Description
This moist and flavorful banana bread recipe without butter is perfect for those looking for a healthier or dairy-free option. Made with ripe bananas, oil, and simple pantry ingredients, this bread is soft, tender, and irresistibly delicious. Whether you enjoy it for breakfast or as a snack, it’s easy to make and guaranteed to please everyone.
Ingredients
Scale
- 3–4 overripe bananas (mashed)
- ½ cup vegetable oil (or coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional, for added warmth)
- ¾ cup granulated sugar (or reduce to ½ cup for less sweetness)
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add oil, eggs, and vanilla extract to the mashed bananas. Whisk until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined—don’t overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack.
Notes
- For added texture, fold in ½ cup of nuts, chocolate chips, or dried fruits before baking.
- Store at room temperature for up to 3 days, or freeze slices for up to 3 months.
- To make it vegan, replace the eggs with a flaxseed or chia seed mixture (1 tablespoon seeds + 3 tablespoons water per egg).
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Cuisine: American