Banana Bread Without Butter

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This is my favorite banana bread recipe that’s super moist, fluffy, and full of flavor, all without butter. It tastes just like the classic but is completely plant-based. With just 10 minutes of prep and about 50 minutes in the oven, I can make anytime using simple pantry staples like ripe bananas, almond milk, and flour.

Ever crave banana bread but don’t have butter, or need a vegan-friendly, dairy-free version? That’s how I created this banana bread without butter. It’s rich, moist, and full of flavor thanks to coconut oil, ripe bananas, and wholesome ingredients like whole wheat flour and walnuts. I keep it lower in sugar so I can enjoy a generous slice anytime, just like I do with this banana blueberry oat bread.

This banana bread quickly became a family favorite. I love enjoying a slice with coffee in the morning, packing it in my daughter’s lunchbox, or serving it as an afternoon snack with a banana peach smoothie.

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🥘 Ingredients

My easy banana bread without butter calls for basic ingredients, many of which are pantry staples.

Flours: I like using a mix of all-purpose and whole wheat flour, but sometimes I swap in whole wheat pastry flour for a softer loaf. It keeps the bread hearty but still light.

Leavening: Baking powder and baking soda are what make the bread rise nicely.

Sweeteners: Overripe bananas add natural sweetness and moisture, while a little coconut sugar balances the flavor. I always use spotty bananas for the best taste.

Warm spices: A touch of cinnamon and nutmeg adds warmth and makes the bread smell so good!

For best flavor: Vanilla extract deepens the flavor, and a pinch of salt. I never skip these two.

Fats and liquids: Coconut oil keeps the bread moist, and almond milk makes the batter smooth and easy to mix. These are my simple swaps for butter.

Optional add-ins: I sometimes toss in chopped walnuts for crunch. They add a nutty bite and a little extra nutrition.

Substitutions

Flour: I sometimes swap regular whole wheat flour for white whole wheat flour in this no butter banana bread recipe. If I’m baking gluten-free, I like to try all-purpose gluten-free flour, oat flour, or almond flour, but I’ve learned the texture changes if I use 100% oat or almond flour.

Sugar: When I don’t have coconut sugar on hand, I usually use brown sugar instead.

Oil: I normally use coconut oil, but I’ve also tried olive oil for a richer flavor or avocado oil for a more neutral taste. Vegetable or canola oil work too, though they aren’t my first choice.

🔪 How To Make

You’ll be surprised at how easy it is to make my moist banana bread recipe with just a few simple steps! Check the recipe notes for baking tips and ideas. Here is how to make this healthy banana bread without butter:

Preheat and Prep Pan: The first thing to do is preheat the oven to 350 degrees F / 180 C and line a 9” x 5” loaf tin with parchment paper or cooking spray.

Mix Dry Ingredients: Then, I whisk both of the flours, baking powder, baking soda, coconut sugar, cinnamon, nutmeg and salt in a large mixing bowl until well combined. I set aside.

Mix Wet Ingredients: In a separate large bowl, I mash bananas and mix all remaining ingredients except the walnuts, until combined.

Combine Wet and Dry Ingredients: Then, I add the chopped walnuts and wet ingredients to the bowl with the flour mixture. I gently fold everything together until just combined.

Bake: Now, I pour the banana bread batter into the greased loaf pan and bake in the preheated for 50 minutes.

Finish: When I’m baking cakes, I always do a toothpick test to ensure the bread is done baking in the middle. You will know it is ready when the skewer comes out clean.

Let Cool: The last step is hard for my kids, as they have to wait until the banana bread cools before eating it. I let it cool for 5 minutes before turning it out onto a wire rack to cool completely before slicing and serving.

📖 Variations

Sometimes I get creative in the kitchen and try a few variations. Here are a couple that I have tried.

Chocolate Chip: I love adding dark chocolate chips into the batter before baking for a more indulgent treat. As a chocolate lover, I am partial to believing that the very best banana bread recipe includes some chocolate chips or chunks!

Try Different Toppings Or Mix-Ins: If you want to enhance the presentation of your butter free banana bread, slice an extra banana on top of the bread. I think It looks prettier with a few banana slices on top. Nuts and seeds are also great options for extra crunch and decor. My favorite are pecans, hazelnuts, or almonds, chopped dates, or pumpkin seeds.

Muffins: If you prefer muffins like my kids and want to turn this banana bread into muffins, it can easily be done by scooping the batter into a muffin tin instead of a loaf pan. It’s actually quicker and only requires around 20 minutes in the oven. If they aren’t done, you will need to keep baking for a few more minutes.

🍽 Serving Suggestions

I love enjoying this easy banana bread with my morning tea or coffee, but it pairs well with so many other treats and meals too. Here are some of my favorite recipes to pair with a moist slice of banana bread:

Shakes: Some mornings, when the kids are already at school, I make a Biscoff latte to go alongside it or I whip up this thick and delicious healthy protein coffee smoothie that’s packed with spinach, pea protein, and coffee for a boost of caffeine and protein.

Afternoon tea: On afternoons when I have friends over for afternoon tea, I love pairing it with other cakes and treat such as this coffee and walnut cake that perfectly compliments the banana bread. But my personal favorite is donuts! No cake table is ever complete without a few Oreo donuts or Lotus Biscoff Donuts.

🫙 Storage Directions

Refrigeration: After the banana bread has cooled completely, I place it inside of an airtight container and place it in the fridge for 5 days. It’s important to make sure this bread is as airtight as possible to keep it moist.

Freezing: Once the leftover banana bread without butter has cooled, slice it, and wrap each piece in plastic wrap. I’ve done this a thousand times and trust me this step is key. Then, I put the slices inside of a freezer bag or airtight container and freeze for up to 2 months. 

Reheating: If you want to heat the banana bread a little, let the frozen bread thaw in the fridge overnight before warming in the microwave for about 20 seconds or in the toaster oven for a few minutes. I use the toaster because I like the crusty exterior with melted butter spread all over.

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