Banana Bread Without Butter
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.
Servings: 16 slices
Calories: 126kcal
Equipment
Ingredients
- 1¼ cup all-purpose flour
- ½ cup whole wheat flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ⅓ cup coconut sugar
- ½ tsp ground cinnamon
- 1 pinch nutmeg
- 1 pinch salt
- 3 large ripe bananas mashed
- 1½ tsp vanilla extract
- ¼ cup coconut oil melted
- ¼ cup unsweetened almond milk
- ⅓ cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F / 180 C. Line a 9” x 5” loaf pan with parchment paper.
- Whisk both of the flours, baking powder, baking soda, coconut sugar, cinnamon, nutmeg and salt in a bowl until well combined, set aside.
- In a separate bowl mix all remaining ingredients, except the walnuts until combined.
- Add the chopped walnuts and wet ingredients to the bowl with the dry ingredients.
- Gently fold together until just combined. Do not over mix the batter.
- Pour the cake batter into the prepared loaf tin and bake for 50 minutes.
- The cake is ready when an inserted skewer comes out clean.
- Allow the cake to cool in the tin for 5 minutes before turning out onto a cooling rack to cool completely before slicing and serving.
- Store in an airtight container in the fridge for up to 5 days.
Notes
- My #1 Secret Tip for making banana bread without butter is to stir the batter gently and stop as soon as everything is mixed. When I get too carried away and stir too much, the bread comes out dense instead of light and fluffy.
- Cover With Foil: If my banana loaf starts browning too quickly, I cover it with foil after it’s been baking for about 30 minutes to prevent burning.
- Grease Your Loaf Pan: I never skip greasing my pan or lining it with parchment paper; otherwise, the loaf sticks when I try to remove it.
- Level the Flour: When I measure flour, I always “spoon and level” it instead of scooping, so I don’t accidentally add too much and make the bread dry.
- Bake Fully: I check that my banana bread is fully baked by looking at the texture - it should be set and not jiggle. I lightly touch the top, look for the edges to pull away from the pan slightly, and always use the toothpick method to make sure it’s done in the center.
Nutrition
Serving: 1slice | Calories: 126kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 49mg | Potassium: 153mg | Fiber: 1g | Sugar: 5g