No Butter Banana Bread

5 from 1 vote
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Picture this: a slice of no butter banana bread that’s moist, tender, and bursting with banana flavor in every bite. The texture is delightfully soft, with a slight crumb that melts in your mouth, while the sweetness of ripe bananas shines through. It’s like a warm hug in dessert form – comforting, satisfying, and utterly irresistible!

Only have 1 or 2 bananas on hand? Try this Small Batch Banana Muffins instead.

Hi, hi! Today, I’ve got a delicious recipe to share with you: No Butter Banana Bread. Yep, you heard me right – no butter required!

Instead, we’ll be using oil as a replacement to give this banana bread its irresistible moistness and flavor. Trust me, you’re going to love it.


Why Go Butter-Free?

Now, you might be wondering, “Why skip the butter?”. Here are a few reasons why making banana bread without butter is totally worth it:

  1. Convenience: Sometimes you’re craving banana bread but realize you’re out of butter. No worries! With this recipe, you can still whip up a batch using pantry staples like oil.
  2. Different Texture: Using oil instead of butter can result in a slightly different texture – think moist and tender, with a subtle richness that’s just as satisfying.
  3. Preference: Maybe you’re just not a fan of butter or want to switch things up in the kitchen. No judgment here! This recipe gives you the freedom to customize your banana bread to suit your taste.
a stack of three slices of banana bread

The Best Bananas When Making Banana Bread

So, when it comes to baking, let me clue you in on a little secret: those bananas you’ve been ignoring because they’re all spotty and overripe? Yeah, those are actually the best ones for baking!

I know, right? They might not look Instagram-worthy, but trust me, their sweetness and softness are exactly what you need to make your banana bread or muffins out-of-this-world delicious.

So next time you spot those speckles, don’t toss ’em—turn them into something amazing in the kitchen instead! 🍌🍰

spotty and overripe bananas  with one banana peeled to show the inside

The Right Pan to use for Banana Bread

  • Use 9 by 5-inch loaf pan made of a light-colored METAL. Opting for a darker hue might increase the likelihood of the edges getting overbaked.
  • While an 8 ½ by 4 ½-inch loaf pan may appear nearly identical, the 15% variance in volume capacity significantly affects the final loaf. Opting for the smaller pan size may result in your loaf overflowing the edges and remaining underbaked in the center.
  • If using a smaller pan because that is all you have, be sure to fill it only up to 3/4 full to avoid overflow. You can use the extra batter to make muffins.
  • Glass and ceramic loaf pans require a MUCH longer baking time, potentially extending to 15 to 20 minutes more.
a slice of moist banana bread on a white surface

Ingredients & Substitutions

Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.)

The listed ingredients below yield 1 9×5 loaf that makes around 8-10 servings, depending on how thick are your slices.

IMPORTANT NOTE: The loaf pan size for this recipe is 9×5 inches (1.25 pound capacity) and not 8×4 inches.

If you are using a smaller loaf pan size, remember to fill only up to 3/4 full (you will have extra batter) and check 5-10 minutes earlier than the suggested baking time.

REFRIGERATED:

  • sour cream. Preferably 14% milk fat. Measure 28g (2 tablespoons) and ensure it is at room temperature. Leave the sour cream out at room temperature for 1 to 2 hours prior to using them.

PANTRY:

  • all-purpose flour. Also called plain flour. You’ll need 210g or 1⅔ cup.
  • baking soda. Helps make our bread rise and have a light and fluffy texture. You’ll need 1 teaspoon.
  • cinnamon. ¼ teaspoon of ground cinnamon for additional flavor to our banana bread.
  • salt. ½ teaspoon of fine sea salt. Substitute with fine table salt in the same amount.
  • sugar. You need 230g (1 cup + 2 tablespoons).
  • oil. 100g (½ cup) neutral flavored oil. Examples are canola, avocado oil, grapeseed oil.
  • vanilla extract. 1 teaspoon of pure vanilla extract
  • walnuts. Nuts add crunch and texture to this soft bread, but totally optional. You need 75 grams (about ⅔ cup) of chopped toasted walnuts. Pecan is a great alternative.

PRODUCE:

  • bananas. 340g (weight is without banana peel) or about 1½ cup of very ripe bananas, peeled and mashed.

Recommended Tools

Here are a few handy tools I used to make this no butter banana bread. As an Amazon Associate, I may earn from qualifying purchases without a cost to you.

  • 9×5 (1.25 pound) loaf pan – Loaf pans come in different sizes so ensure you have the correct pan size. If your loaf pan is smaller (e.g. 8×4), always remember to only fill up to 3/4 full so the batter won’t overflow. Also check if your loaf cake is done 5 to 10 minutes earlier than the suggested baking time.
  • oven thermometer – Love the extra large size, makes it easier to read the temperature while it’s inside my oven.

How To Make Step-By-Step

In the step-by-step photos below, I was using a stand mixer but an electric hand mixer would definitely work as well.

9x5 loaf pan lined with parchment paper with overhang and clips on the side

STEP 1. Position an oven rack in the middle of the oven and preheat oven (convention oven, no fan) 325°F / 163°C.

Measure your ingredients and ensure that your eggs and sour cream are at room temperature.

Generously line a 9×5 inch loaf pan with parchment paper. When lining it with parchment paper, I like to leave an overhang on both sides so I can easily lift the cake later from the pan.

sifting flour, baking soda, salt, and cinnamon over a white bowl

STEP 2.  Sift together the flour, baking soda, ground cinnamon, and salt in a bowl. Set aside.

sugar and eggs in a mixing bowl

STEP 3. In a bowl of a stand mixer fitted with whip attachment, beat together the sugar and eggs on medium-low speed, about 3 minutes. 

banana bread batter in a mixing bowl with paddle attachment

STEP 4.  Switch to low speed, then slowly drizzle in the oil. Next, add the mashed bananas, sour cream, and vanilla. Continue to mix on low speed until just combined.

flour and nuts added to the banana bread batter

STEP 5. Remove the bowl from the stand mixer and manually fold in the nuts and the flour mixture, using a rubber spatula. Stop when no flour streaks should be visible.

