Jennifer has worked in the restaurant industry for over 10 years. At home, she enjoys cooking up tasty meals and treats.
This banana bread recipe is so rich, flavourful and easy to make from scratch. It's made with oil instead of butter but tastes just as moist and delicious as the traditional recipe. If you want to make banana bread but don't have any butter, this recipe is the perfect solution. It's also a great recipe for using up overripe bananas. It's made with brown sugar instead of white sugar and half whole wheat flour, so it's a little healthier than traditional recipe.
This no-butter banana bread is the ideal healthy snack, breakfast, or dessert. Add some walnuts for protein or chocolate chips to make it a little sweeter.
What Can I Substitute for Butter in Banana Bread?
Oil is the best substitute for butter in banana bread. This recipe calls for canola oil, but any cooking oil, such as olive oil, vegetable oil, sunflower oil, or coconut oil, can be used. Avocado, Greek yogurt, peanut butter, and applesauce are some other good alternatives to butter. Any of these alternatives will work well with banana bread, but they may add a slightly different flavour or texture.
If butter, oil, or any of the other alternatives are not an option, you can substitute an extra overripe banana. The resulting bread will probably be a little heavier than expected, but it will be just as moist and delicious as if it had been baked with butter or oil.
How to Make It Vegan
Because this banana bread recipe already contains no butter, it is easy to convert to a vegan recipe. All you have to do is substitute an extra banana for the egg. The extra banana will help to bind everything together, eliminating the need for the egg. The bread also comes out extra moist and with more banana flavour, which is actually quite tasty. If you don't have an extra banana, you can substitute applesauce, dairy-free yogurt, avocado, or ground flaxseed mixed with water for the egg.
|Prep time||Cook time||Ready in||Yields|
1 hour 10 min
Read More From Delishably
- 1 large egg
- 3 large bananas
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 cup brown sugar
- 1/2 tablespoon baking powder
- 1/2 tablespoon baking soda
- 1/2 teaspoon salt
- Preheat the oven to 350°F and lightly grease a 9x5 inch or 8x4 inch loaf pan.
- In a medium bowl, mash the bananas with a fork. Mix in the egg, oil, and vanilla extract.
- In another large mixing bowl, combine the remaining dry ingredients. Mix the banana mixture into the dry ingredients until just combined.
- Pour the batter into the loaf pan.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the centre comes out clean. A little bit of gooey banana on the toothpick is fine. Just make sure there is no uncooked batter remaining.
- Allow the banana bread to cool for 5 to 10 minutes before removing it from the loaf pan. Allow it to cool for an additional 10 minutes before slicing with a bread knife. Serve warm and enjoy!
Tips and Variations
- Banana size: This recipe used three large bananas. Use four for medium-sized bananas and five to six for small bananas.
- Banana ripeness: For the best results, use overripe bananas. Bananas should be soft, easy to peel, and covered in black spots. The blacker the banana, the sweeter and more flavourful it will be. Unripe, slightly green bananas do not work well for banana bread. They have little flavour and are difficult to mash.
- Batter-mixing technique: Don't overmix the batter. Mix the wet and dry ingredients together until just combined. Overmixing can result in a loaf that is dense or even chewy in texture. It's fine for the batter to be a little lumpy, as long as there are no visible clumps of flour.
- Muffin variation: To make no-butter banana muffins, use a muffin pan instead of a bread loaf pan. Prepare the batter as directed above, but bake them for a shorter time than you would for a loaf pan. Muffins only take 30 to 40 minutes to bake at 350°F.
- Optional mix-ins: Try adding chocolate chips, walnuts, almonds, raisins, blueberries, or even peanut butter to this bread to make it even more delicious.
How Long Does Banana Bread Last?
Freshly baked banana bread lasts about three to four days at room temperature, wrapped loosely in tin foil or wax paper. You can also wrap it in paper towels and store it in a zippered plastic bag or another sealable container. Never place the bread in a sealed container or bag without first wrapping it in paper towels, and always wait until it has completely cooled. The moisture trapped inside will allow it to grow mould. It is better to let it dry out slightly than to allow it to mould.
This bread will begin to dry out after about four to five days, but it will still be ok to eat. To keep it fresh beyond three or four days, wrap it in plastic or place it in an airtight container and keep it in the fridge. Banana bread will stay fresh this way for about a week, if not longer.
How to Freeze Banana Bread
The wonderful thing about banana bread is that it freezes extremely well. If you don't plan on eating all of your bread within a week, it's a good idea to freeze some. Sometimes I will bake an extra loaf to keep in the freezer. Or I will make up a big batch of banana bread muffins and freeze half of them.
Simply wrap the loaf in plastic wrap or foil and put it in a zippered plastic bag or an airtight container to freeze. Slices and muffins should be individually wrapped before placing them all in a bag or container to freeze. Always make sure it's completely cooled before putting it in the freezer. It can be frozen for up to three months.
How to Thaw Frozen Banana Bread
Take the loaf out of the freezer and let it thaw for three to four hours at room temperature. Slices and muffins take about 20 or 30 minutes to thaw at room temperature. Slices and muffins can also be thawed in the microwave quickly. Simply wrap them in a paper towel and microwave them for about 30 seconds.