Easy Banana Bread Recipe with Oil (No Butter Needed)

Ingredients for Banana Bread without Butter

This recipe is mostly pantry-friendly staples so it’s easy to whip up anytime you’ve got bananas going brown.

Flour – I use regular all-purpose flour but you can substitute whole wheat or mix half whole wheat and half all-purpose flour.

Eggs – large eggs are your best bet. I have tried it with duck eggs and that worked great as well!

Oil – I use canola oil or coconut oil depending on what I have on hand and what I feel like but either works great! This makes this an excellent banana bread recipe without butter.

Sugar – I usually use white sugar but I have used sugar substitutes like monk fruit with success.

Sour Cream – Sour cream is the secret ingredient in this recipe! It makes adds the perfect moisture to the bread! You can substitute greek yogurt if don’t have sour cream though. In fact, I once substituted strawberry yogurt as that’s what I had on hand and it was still good! This helps keep our loaf nice and moist since this is a banana bread recipe without butter.

Vanilla Extract – make sure you’re using pure vanilla extract and not imitation! It really makes a world of difference!

Tips & Tricks

• For the best banana flavor, use very ripe bananas with plenty of brown spots. The softer and sweeter they are, the better they work in banana bread.
• Mix the batter just until the flour is incorporated. Overmixing can make banana bread heavier and less tender.
• If you add chocolate chips or chopped nuts, toss them with a little flour before folding them into the batter. This helps keep them from sinking to the bottom.
• Start checking the loaf near the end of the baking time. A toothpick inserted into the center should come out clean or with just a few moist crumbs. If the top is browning before the center is done, loosely cover it with foil for the rest of the bake.

You can use a standing mixer to make this recipe extra quick. This is my favorite standing mixer – personally, it’s worth the investment as I’ve had mine for YEARS!

Banana Bread Variations & Add-Ins

This banana bread is easy to customize depending on what you have on hand.

Chocolate chips – Fold in about ½ to ¾ cup for a sweeter loaf.

Walnuts or pecans – Add about ½ cup chopped nuts for extra texture.

Cinnamon – Add 1 teaspoon for a warmer, spiced flavor.

Muffins – Use the same batter to make banana muffins. Divide it between muffin cups and bake for about 25 to 30 minutes, checking for doneness near the end.

How to Store Banana Bread

Let the banana bread cool completely before storing it.

Room temperature – Keep the loaf tightly wrapped or in an airtight container for up to 3 days.

Refrigerator – Store it in an airtight container for up to 5 days. Let individual slices come to room temperature before serving for the best texture.

Freezer – Wrap the whole loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months.

To thaw, leave the loaf or slices at room temperature until softened. Individual slices can also be warmed briefly in the microwave.

History

As banana bread is one of the most popular recipes searched for on the internet, you’d think its popularity would date back hundreds of years. However, it only became popular during the Great Depression as baking soda and baking powder, the main leavening agents used in banana bread, began to be massed produced and readily available at local grocery stores. In addition, families across America were looking for ways to economize their food budgets. Using an unappetizing over-ripe fruit in a delicious dessert was the perfect solution for those brown bananas left on the counter.

Banana bread is so popular National Banana Bread Day is celebrated on February 23rd!