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No-Butter Banana Bread Healthy, Moist, and Easy Recipe

No-Butter Banana Bread

A moist, tender banana bread made without butter—using ripe bananas and vegetable oil to create a healthier, dairy‐free twist on the classic recipe. With a hint of vanilla (and optional spices or nuts), this quick bread is perfect for breakfast, snack time, or even dessert!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Bread, Dessert, Snack
Cuisine American
Servings 1 loaf (about 10 slices)

Equipment

  • Oven: Preheated to 350°F (175°C)
  • Loaf Pan: 9×5-inch (greased or lined with parchment paper)
  • Mixing Bowls: At least two (one for wet ingredients and one for dry)
  • Measuring cups/spoons
  • Whisk or Fork: For beating eggs and mixing ingredients
  • Spatula: For folding and smoothing the batter

Ingredients
  

  • Wet Ingredients:
  • 3 ripe bananas mashed (about 1 to 1½ cups)
  • 2 large eggs at room temperature
  • 1/3 cup vegetable oil or canola oil
  • 1 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • Dry Ingredients:
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional: 1/2 teaspoon ground cinnamon
  • Mix-ins Optional:
  • 1/2 cup chopped walnuts or pecans

Instructions
 

  • Preheat & Prep:
  • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  • Combine Wet Ingredients:
  • In a large bowl, mash the bananas until smooth. Add the eggs, vegetable oil, vanilla extract, and granulated sugar. Mix until well combined.
  • Mix Dry Ingredients:
  • In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using).
  • Combine Batter:
  • Gradually fold the dry ingredients into the banana mixture, stirring gently until just combined. Be careful not to overmix to ensure a tender crumb.
  • Add Optional Nuts:
  • If desired, fold in the chopped walnuts or pecans.
  • Bake:
  • Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool & Serve:
  • Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
  • Details
  • Prep Time: 15 minutes
  • Cook Time: 55–60 minutes
  • Total Time: Approximately 70–75 minutes
  • Yield: 1 loaf (about 10 slices)
  • Category: Bread, Dessert, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Dairy-Free, Vegetarian
  • Keywords
  • banana bread, no butter, dairy-free, moist, quick bread, healthy baking, breakfast, snack, easy banana bread
  • Nutrition
  • (Approximate values per serving based on 10 slices per loaf)
  • Serving Size: 1 slice (≈80 g)
  • Calories: ~240 kcal
  • Sugar: ~15 g
  • Sodium: ~240 mg
  • Total Fat: ~7 g
  • Saturated Fat: ~1 g
  • Unsaturated Fat: ~6 g
  • Trans Fat: 0 g
  • Carbohydrates: ~37 g
  • Fiber: ~1.5 g
  • Protein: ~3.5 g
  • Cholesterol: ~37 mg
  • Note: These values are approximate and can vary based on the exact ingredients and brands used.

Notes

Banana Ripeness: Use very ripe (even overripe) bananas for maximum moisture and flavor.
Lower Fat Option: You can substitute part of the oil with unsweetened applesauce (try replacing up to half the oil) to reduce fat.
Mix-Ins: Feel free to add extras such as chocolate chips, dried cranberries, or a sprinkle of nuts for added texture.
Mixing Tip: Mix the batter until just combined. Overmixing can lead to a tougher loaf.
Storage: Keep the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices and freeze.
Keyword banana bread, no butter, dairy-free, moist, quick bread, healthy baking, breakfast, snack, easy banana bread