How to Make Super Moist Banana Bread Without Butter

With loads of banana flavor and an amazingly light, yet slightly chewy texture, this easy, no-butter, spiced banana bread is super moist, fluffy and oh so delicious!

There is nothing like looking forward to biting into a slice of Banana Bread after a long day. Perfect for road trips, picnics and ball games, this loaded banana bread is great for folks who have no time to make breakfast in the morning. Mix-ins like shredded carrots, coconut, semi-sweet chocolate and walnuts gives this bread an amazingly light, yet slightly chewy texture.

Why this easy recipe works with no butter

This delicious banana bread recipe works without butter because ingredients like nutmeg, cinnamon, cardamom, carrots and coconut add layers of complimentary flavors. Also, oil has the additional benefit of containing less water than butter, resulting in a more moist, fluffy and ultimately tastier bake. The grated carrots and shredded coconut adds another layer of flavor and texture.

Ingredients for No Butter Banana Bread

The best things about this no butter banana bread recipe is that all the ingredients are easily available from the grocery stores. Just remember to let the bananas sit around for a few days so they get nice and brown!

• Overripe bananas. The best bananas for banana bread have brown spots and an intense banana smell and flavor. You will need about 2-3 large, brown bananas.
• All-purpose flour. This forms the base of the dough. Avoid using flour with a very high protein content as it will make a very dense bread. For healthy-ish versions, whole wheat flour, almond flour and oat flour, can also be used - just remember that the texture of the bread will be less spongy and airy.
• Baking powder and baking soda. Unlike regular breads that use yeast, quick breads like banana bread use chemical leaveners to rise.
• Canola oil. A neutral oil like canola or vegetable oil is best as it will not add any additional flavors to compete with the banana flavor. You can also use olive oil or avocado oil.
• White granulated sugar. I use white sugar because it adds only sweetness with no additional flavors. However, light, or dark brown sugar can also be used and adds some delicious caramel flavor. If the bananas are not overripe and not very sweet. additional sugar may be needed to compensate for the lack of natural sweetness.
• Salt. I use a very small amount of table salt to enhance the flavors in the bread.
• Eggs. For optimal results use eggs at room temperature as they blend and rise more easily.
• Ground cardamom, cinnamon, and nutmeg. Warm spices add more dimension to the flavor of the ripe bananas. Other spices like allspice, cloves and ginger also work.
• Vanilla extract. Vanilla enhances the flavors and adds sweetness to all the flavors in the bread. If you don't have vanilla, use some instant coffee, honey, almond extract, or maple syrup.
• Walnuts, semi-sweet chocolate chips, shredded coconut, and grated carrots. In addition to flavor, this combination adds a touch of nuttiness and chewiness to the bread.

What if I want to change the mix-ins?

You can absolutely change the mix-ins - just make sure that you do not add more than a total of 3 cups of to the batter in this no-butter banana bread recipe. Note the tips below when deciding on substitutes:

• Dried fruits and nuts are the best mix-ins for banana bread. Tried and tested options include raisins, dehydrated fruits, poppy seeds, shredded coconut, walnuts, and hazelnuts. All larger add-ons like walnuts should be chopped into smaller pieces. Fresh fruit, e.g., chopped apple and pineapple should be used with caution and in moderation as additional liquid released by the fruit could disrupt the dry to wet ingredient ration resulting in a dense, rubbery loaf.
• Don't forget to mix the dry add-ons to the dry ingredients first, to ensure that they get coated with flour before combining with the wet ingredients. This way, the fruits and nuts will not automatically sink to the bottom while baking.

What if I have too many overripe banana?

No worries! Overripe bananas freeze beautifully and can be used later for baking.

• To freeze, simply peel the bananas and store the whole bananas in the freezer in a freezer-safe airtight container.
• You can also freeze a bunch of bananas, single, peeled bananas and banana slices. I use freezer bags because they take up very little space and are so easy to use.

Remember to note the date somewhere on the container as frozen bananas last for about 3 months before they start losing their texture. When you are ready to make banana bread with your frozen bananas, just check out our recipe for Banana Bread with Frozen Bananas.

How to make a Banana Bread without Butter

Preheat the oven and prepare the loaf pan

• Preheat oven to 350°F. Place the oven rack in the middle position.
• Brush the loaf pan with oil or use a cooking spray. Line the bottom of the loaf pan, with a long piece of parchment paper so that there is a 2-3 inch overhang on two sides of the pan. Brush the top of the parchment paper in the greased loaf pan, with oil.

Mix the dry ingredients

• Pour the flour, sugar, baking powder, baking soda, salt, cinnamon, cardamom powder, nutmeg powder, walnuts and chocolate chips into a large bowl. Mix thoroughly with a whisk. Make sure that the walnuts and chocolate chips are completely covered/dusted with flour so that they don't sink to the bottom of the batter. Set aside.

Mix the wet ingredients

• Mix the eggs, oil, mashed bananas, vanilla extract, grated carrots, and shredded coconut into a bowl. Mix the banana mixture thoroughly.

