Banana Bread No Butter Recipe
Ingredients
The Essentials
- 2 –3 ripe bananas about 1 cup mashed: The riper, the better!
- ½ cup oil: Choose from vegetable coconut, or olive oil for that perfect moist texture.
- 1 ⅓ cups purpose flour swap with whole wheat if you like a heartier loaf.
- ¾ cup sugar white sugar or brown sugar.
- 2 eggs
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
Make It Yours with Substitutes
- Bananas: Short on bananas? Use unsweetened applesauce or pumpkin puree.
- Oil: Opt for avocado oil or melted butter.
- Sugar: Swap with honey, maple syrup, or coconut sugar.
- Eggs: Use flax eggs 1 tbsp ground flaxseed + 3 tbsp water per egg or a mashed banana for a vegan twist.
Instructions
Prepare Your Equipment and Ingredients
- Preheat your oven to 350°F (175°C)
- Grease your loaf pan (9x5-inch works best) with oil or non-stick spray, or line it with parchment paper for a mess-free cleanup.
Combine Dry Ingredients
- baking soda + salt & flour.
Mix Wet Ingredients
- Mash ripe bananas in a large bowl until smooth—lumps are okay for extra banana goodness.
- Add oil, sugar, eggs, and vanilla extract.
- Whisk everything together until you have a smooth, fragrant mixture.
Bring it All Together
- Gradually add the dry ingredients to the wet ingredients.
- Use a spatula to fold them together gently—mix just until no dry streaks remain. Overmixing leads to tough bread, and no one wants that!
- Pour the batter into your prepared loaf pan and gently smooth the top.
- Bake for 50–60 minutes.
- Let your bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Storage Tips
- Short Term: Store in an airtight container at room temperature for up to 2–3 weeks.
- Long Term: Freeze for up to 3 months to preserve freshness.