Get ready to bake the most incredibly moist and flavorful loaf you’ve ever tasted with this banana bread recipe no butter. If you’ve ever found yourself with overripe bananas but no butter in the fridge, this recipe is your new best friend. We’re sharing the simple secret to a tender, bakery-quality crumb using a common pantry staple: oil. It’s an easy, one-bowl wonder that comes together in minutes and stays wonderfully fresh for days.
Forget dry, crumbly banana bread. This recipe is engineered for maximum moisture and a rich banana flavor that will have everyone asking for your secret. It’s perfect for breakfast, a midday snack, or a simple dessert.
Why This is the Best No-Butter Banana Bread Recipe
This isn’t just an alternative; for many bakers, using oil is the preferred method for an unbeatable quick bread. Here’s why you’ll fall in love with this recipe:
Unbelievably Moist Crumb: Oil creates a loaf that is exceptionally tender and moist, and it stays that way longer than butter-based versions.
Deep Banana Flavor: With no butter to compete, the sweet, rich flavor of the ripe bananas shines through completely.
Simple Pantry Ingredients: You likely have everything you need right now. No softening butter, no special equipment needed.
One-Bowl Method: We love an easy cleanup! Everything comes together in a single bowl, making this recipe as simple as it is delicious.
The Secret to Moist Banana Bread Without Butter
The magic ingredient here is oil. But why does it work so well? It comes down to simple science. Butter is about 80% fat and 20% water and milk solids. Oil, on the other hand, is 100% fat. When you mix the batter, this pure fat coats the flour proteins more effectively, which inhibits gluten development. Less gluten means a softer, more tender, and ultimately moister final product. This is the key to achieving that perfect crumb in our banana bread recipe no butter.
Ingredients You’ll Need
This recipe relies on simple, accessible ingredients to create a truly spectacular loaf. Here’s your shopping list:
Simple pantry staples are all you need for this delicious banana bread.
Overripe Bananas: You’ll need about 3 large, very ripe bananas. The more brown spots, the better! This is where all the sweetness and moisture comes from.
All-Purpose Flour: The structural backbone of our bread. Be sure to measure it correctly by spooning it into your measuring cup and leveling it off.
* Oil: Any neutral oil works great. Canola oil, vegetable oil, or even a light olive oil are perfect choices.
Sugar: We use a combination of granulated and brown sugar for the perfect balance of sweetness, moisture, and a hint of molasses flavor.
Egg: One large egg helps bind the ingredients together and adds richness.
Vanilla Extract: A teaspoon of pure vanilla extract enhances the warm, sweet flavors of the bread.
Baking Soda: This is our leavening agent, giving the loaf its beautiful lift.
Salt: A pinch of salt is crucial for balancing the sweetness and enhancing all the other flavors.
How to Make Banana Bread with No Butter (Step-by-Step)
Ready to bake? This process couldn’t be simpler. Just follow these easy steps for a perfect loaf.
Preheat and Prep: First, preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
Mash the Bananas: In a large mixing bowl, mash the overripe bananas with a fork until they are mostly smooth, but a few small lumps are okay.
Combine Wet Ingredients: To the mashed bananas, add the oil, granulated sugar, brown sugar, egg, and vanilla extract. Whisk everything together until it’s well combined and smooth.
Add Dry Ingredients:Sprinkle the all-purpose flour, baking soda, and salt directly over the wet ingredients in the bowl. Use a spatula to gently fold the dry ingredients into the wet until just combined. Be careful not to overmix; a few streaks of flour are perfectly fine.
Pour and Bake:Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Cool Completely: Let the banana bread cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely. Slicing it while it’s warm can cause it to fall apart, so patience is key!
Perfectly moist and tender, this banana bread is delicious from every angle.
Tips for a Perfect Loaf Every Time
Follow these simple tips to guarantee a flawless no-butter banana bread loaf every single time.
Use VERY Ripe Bananas
This is the most important tip! Bananas with lots of brown and black spots are significantly sweeter and softer, which contributes both flavor and moisture. Green or yellow bananas won’t give you the same result.
Don’t Overmix the Batter
When you add the dry ingredients, mix only until they are just incorporated. Overmixing develops the gluten in the flour, which can lead to a tough, dense, and rubbery bread instead of a soft and tender one.