Mix the wet and dry ingredients together,

• Using a spatula, fold in about a third of the dry ingredients into the wet ingredients until there is no visible flour. Repeat by folding in the remaining dry ingredients into the wet ingredients in two stages. The final batter will be thick and chunky. Do not overmix as this will cause the loaf to be dense and rubbery.

Bake

• Scrape the batter into the prepared loaf pan. Lightly bang the loaf pan 2-3 times to remove any air bubbles trapped in the batter.
• Bake the loaf in the middle rack of the preheated oven for about 65-75 minutes. The bread is done when an inserted toothpick or cake tester comes out clean. The top of the banana bread should have a brown, caramelized crust.
• Place the baked loaf on a wire rack to cool. Once the loaf pan is cool enough to touch (about 5-10 minutes), remove the parchment.
• Serve warm, at room temperature or cold from the refrigerator.

Tips to Make the Best Banana Bread with Oil

• Adjust the sweetness if the bananas are not overripe. If the bananas are not very ripe, you may need to add more sugar.
• Use a scale. It is best to weigh your ingredients when baking. The secret to successful baking is all about having the right ratio of ingredients. If you don't have a scale, remember to first fluff out items like flour, scoop it into the measuring cup and remove the excess by slicing across the top with a knife. Do not pack the flour into the scoop.
• Mash the bananas with a fork. Use a fork not a blender or food processor. The mashed bananas should not be liquified. Tiny lumps of banana are ok.
• Grease the baking pan and the parchment. Baked banana bread sticks tightly to the loaf pan and can lose large chunks when removed from the pan. To avoid this, grease the baking tin with oil. Then grease the top of the parchment after you place it on the loaf pan.
• To intensify the banana flavor microwave or bake the bananas. If you prefer a much stronger banana flavor, microwave or bake the bananas. I do not add the brown liquid that is released from the cooked bananas as it adds too much liquid to the loaf. If you want to add the liquid, reduce it first on a stovetop. Aim to add no more than ⅓ cup of liquid.
• Mix the wet and dry ingredients separately. Overmixing the batter can result in a dense, gummy loaf. To avoid this, whisk the wet and dry ingredients separately so that they are fully combined before folding them together to form the batter.
• Don't overmix the batter. When ready to mix the batter, pour in the wet ingredients into the dry ingredients a little at a time. The total mixing time should be about 10 seconds or just enough so that the dry ingredients are moistened. This will result in a fluffy and tender banana bread.
• Make a 'hammock' with the parchment. Allow a few inches of parchment to hang over the sides of the pan like a "hammock" so that you can lift out the loaf with it.
• Wiggle the parchment before removing the loaf from the pan. The bread will easily come free from the pan if you wiggle the parchment to loosen it. I have never needed a knife to loosen the sides.

Storage

Room Temperature: To store on a counter, first cool the bread completely. Put a paper towel on the top and bottom of the bread and place it into an airtight container. Freshly baked Banana Bread will stay fresh for about four days at room temperature.

Freezing: To freeze, wrap the cooled Banana Bread in plastic wrap then store in a freezer bag, freezer-safe container, or wrap in several layers of aluminum foil to prevent freezer burn. Make sure to write the date on top. Frozen banana bread will last for about 4 months.

To thaw: A typical banana bread loaf thaws in about 4 hours on the counter. To thaw banana bread faster - unwrap any coverings and bake for about 30 minutes on a baking sheet, in a pre-heated 350°F oven.

Serving Extra Moist, No Butter Banana Bread

Banana bread is best served warm as the heat intensifies the flavors. However, it can also be served cold and at temperature. Banana Bread travels particularly well so it's a great option for picnics, snacks after a ball game and a take along dessert when going camping. It tastes even better the next day as the flavors get a chance to intensify. I love making it for breakfast and having it in the morning with a cup of Homemade Cappuccino.

You can also dress it up as a fancy dessert with whipped cream and berries and serve it for afternoon tea. For those who love dessert sundaes this recipe is particularly tasty when layered with coffee flavored ice cream and Strawberry Sauce.

Nutrition

A single serving of this Super Moist Banana Bread without Butter has about 457 calories, 24g of fat and 55.2g of carbohydrates. 

Without the mix-ins, each serving of this Super Moist Banana Bread without Butter has about 276 calories, 12.2g of fat and 39.1g of carbohydrates. 

This recipe yields approximately ten servings. The nutrition guidance is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Variations

There are many variations of this No Butter Banana Bread recipe

• Banana Cranberry Walnut Bread: Use ¾ cup of cranberries and 1 cup of walnuts instead of the mix-ins for this recipe. Add both to the dry mixture and coat the cranberries and walnuts thoroughly with the flour to make sure they don't sink to the bottom of the batter.
• Healthy-ish Banana Bread: Substitute the all-purpose flour with whole wheat flour and omit the mix-ins.
• Peanut Butter Banana Bread: Instead of 1 ½-2 cups of mashed bananas, use 1-1 ¼ cups of bananas and a ½ cup of peanut butter.
• Banana Bread Muffins: Simply bake the bread in greased muffin tins or muffin liners in a pre-heated 350°F oven for about 20-30 minutes. The muffins are done when a toothpick inserted into the center comes out clean.

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