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a piece of banana bread on a plate.
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5 from 1 vote

How To Make Banana Bread Without Butter

Moist and delicious with full-on banana flavor and crispy top.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: bread
Cuisine: American
Servings: 8
Calories: 419kcal
Author: Paige

Equipment

  • 9 x 5" Loaf Pan
  • 1 parchment paper
  • 1 Large Mixing Bowl

Ingredients

  • 2 cups All Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg Optional
  • ½ cup Olive Oil
  • ½ cup Sugar
  • ½ cup Brown Sugar, lightly packed
  • 2 large Eggs
  • 4 Ripe Bananas, mashed
  • teaspoons Pure Vanilla Extract
  • 2 tablespoons Raw or Demerara Sugar

Instructions

  • Pre-heat oven to 350 degrees. Prepare a 9x 5" loaf pan by spraying it lightly on the bottom with non-stick baking spray. Line it with a fitted piece of parchment paper, enough to let it hang over the two longer sides by three inches or so to make it easy to lift out of the pan when cool.
    Spray more non-stick spray over the top of the parchment paper and sides of the pan just before adding the batter and baking.
  • In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Mix it together using a whisk or a fork and set aside.
  • In a large bowl, mix the olive oil, sugar, brown sugar and eggs. Whisk together until smooth, then add in the mashed bananas and the vanilla extract and combine.
    Add the flour mixture to the banana batter in three batches, stirring five or six times with each addition to combine.
  • Add the batter to the loaf pan and sprinkle the demerara sugar over the top.
    Bake for 65-75 minutes until a toothpick in the middle of the loaf comes out clean.
    Cool completely before slicing. Store for up to four days in the baking pan with a tea towel over the top.

Notes

  • You can leave the raw sugar off the top if you want to, but I'd strongly encourage it.
  • The parchment paper sling is essential for getting the cake easily out of the pan.  Wait until it's cooled for about an hour before attempting to. 
  • Check for done-ness at 65 minutes.  Use a toothpick, slide it in the center and if it comes out totally clean, it's baked. If not, continue baking for another 8-10 minutes. 

Nutrition

Calories: 419kcal | Carbohydrates: 67g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 451mg | Potassium: 334mg | Fiber: 3g | Sugar: 36g | Vitamin A: 106IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg