No-Butter Banana Bread with Oil

3 slices of banana bread cut from a banana bread on a wooden cutting board.

Author: Katie

The great thing about this moist banana bread recipe (other than being butter-free) is that it's so easy to make and is the perfect recipe for novice or confident bakers. If this is your first time baking banana bread, please let me know how it went!

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5 from 5 votes

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Prep Time: 10

Cook Time: 1

Total Time: 1 10

Course: Breakfast, Dessert

Cuisine: International

Servings: 10 slices

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

You can find detailed step-by step-photos above the recipe card.

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.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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