Banana Bread without Butter

This banana bread without butter recipe is delicious and easy to make. Your family will love this tasty, no-butter banana bread.

This simple recipe will replace the butter used in most banana bread recipes with vegetable oil.

If you have run out of butter late at night, this is certainly the perfect solution.

There are so many reasons why this recipe is just for you: there might be no more butter in the fridge, you can’t get to the store (probably due to rainstorms, snow, and so on), and/or you just want to reduce the saturated fat linked with butter.

Whatever your reasons are, keep in mind that this banana bread without butter tastes just like traditional, old-fashioned banana bread.

This no-butter banana bread recipe will take you around 10 minutes to prepare and clean up.

And keep in mind that this is an oven-baked banana bread recipe. It is not made with a bread machine.

In addition, you can “tweak” this moist banana bread recipe to make no-butter chocolate chip banana bread, no-butter banana nut bread, and so on.

What Bananas Should I Use?

I’m sure you will agree that you also buy that bunch of bananas, and there are inevitably two or three left over that get too tender and brown to eat.

Your kids may also refuse to eat them unless they are perfectly yellow. A little brown, and forget it.

However, those bananas are perfect for making this banana bread.

Brown, spotty, and a little mushy, it comes with the perfect amount of sweetness and is easily mashed to make the most delectable banana bread.

Moist Banana Bread With Oil

The truth is that banana bread made with oil will be moister compared to banana bread made with butter.

As you know, oil is a liquid at room temperature and therefore yields exceptionally moist banana bread and baked goods.

On the other hand, butter is hard at room temperature, which can, of course, cause your banana bread to become a tad drier.

No-Butter Banana Bread Remains Fresher

Using vegetable oil in banana bread rather than butter should make your bread last longer compared to bread made with butter.

Banana Bread With Oil Is Healthier

I will say that it can be better for your health compared to using butter, but this is based on the type of vegetable oil you choose to use in your bread.

Compared to some oils, like olive oil, butter is much higher in saturated fats.

In addition, a premium-quality oil can be high in vitamins like E and K, beneficial fatty acids, and antioxidants that can help reduce inflammation.

That being said, if you decide to use olive oil or another top-quality vegetable oil, it will be a better overall choice for your health.

Ingredients You’ll Need

For this mouth-watering bread, you will only need a few basic ingredients.

All-Purpose Flour

You can also use a combination of whole wheat flour and all-purpose flour.

Coconut Oil

As an alternative to melted butter, for this recipe, we will be using coconut oil, but keep in mind that any neutral oil will work.

Brown Sugar

This brown sugar is for added sweetness. And you can also use honey, maple syrup, or white sugar.

3 Medium Bananas

Remember that your bananas should be brown and spotty, but not too black.

Leavening Agent

You will need both baking soda and baking powder.

Flavorings

In a tasty banana bread, cinnamon and vanilla extract are always the best.

Equipment to Gather

• Mixing bowl
• 9×5 loaf pan
• Measuring spoons
• Wire baking rack
• Parchment paper
• Measuring cup

Banana Bread without Butter

This banana bread with no butter is the recipe to make when you have some brown, spotty bananas at home and need a simple recipe.

This simple recipe is a must-try. With just one bowl, it will be ready in just over an hour.

Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour and 5 minutes
Servings: 12 servings

Equipment

• Wire cooling rack
• Mixing bowls
• Measuring spoons
• Measuring cups
• Loaf pan

Ingredients

• 3 bananas (brown and spotty)
• 2 large eggs
• 2 teaspoons of baking powder
• ½ teaspoon of baking soda
• 1 teaspoon of cinnamon
• ½ cup of coconut oil
• 1 ¾ cups of all-purpose flour
• ½ teaspoon of salt
• ½ cup of brown sugar

Laid-Out Instructions

• First, you are to preheat the oven to 375 degrees Fahrenheit, then proceed to get a loaf pan, spray it with cooking spray, and then line it with parchment paper. After that, place the greased loaf pan aside.
• That being done, get a small mixing bowl and add the flour, baking powder, flour, cinnamon, and baking soda to it. Also, proceed to set that aside too.
• Afterward, get a large bowl and mash the bananas well in it. Then, add the brown sugar, coconut oil, and eggs to the mashed bananas. Proceed to mix well.
• When that is done, add the dry ingredients to the wet ingredients and mix until the ingredients are well blended. But keep in mind that it is okay if there are a few lumps left in the batter.
• Now, get the prepared loaf pan and pour the batter into it. You are to set the bake time for 50 to 60 minutes, or until a toothpick is inserted and comes out clean. You are to allow the banana bread to cool in the loaf pan for 10 minutes, then take it out of the pan and also allow it to cool on a wire cooling rack.

Recipe FAQs

What Can I Substitute for Butter in Banana Bread?

As mentioned above, neutral oils such as coconut oil, vegetable oil, canola oil, ghee, and olive oil are the best substitutes for butter in banana bread.

In addition, you can get excellent results using a shortening such as Crisco, which also comes in a butter-flavored version.

You can also use other substitutes such as apple sauce, pumpkin puree, Greek yogurt, and mashed avocado, but keep in mind that their usage is trickier given that these products can change the flavor and might result in a denser, less fluffy bake thanks to the higher water content.

Is It Better to Use Oil or Butter for Banana Bread?

In banana bread, butter is often preferred to oil, given that it adds a rich, sweet flavor.

Except the oil used is flavored like coconut oil, oil normally does not add any distinguishable flavor to the banana bread.

Even so, it does make a more moist and fluffy crumb. When substituting it for oil in banana bread, I do not miss the butter because I like the pure banana taste with no competing flavors.

Why Did My Banana Bread Not Come Out Fluffy?

Keep in mind that overmixing the batter does cause the banana bread to taste dense and rubbery.

So I recommend you mix the dry and wet ingredients until they are well combined if you want the best results.

Plus, when measuring the ingredients, take special care; a higher wet or dry ingredient ratio will also result in a less fluffy loaf.

Conclusion

You can take a piece of aluminum foil and tent it over the loaf pan if the top of the banana bread is browning too fast in the oven. Doing this will stop the browning on the top of the bread.

Also, keep in mind that it is really important to allow your bread to cool first, even though it might be very tempting to cut it as soon as you take it out of the oven.

Remember that it will likely fall apart when you cut into it if you do not allow it to cool.

With all that has been said and the best recipe given, it’s time to go make your perfect banana bread without butter.