Be sure not to overmix the banana bread batter!

banana bread batter in a 9x5 loaf pan ready for baking

STEP 6.  Pour the batter into the prepared loaf pan and bake for 60 minutes. The loaves are done when they are golden brown on top and the cake will spring back when you press it.

PRO TIP: The best and easiest way to ensure your bread is perfectly cooked through but not overdone is to use an instant-read thermometer.

Banana bread is done when your food thermometer inserted into the center registers an internal temperature of 200 to 205°F.


Tips on How To Prevent Your Banana Bread From Collapsing

Ever pulled your perfectly risen loaf out of the oven, only to watch it deflate like a sad soufflé?

The most common reason banana breads collapse is underbaking.

Make sure your oven is really preheated at 325F. It may say that it is already preheated to your set temperature, but when you actually use an oven thermometer, the internal temp inside is still below your desired temp.

If you would look at the photo I took while testing this recipe, my oven says it’s ready (preheated to 325F) but the oven thermometer I placed inside is only at 300F. I had to wait a few more minutes before my thermometer actually reached 325F.

a white oven showing mismatched temperatures between the oven and an oven thermometer
My oven says it’s ready (preheated to 325F) but the oven thermometer I placed inside is only at 300F.

Wait at least extra 10-15 minutes after your oven said that preheat is complete. Or, the best solution, is to use an oven thermometer and place your pan in the oven when your oven thermometer actually registers at 325F.


How To Store

Cover and store cooled banana bread at room temperature for 2-3 days. This no butter banana bread actually tastes better the next day! The flavors intensify as the bread sits.

a stack of banana bread slices

How to Freeze Banana Bread

For freezing, tightly wrap the fully cooled loaf or sliced portions in plastic wrap before placing them in a ziptop bag. Freeze for up to three months.

When ready to use, thaw in the refrigerator overnight or at room temperature. To freshen up a whole loaf, you can also pop it into a 325°F oven for approximately 10 minutes.


❤️ Tried this recipe and loved it? If you made this recipe or any other recipe on this site, I would love to know! ❤️

Rate the recipe and leave a comment below. Or tag @thebakeologie on Instagram and hashtag it #bakeologie !

No Butter Banana Bread

5 from 1 vote
Moist, tender, and bursting with banana flavor in every bite. The texture is soft, with a slight crumb that melts in your mouth, while the sweetness of ripe bananas shines through. It’s like a warm hug in dessert form – comforting, satisfying, and utterly irresistible! This banana bread recipe uses sour cream, but NO milk and NO butter.
On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. 
Step-by-step photos: My recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/no-butter-banana-bread/
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Ingredients

  • 210g (1⅔ cup) all-purpose flour/ plain flour
  • 1 tsp baking soda
  • ¼ tsp ground cinnamon
  • ½ tsp fine sea salt you can use table salt as well
  • 230g (1 cup + 2 tbsps) granulated white sugar
  • 100g (2 large) eggs weight is without shell
  • 100g (½ cup) canola or any other neutral-flavored oil ex. grapessed oil, avocado oil, vegetable oil
  • 340g (about 1½ cups) very ripe to overripe bananas peeled and mashed
  • 2 tbsps sour cream at room temperature
  • 1 tsp vanilla extract
  • 75g (⅔ cups) chopped walnuts or pecans optional

Instructions 

  • PREP. Position an oven rack in the middle of the oven and preheat oven (convention oven, no fan) 325°F / 163°C.
    Measure your ingredients and ensure that your eggs and sour cream are at room temperature.
    Generously line a 9×5 inch loaf pan with parchment paper. When lining it with parchment paper, I like to leave an overhang on both sides so I can easily lift the cake later from the pan.
  • Sift together the flour, baking soda, ground cinnamon, and salt in a bowl. Set aside.
    210g (1⅔ cup) all-purpose flour/ plain flour
    1 tsp baking soda
    ¼ tsp ground cinnamon
    ½ tsp fine sea salt
  • In a bowl of a stand mixer fitted with paddle attachment (You can also use an electric hand mixer), beat together the sugar and eggs on medium-low speed, about 3 minutes. 
    230g (1 cup + 2 tbsps) granulated white sugar
    100g (2 large) eggs
  •  Switch to low speed, then slowly drizzle in the oil. Next, add the mashed bananas, sour cream, and vanilla. Continue to mix on low speed until just combined.
    100g (½ cup) canola or any other neutral-flavored oil
    340g (about 1½ cups) very ripe to overripe bananas
    2 tbsps sour cream
    1 tsp vanilla extract
  • Remove the bowl from the stand mixer and manually fold in the nuts and the flour mixture, using a rubber spatula. Stop when no flour streaks should be visible.
    Be sure not to overmix the banana bread batter!
    75g (⅔ cups) chopped walnuts or pecans
  • Pour the batter into the prepared loaf pan and bake for 60-65 minutes.
    The loaves are done when they are golden brown on top and the cake will spring back when you press it.
    PRO TIP: The best and easiest way to ensure your bread is perfectly cooked through but not overdone is to use an instant-read thermometer.
    Banana bread is done when your food thermometer inserted into the center registers an internal temperature of 200 to 205°F.

Notes

Storage. Cover and store cooled banana bread at room temperature for 2-3 days. This no butter banana bread actually tastes better the next day! The flavors intensify as the bread sits.
Tried this recipe?Mention @theBakeologie or tag #Bakeologie!

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