Banana Bread Without Butter
This moist and flavorful banana bread uses healthier fat alternatives, making it a delightful treat for those seeking a butter-free option.
Equipment
- 9×5-inch Loaf Pan
- Mixing Bowls
- Whisk
- Spatula
- Measuring Cups and Spoons
Ingredients
Main Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large overripe bananas mashed
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, combine the mashed overripe bananas, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix, as this can lead to a dense bread.
- If desired, fold in the chopped walnuts or chocolate chips at this stage.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes
For added flavor, consider using coconut oil instead of vegetable oil, or adding a teaspoon of cinnamon to the dry ingredients. Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
Nutrition
Calories: 210kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 1gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 50IUVitamin C: 3mgCalcium: 10mgIron: 1mg
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