Banana Bread Without Butter

There’s something about the smell of banana bread drifting from the oven—warm, sweet, and toasty—that can turn an ordinary day around.

This version skips the butter completely, yet still delivers a moist, tender crumb and a golden, caramelized top that cracks just slightly as it cools.

It’s a cozy dessert or snack that comes together quickly, perfect for busy weeknights, beginners, or anyone baking on a budget or with limited ingredients.

I first leaned on this butter-free loaf when I was out of groceries before a Sunday visit with friends. Three overripe bananas, a splash of oil, and a few pantry staples later, I’d a warmly spiced, fragrant bread on the table in under an hour.

It’s ideal for last-minute gatherings, afternoon coffee breaks, school lunchboxes, or late-night cravings when you need something comforting, fast.

Ready to bring this banana bread to life?

Why You’ll Love It

• Stays incredibly moist thanks to oil and extra-ripe bananas
• Skips butter entirely, easy to make dairy-free with plant milk
• Uses simple pantry staples you probably already have on hand
• Versatile base: add nuts, chocolate chips, or your favorite mix-ins
• Freezes beautifully for quick breakfasts and snacks anytime

Ingredients

• 3 pieces ripe bananas, mashed — use very spotty bananas for best sweetness
• 120 ml vegetable oil, neutral — choose canola or sunflower for mild flavor
• 150 g granulated sugar — white sugar keeps the crumb light
• 50 g light brown sugar, packed — adds moisture and caramel notes
• 2 pieces large eggs, room temperature — room temp helps batter mix evenly
• 5 ml vanilla extract — real vanilla deepens banana flavor
• 190 g all-purpose flour — standard protein flour prevents toughness
• 5 g baking soda — guarantees a good rise and tender crumb
• 2 g fine salt — sharpens overall flavor and sweetness
• 2 g ground cinnamon, optional — adds gentle warmth and aroma
• 80 ml milk or plant milk, room temperature — dairy or oat/almond both work
• 60 g chopped walnuts, optional — toast lightly for extra flavor and crunch

Step-by-Step Method

Preheat the Oven and Prepare the Pan

Preheat the oven to 350°F (175°C) before you start mixing. Grease a 9×5-inch loaf pan with oil or line it with parchment paper for easy removal. Make sure the rack is in the center of the oven for even baking.

Set the prepared pan aside while you make the batter.

Mash the Bananas Thoroughly

Place the ripe bananas in a large mixing bowl. Use a potato masher or fork to mash them until mostly smooth, leaving just a few small lumps for texture.

Properly mashed bananas distribute sweetness and moisture evenly. Scrape down the sides of the bowl to keep everything together.

Combine the Wet Ingredients

Whisk in the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract with the mashed bananas. Mix until the batter looks smooth and cohesive.

Make sure the eggs are fully incorporated with no streaks. This step builds the base flavor and moisture for the banana bread without using butter.

Mix the Dry Ingredients Separately

In another bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon if using. Break up any lumps of flour or baking soda.

Distributing the leavening and salt evenly here helps the loaf rise properly. Set this dry mixture aside, ready to be added to the wet ingredients.

Start Combining Wet and Dry Mixtures

Add half of the dry mixture to the wet ingredients. Use a spatula to stir gently until just combined.

Avoid vigorous mixing to prevent gluten from developing, which can make the bread tough. Stop as soon as you no longer see big patches of dry flour in the bowl.

Add the Milk and Remaining Dry Mix

Pour in the milk or plant milk and stir until incorporated. Then add the remaining dry mixture.

Fold gently with the spatula until no dry streaks of flour remain. Keep the mixing minimal at this stage. A light hand makes your banana bread will bake up soft and tender.

Fold in Walnuts or Other Mix-Ins

Gently fold in the chopped walnuts if you’re using them. Use broad, sweeping motions with the spatula to distribute them evenly without overworking the batter.

Keep total mix-ins under about 90 grams if adding extras like chocolate chips. This helps maintain a delicate, moist crumb.

Transfer the Batter to the Pan

Pour the finished batter into the prepared loaf pan. Use a spatula to scrape the bowl and smooth the top of the batter.

Make sure the batter sits evenly in the pan for uniform baking. Tap the pan lightly on the counter to release any large air bubbles.

Bake Until Cooked Through

Place the pan on the center rack of the preheated oven. Bake for 50 to 55 minutes, checking at the 50-minute mark.

