread: Add ½ cup toasted walnuts or pecans.
Tropical Banana Bread: Stir in ¼ cup shredded coconut and a spoon of crushed pineapple.
Gluten-Free Banana Bread: Use a 1:1 gluten-free flour mix and check at 50 minutes.
Serving & Storage Suggestions
- Serve warm: Spread with nut butter, honey, or a dollop of yogurt.
- Room temperature storage: Keep covered 3–4 days.
- Refrigerate: Lasts up to 6 days.
- Freeze: Wrap slices individually, freeze up to 3 months. Thaw overnight or toast lightly.
- Reheat: Microwave 10 seconds or warm in toaster oven for a freshly baked feel.
Troubleshooting Guide
| Problem | Likely Cause | Quick Fix |
|---|---|---|
| Bread sinks in the middle | Underbaked or too much banana | Bake longer, check with toothpick |
| Dense texture | Overmixed batter | Mix gently until just combined |
| Dry loaf | Overbaked or not enough banana | Tent with foil; use 3 bananas next time |
| Cracked top | Oven too hot | Reduce temp slightly or bake on middle rack |
| No rise | Old baking soda | Replace every 6 months |
Related Recipes You’ll Love
- Cozy fall flavors in this Sweet Potato Casserole
- Chocolate lovers—try our No-Bake Chocolate Cheesecake
- Dreamy tropical vibes: Pina Colada Cheesecake Mousse
- Rich and fudgy Gluten-Free Chocolate Cake
- Light snack? Chocolate Rice Cakes Recipe
Follow us in Pinterest.
FAQs
1. Can I make banana bread without butter and without oil?
Yes, substitute unsweetened applesauce for the oil. The loaf will be slightly denser but still moist.
2. Can I use frozen bananas?
Absolutely. Thaw them first, drain excess liquid, and mash as usual.
3. How can I make this banana bread vegan?
Replace the egg with a flax egg (1 tbsp flaxseed meal + 2½ tbsp water, let sit 10 minutes).
4. Why did my banana bread turn gummy?
Likely overmixed or underbaked. Mix gently and bake until the center is firm.
5. How can I enhance banana flavor even more?
Add an extra banana or a teaspoon of banana extract for deeper aroma.
Banana Bread Recipe (No Butter)
Ingredients
- 2–3 very ripe bananas (1¼ to 1½ cups mashed)
- 1/3 cup neutral oil (vegetable or sunflower)
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the ripe bananas until smooth. You should get about 1¼ to 1½ cups of mashed banana.
- Whisk in the oil, sugar, egg, and vanilla extract until fully combined and glossy.
- Add the flour, baking soda, and salt. Stir gently until just combined. Don’t overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spoon.
- Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Equipment
- 8×4-inch loaf pan
- mixing bowl
- fork or potato masher
- whisk
- spoon or spatula
- wire rack
- toothpick for testing doneness
