Looking for a banana bread recipe with oil instead of butter? This no butter banana bread is the absolute best banana bread recipe out there. I love its soft, moist texture, and that it contains only a few basic ingredients.
If you have a few overripe bananas, reach for them and whip up a loaf! It's so good when served warm with a pat of (plant-based) butter and a mug of my Biscoff coffee.
If you're on the hunt for a banana bread recipe without butter then you've come to the right place! All the ingredients are super accessible, and the banana bread batter can be whipped up in minutes. There's no need for any fancy equipment or baking skills.
Similar to my No Butter Banana Muffins, this easy banana bread stays fresh for ages thanks to the inclusion of oil and mashed bananas. I love the intense and rich banana flavor, and it's such a versatile treat. Enjoy a slice at breakfast or in the afternoon or bring it to a friend's house as a gift.
For other banana-based recipes check out these dreamy Banana Applesauce Muffins or my Banana Milkshake
Try this Vegan Banana Bread Recipe or this Pumpkin Banana Bread as other options for banana bread recipes without butter.
Why make banana bread with oil instead of butter
- Soft, tender crumb: It will give you an even more moist loaf than one made with butter. This is because butter is more solid than oil and gives a slightly denser finish to baked goods.
- Keeps fresh for longer: Banana bread made with oil usually stays fresher.
- Easy to work with: Oil can be much easier to work with than butter. It won't need to come to room temperature.
Butter substitute in banana bread
- Oil: Oils like canola or olive oil maintain the moistness of the banana bread. I don't recommend using olive oil if you don't particularly like the taste of it because it will be prominent slightly.
- Applesauce: Can act as a butter substitute as it maintains the moisture in the bread while reducing the fat content.
- Greek yogurt: Gives your bread a protein boost while providing the necessary fat for a tender crumb.
- Pumpkin puree: Swapping butter for pumpkin puree (as in this Pumpkin Banana Bread) gives your bread a unique flavor.
- Mashed avocado
While all these substitutes have their unique benefits, oil stands out as my favorite due to its versatility, ability to ensure moistness and improved shelf life for bread.
Ingredients & substitution notes
- All-purpose flour: This is typically what I would make my banana bread with. You can also mix whole wheat flour in with the white flour if you want. Try experimenting with a good gluten-free flour blend for a gluten-free version.
- Brown sugar: Gives the banana bread a softness and caramel sweetness. You could also use plain white sugar.
- Salt: Adding salt brings out the flavors in the banana bread and balances the banana mixture.
- Baking soda: Ensure its fresh and active to ensure proper leavening.
- Baking powder: It works in combination with baking soda to make the texture of this easy banana bread light and fluffy. Check the expiration date.
- Eggs: I recommend organic free-range.
- Oil: Go for a neutral-tasting oil like coconut oil, vegetable oil, canola oil, or light olive oil work well. Avocado oil is another delicious option. Steer clear of very grassy, bitter tasting oils like some of the extra virgin olive oils.
- Vanilla extract: Use pure vanilla extract for the best taste.
- Banana: Ripe, mashed bananas are the star of the banana bread. They provide natural sweetness, moisture, and flavor. The riper the bananas, the sweeter the bread will be. Aim to get all the lumps out and mash them well.
See recipe card for quantities.
How to make banana bread with oil
STEP 1: Preheat your oven to 350F (180C). Prepare a greased loaf pan (9x5) or line it with parchment paper. In a large bowl, combine the dry ingredients: flour, brown sugar, salt, baking powder, and baking soda.
STEP 2: In a separate bowl, beat the eggs until frothy.
STEP 3: Mix the other wet ingredients (mashed banana, oil, and vanilla) until combined.
STEP 4: Add the wet ingredient mix to the dry ingredients. Mix everything until just combined - be careful not to overmix the batter.
STEP 5: Fold in add-ins at this point if you have them (I love chocolate chips). Smooth the surface with a spatula.
STEP 6: Pour the batter into the prepared tin and bake it for 60-70 minutes. At the 60-minute mark, check with a toothpick to see if the loaf is baked through. Remove it from the oven, cool it, and pop it out of the tin onto a wire rack to cool completely.
Top tips
- Choose oil wisely: You want a neutral-tasting oil that won't overpower the banana flavor. My favorite one is sunflower oil.
- Ripe bananas: These are key to a smooth batter with lots of rich flavor. The banana skin should be darkening and spotty.
- Freeze extra bananas: If you still have too many ripe bananas, freeze the rest for your next loaf!
- Bake in the middle: Position your no butter banana bread in the center of the oven for even baking.
