Banana bread is a global classic, but this version skips the butter without losing its tender crumb. Inspired by the naturally moist texture of banana-based treats in Southeast Asia, this loaf is rich yet light, thanks to oil’s subtle touch.
A chef’s trick? Swapping butter for oil creates a delicate crumb, much like olive oil cakes in Mediterranean kitchens. The result is a loaf that stays moist longer—perfect for breakfast, snacking, or an impromptu dessert.
Baking is all about balance, and this recipe proves that simple swaps can elevate a dish. Whether you’re looking for a dairy-free option or just a softer bite, this banana bread delivers.
What’s So Great About This Dish?
- Moist, Not Greasy – Like a well-made Italian olive oil cake, this bread stays tender without feeling heavy.
- Better for You – Skipping butter means less saturated fat, making it a heart-friendly treat.
- Incredibly Versatile – Enjoy it plain, toasted, or topped with Greek yogurt and a drizzle of honey.
- One-Bowl Wonder – Fewer dishes mean more time to savor the results (or make another batch!).
- Ripe Bananas = Maximum Flavor – The natural sweetness deepens with age, eliminating the need for excess sugar.
Banana Bread Recipe No Butter
This banana bread is moist, tender, and packed with natural sweetness—without any butter. Made with oil, eggs, milk, and ripe bananas, it bakes into a perfectly soft loaf with a hint of vanilla. Optional walnuts add a delicious crunch, making this a simple yet irresistible treat.
Equipment
- Mixing bowl
- Whisk or hand mixer
- Measuring cups and spoons
- Loaf pan
- Oven
- Spatula
Ingredients
- ¼ cup walnuts (optional)
- 3 ripe bananas mashed
- 1¾ cup flour
- 1½ cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- ¼ cup milk
- ½ cup vegetable oil
Instructions
- In a mixing bowl, combine oil, eggs, sugar, milk, vanilla, and mashed bananas until well blended.
- Add baking soda and flour, then mix for 2–3 minutes until fully incorporated.
- If using walnuts, gently fold them in.
- Pour the batter into a greased loaf pan and bake in a preheated 325°F oven for 1 hour and 20 minutes.
- Until a toothpick inserted in the center comes out clean keep it in the oven.
- Serve and enjoy.
Notes
- Overripe bananas with brown spots add natural sweetness and moisture to the bread.
- A pinch of cinnamon or nutmeg can enhance the banana flavor beautifully.
- For a healthier twist, substitute half of the all-purpose flour with whole wheat flour.
| Nutrition | Value |
| Calories | 285.8 kcal |
| Carbohydrates | 46g |
| Fibre | 1.3g |
| Fat | 10.3g |
| Protein | 3.4g |
| Cholesterol | 31.7g |
Variations To Help You Customise This Dish!
- Chocolate Chip Banana Bread – Stir in ½ cup of chocolate chips for a sweet twist.
- Nutty Banana Bread – Swap walnuts for pecans, almonds, or hazelnuts for a different crunch.
- Healthy Banana Bread – Use whole wheat flour, reduce the sugar, and swap milk for Greek yogurt.
- Spiced Banana Bread – Add 1 teaspoon of cinnamon, a pinch of nutmeg, or even ginger for warmth.
- Vegan Banana Bread – Replace eggs with flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) and use plant-based milk.
