Banana Bread Without Butter
Equipment
- 2 Mixing bowls
- 1 9x5-inch loaf pan
- 1 Whisk
- 1 Spatula
- 1 Potato masher or fork
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Wire rack
Ingredients
- 3 piece ripe bananas mashed
- 120 milliliter vegetable oil neutral
- 150 gram granulated sugar
- 50 gram light brown sugar packed
- 2 piece large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking soda
- 2 gram fine salt
- 2 gram ground cinnamon optional
- 80 milliliter milk or plant milk room temperature
- 60 gram chopped walnuts optional
Instructions
- Preheat the oven to 350°F (175°C) and grease or line the loaf pan with parchment paper.
- In a large mixing bowl mash the ripe bananas until mostly smooth.
- Whisk in the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon.
- Add half of the dry mixture to the wet ingredients and stir gently with a spatula until just combined.
- Stir in the milk until incorporated, then add the remaining dry mixture and fold until no dry streaks remain.
- Gently fold in the chopped walnuts if using, without overmixing the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and let the banana bread cool in the pan for 10 minutes.
- Transfer the loaf to a wire rack and let it cool for at least 5 more minutes before slicing and serving.
Notes
For best results use very ripe bananas with lots of brown spots for maximum sweetness and moisture, avoid overmixing once the flour is added to prevent a dense loaf, and check doneness a few minutes early since ovens vary. You can swap vegetable oil for melted coconut oil or another neutral oil, use plant milk for a fully dairy-free version, and fold in extras like chocolate chips or seeds without exceeding about 90 grams of mix-ins to keep the crumb tender. Store leftover banana bread tightly wrapped at room temperature for up to three days, or slice and freeze individually for quick snacks you can reheat in a toaster or microwave.
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