- Check doneness: While it might appear done from the outside, it's best to insert a toothpick to check doneness.
- Protect the top of the loaf: If, towards the end of its baking time, the banana bread is turning too dark, cover it loosely with a piece of aluminum foil.
- Don't overmix: It will likely become dense and heavy if the mixture is overmixed.
- Measure the flour accurately: Take the time to measure your flour accurately in the measuring cup. It should be loosely packed in, and be sure to level off the surface.
- Prepare the pan well: If you do not use baking paper, be sure to grease your pan very well, or the bread will stick to it. Use a good coating of cooking spray or melted plant-based butter or oil with a light dusting of flour.
Variations
- Gluten-Free: Experiment with different gluten-free flour blends.
- Vegan: Try my Vegan 5-Ingredient Banana Bread instead.
- Low-oil: Mix the oil with applesauce - try a 1:1 ratio.
Optional add-ins
- Chocolate chips: I love adding dark chocolate chips to mine, but you could also use white or milk chocolate. Buy chips or chop up a bar.
- Nuts: Toasted walnuts or pecan nuts are an easy add-in.
- Spice: Add half a teaspoon of cinnamon, some nutmeg, or a sprinkle of ground ginger. Try adding a little turmeric for a golden loaf!
- Make a glaze: To turn this into a tea-time treat, make a cinnamon glaze with sieved icing sugar, a little water, and a sprinkle of cinnamon. Pour over the loaf only once it has cooled down.
- Nut butter: Stir in a swirl of your favorite nut butter. Peanut butter banana loaf, for example or try my Homemade Almond Butter.
- Chia seeds: Add in a tablespoon of healthy flax or chia seeds.
Pairing
These are my favorite dishes to serve with this banana bread:
Storage
- To store: The loaf can be kept at room temperature for up to 2 days in an airtight container. It will keep longer in the fridge - up to 5 days.
- To freeze: You can freeze your banana bread loaf if you want to for up to 2 months. Pop it into a freezer bag or freezer-friendly container.
FAQ
Absolutely, but stick to a light olive oil that doesn't have a strong taste.
You can add some buttermilk to the measuring cup with the oil.
Yes, you can spoon the batter into greased muffin trays.
Related
Looking for other recipes like this? Try these:
📖 Recipe
No-Butter Banana Bread with Oil
Equipment
- 2 mixing bowls
- 1 electric beater, stand mixer or whisk
- 1 loaf pan (8x4 inch/ 20x10 cm)
- 1 spatula
Ingredients
Dry Ingredients
- ⅔ cup (146.67 g) soft brown sugar
- 1 ¾ cup (225 g) white all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Wet Ingredients
- 2 eggs
- ⅓ cup (60 g) neutral tasting oil (coconut, vegetable, light olive oil)
- 1 teaspoon vanilla extract
- 1 ½ cups (280 g) mashed banana
Optional Add-Ins
- ⅓ cup (50 g) chocolate chips or walnuts
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
- In a large bowl, combine all the dry ingredients.1 ¾ cup white all-purpose flour, ⅔ cup soft brown sugar, ½ teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder
- In a separate bowl, beat the eggs until frothy. Then add all the other wet ingredients and mix until well combined.2 eggs, ⅓ cup neutral tasting oil, 1 teaspoon vanilla extract, 1 ½ cups mashed banana
- Add the wet ingredients to the dry mixture, stirring just until the flour is just incorporated. Don't overmix.
- Fold in chocolate chips or other add-ins (optional) and pour the batter into the prepared loaf pan, smoothing the top with a spatula.⅓ cup chocolate chips or walnuts
- Bake for 60-70 minutes. Check and insert a a toothpick into the center of the loaf at the 60 minute mark. If it comes out clean, remove from the oven. If the top of the bread is browning too quickly, you can cover it loosely with aluminum foil.
- Let the bread cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
Video
Notes
- Choose oil wisely: You want a neutral-tasting oil that won't overpower the banana flavor.
- Ripe bananas: These are key to a smooth batter with lots of rich flavor. The banana skin should be darkening and spotty.
- Measure out banana: Make sure to use exactly 1,5 cups.
- Measure the flour accurately: Take the time to measure your flour accurately in the measuring cup. It should be loosely packed in, and be sure to level off the surface.
- Bake in the middle: Position your no butter banana bread in the center of the oven for even baking.
- Check doneness: While it might appear done from the outside, it's best to insert a toothpick to check doneness.
- Protect the top of the loaf: If, towards the end of its baking time, the banana bread is turning too dark, cover it loosely with a piece of aluminum foil.
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