Looking for a delicious banana bread recipe without butter? You’ve come to the right place! This moist and flavourful banana bread is easy to make, uses simple ingredients, and is perfect for a healthier twist on a classic favourite.
Whether you’re baking for breakfast, a snack, or dessert, this recipe is sure to become a family favourite.
Note: this blog may contain affiliate links that offer me a commission. If you purchase something through these links, I may earn a small commission at no extra cost to you.
Why You’ll Love This Recipe
- Simple Ingredients: You only need pantry staples and ripe bananas.
- Versatile: Add your favourite mix-ins like nuts or dried fruit for a personalized touch.
Why Olive Oil?
Olive oil is a fantastic substitute for butter in baked goods. It provides a rich, moist texture and contains healthy monounsaturated fats that are great for your heart.
Banana Bread Recipe with No Butter
Ingredients
- 3 ripe bananas, mashed
- 1 egg
- 2 teaspoon vanilla extract
- ⅓ cup olive oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ⅓ cup chocolate chips
Directions
1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mash Bananas: In a large mixing bowl, mash the bananas until smooth.
3. Mix Wet Ingredients: Add the egg, vanilla extract, and olive oil to the mashed bananas. Mix well.
4. Add Dry Ingredients: Gradually stir in the baking powder, baking soda, flour, and salt until just combined. Avoid over mixing.
5. Fold in Chocolate Chips: Gently fold in the chocolate chips.
6. Prepare Baking Tin: Grease a loaf tin with olive oil or cooking spray.
7. Bake: Pour the batter into the prepared tin and bake for 35 minutes or until a toothpick inserted into the centre comes out clean.
8. Cool and Serve: Let the banana bread cool in the tin for 10 minutes before transferring it to a wire rack. Slice and enjoy!
Equipment
- Bowls
- Measuring cups and spoons
- Loaf baking tin
- Mixing spoons
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to a week.
- Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.
Tips for Delicious Banana Bread
- Use overripe bananas for the best flavour and sweetness.
- Don’t over mix the batter to ensure a tender crumb.
- Add a sprinkle of cinnamon for extra warmth and flavour.
Substitutions and Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Refined Sugar-Free: Replace chocolate chips with unsweetened cacao nibs or chopped nuts.
- Vegan: Substitute the egg with a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoon water).
Shop This Post
FAQs: Banana Bread
Yes! Simply swap the chocolate chips for sugar-free alternatives or add nuts for crunch.
This banana bread is healthier than traditional recipes, as it’s made with olive oil and naturally sweetened by bananas.
Absolutely! This recipe delivers a moist and tender banana bread thanks to the olive oil and ripe bananas. To keep banana bread super moist, avoid over baking.
More Recipes
Recipe
Banana Bread Recipe with No Butter
Equipment
- Mixing bowls
- Measuring cups and spoons
- Fork
- Spoon
- Muffin load
- Oven
Ingredients
- 3 ripe Bananas mashed
- 1 medium Egg
- 2 teaspoon Vanila extract
- ⅓ cup Olive oil
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 ½ cups Flour
- ½ teaspoon Salt
- ⅓ cup Chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mash Bananas: In a large mixing bowl, mash the bananas until smooth.
- Mix Wet Ingredients: Add the egg, vanilla extract, and olive oil to the mashed bananas. Mix well.
- Add Dry Ingredients: Gradually stir in the baking powder, baking soda, flour, and salt until just combined. Avoid overmixing.
- Fold in Chocolate Chips: Gently fold in the chocolate chips.
- Prepare Baking Tin: Grease a loaf tin with olive oil or cooking spray.
- Bake: Pour the batter into the prepared tin and bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the banana bread cool in the tin for 10 minutes before transferring it to a wire rack. Slice and enjoy!
Comments
No Comments