Moist Banana Bread Without Butter
A deliciously moist and healthy banana bread recipe made without butter. Perfect for a dairy-free alternative while keeping all the rich banana flavor!
Equipment
- Mixing bowls
- Whisk
- Loaf Pan
- Oven
Ingredients
Wet Ingredients
- 3 ripe bananas mashed
- ½ cup vegetable oil or coconut oil
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Optional Add-Ins
- ½ cup chocolate chips or chopped nuts
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, mash the bananas until smooth. Stir in the oil, sugar, vanilla, and eggs.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
- If using add-ins like chocolate chips or nuts, fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For extra moist banana bread, add 1/4 cup of unsweetened applesauce to the batter. Store in an airtight container at room temperature for up to 3 days, or freeze for longer shelf life.