Measure Flour Correctly
Avoid scooping flour directly from the bag with your measuring cup. This compacts the flour, and you’ll end up using too much, resulting in a dry loaf. Instead, use a spoon to fluff up the flour in the bag, then spoon it into your measuring cup and level it off with the back of a knife.
Ingredient Substitutions & Variations
This recipe is a fantastic base for customization. Here are some trusted substitutions and fun variations to try.
Butter Substitute Options
While this recipe is designed for oil, other substitutes work well too. Here’s a quick guide:
Substitute
Amount (for 1/2 cup oil)
Result
Melted Coconut Oil
1/2 cup
Adds a very subtle coconut flavor and a wonderfully moist crumb.
Unsweetened Applesauce
1/2 cup
A great option for reducing fat. The loaf will be slightly denser but still very moist. For a version focused on this, try our banana bread with applesauce recipe (coming soon).
Plain Yogurt or Sour Cream
1/2 cup
Creates an incredibly tender, tangy crumb. Full-fat versions work best. Our banana bread with yogurt is a must-try!
Fun Add-Ins
Feel free to fold in about 3/4 cup of your favorite mix-ins along with the dry ingredients.
Chocolate Chips: Semi-sweet or dark chocolate chips are a classic addition.
Nuts: Toasted walnuts or pecans add a lovely crunch. For a dedicated recipe, see our classic banana nut bread.
Spices: A teaspoon of cinnamon or a pinch of nutmeg can add wonderful warmth.
Storing and Freezing Your Banana Bread
One of the best things about this oil-based banana bread is how well it stores.
Room Temperature: Store the completely cooled loaf in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days.
Freezing: For longer storage, wrap the entire loaf (or individual slices) securely in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before enjoying.
FL Recipes
Banana Bread Recipe No Butter (Incredibly Moist & Easy!)
This easy, one-bowl banana bread recipe no butter uses oil to create an unbelievably moist, tender, and flavorful loaf that stays fresh for days. The perfect recipe for using up overripe bananas!
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line with parchment paper.
In a large mixing bowl, mash the overripe bananas. Add the oil, granulated sugar, brown sugar, egg, and vanilla extract. Whisk until well combined.
Sprinkle the all-purpose flour, baking soda, and salt over the wet ingredients. Use a spatula to gently fold until just combined. Do not overmix.
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.
Nutrition
Calories: 225kcalProtein: 3gFat: 10gFiber: 1g
Notes
Tip 1: For the best flavor, use bananas that are heavily speckled with brown or black spots. Tip 2: To prevent a dry loaf, be sure to measure your flour by spooning it into the measuring cup and leveling it, not by scooping directly from the bag. Tip 3: The banana bread is even more flavorful the next day!
Keyword banana bread no butter,banana bread with oil,easy banana bread
Oil is the best substitute for butter in banana bread for an ultra-moist result. You can use an equal amount of neutral oil (like canola or vegetable) in place of melted butter. Other great options include melted coconut oil, unsweetened applesauce, or full-fat plain yogurt.
It depends on your preference! Butter provides a rich, buttery flavor, but oil (which is 100% fat) creates a lighter, more tender, and moister crumb that also stays fresh longer. For maximum moisture, oil is the superior choice.
The key is to use a liquid fat like oil and to use very overripe bananas, which contain more sugar and moisture. Also, be very careful not to overmix your batter once you’ve added the flour, as this can make the bread tough and dry.
Yes, absolutely! Melted coconut oil is an excellent 1-to-1 substitute for vegetable oil in this recipe. It will add a very subtle, pleasant coconut aroma and flavor to the finished loaf.
The most reliable way to check for doneness is to insert a wooden skewer or toothpick into the center of the loaf. It’s done when the skewer comes out clean or with just a few moist crumbs attached. If it comes out with wet batter, it needs more time in the oven.
Ready for More Baking?
Congratulations, you’ve mastered the perfect banana bread recipe no butter! We hope you love its incredible moisture and flavor as much as we do. If you bake this loaf, please leave a comment and rating below—we’d love to hear how it turned out for you! For more delicious inspiration, be sure to follow us on Pinterest.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