Insert a toothpick into the center; it should come out clean or with a few moist crumbs. If needed, bake a few minutes longer, watching closely.

Cool Before Slicing and Serving

Remove the loaf pan from the oven and set it on a wire rack. Let the banana bread cool in the pan for 10 minutes to set.

Carefully lift or turn it out onto the rack. Allow it to cool at least 5 more minutes before slicing. Serve warm or at room temperature.

Ingredient Swaps

• Use any neutral oil (canola, sunflower, light olive, or melted coconut oil) in place of vegetable oil, keeping the same amount.
• For dairy-free, choose plant milk (oat, almond, soy) instead of regular milk; for richer flavor, use full-fat dairy or canned coconut milk.
• Swap walnuts with cheaper or regional options like sunflower seeds, peanuts, or leave them out; you can also trade part of the sugar for honey or maple syrup (reducing the milk slightly to keep the batter from getting too wet).

You Must Know

– Scale – For a shorter bake or smaller household, halve all ingredients by weight and use an 8×4-inch pan; begin checking with a toothpick around 32–35 minutes, as a half-batch overbakes easily past the “few moist crumbs” stage.

Serving Tips

• Serve warm slices with a drizzle of honey or maple syrup.
• Pair with vanilla yogurt and fresh berries for a light breakfast.
• Toast leftover slices and spread with peanut butter or almond butter.
• Plate with a scoop of vanilla ice cream and caramel sauce for dessert.
• Cut into cubes and add to a fruit-and-yogurt parfait trifle.

Storage & Make-Ahead

Banana bread keeps well, tightly wrapped, in the fridge for up to 5 days.

Bring slices to room temperature or gently rewarm before serving.

It’s very make-ahead friendly.

Wrap the cooled loaf or individual slices and freeze up to 3 months, then thaw at room temperature or reheat from frozen.

Reheating

Reheat banana bread gently.

Microwave slices 10–15 seconds wrapped in a damp paper towel.

Warm in a 300°F (150°C) oven for 8–10 minutes.

Toast lightly in a covered skillet.

Banana Bread in Pop Culture

Every time I spot banana bread in a movie, show, or meme, it feels like a visual shorthand for comfort you can almost smell.

You know that quick shot: a thick slice on a chipped plate, steam lifting like a sigh. Instantly, you understand the scene—someone’s healing, apologizing, or finally slowing down.

I notice how banana bread pops up in cozy café montages, breakup recoveries, even cooking competitions.

It’s rarely about fancy technique; it’s about hands, crumbs, and shared slices.

When a character wraps a piece in foil or leaves it on a neighbor’s doorstep, I can almost feel the still‑warm loaf through the screen, dense yet tender, like an edible note that simply says, “I’m here.”

Final Thoughts

Give this banana bread without butter a try and see how moist and flavorful it can be all on its own.

Feel free to tweak it with your favorite mix-ins or milk options to make it perfectly yours.

Frequently Asked Questions

Can I Make This Banana Bread Without Eggs as Well as Without Butter?

Yes, you can. I’d swap each egg for 60g mashed banana or 3 tablespoons aquafaba. You’ll pour a lush, velvety batter into the pan and pull out a tender, fragrant loaf that slices beautifully.

How Do I Adjust Baking Time for Mini Loaves or Muffins?

For mini loaves, I’d start checking at 25–30 minutes; for muffins, 18–22. Look for domed tops, deep golden edges, and a toothpick that emerges with only a whisper of moist crumbs.

What’s the Best Way to Prevent the Banana Bread From Sinking in the Middle?

I keep it from sinking by not overmixing, baking fully at 350°F, and using fresh baking soda. I picture a golden, gently domed top—springy to your touch, toothpick emerging with only tender crumbs.

Can I Reduce the Sugar Without Ruining the Texture and Rise?

Yes, you can. I’d comfortably cut total sugar by a third. Your loaf will taste less sweet, slightly less moist, but still rise. I’d lean on extra ripe bananas and a splash more milk for tenderness.

Is This Banana Bread Suitable for People With Common Food Allergies?

It’s not fully allergy‑friendly as written: it contains eggs, wheat, and optional nuts, though it’s dairy‑free. You could swap plant milk, skip walnuts, use gluten‑free flour, and feel the same tender, fragrant crumb.