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Banana bread no butter on the table with a few slices cut in front of the full loaf.
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BEST Easy Banana Bread Recipe (No Butter)

This easy banana bread recipe no butter cooks up moist, tender, and full of banana flavor. It mixes up in just minutes for freshly baked banana bread the whole family will love. It’s pretty versatile and you can add spices, nuts, dark chocolate chips, or other mix-ins for an extra special banana loaf.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10
Calories 233kcal

Ingredients

  • 2 cups all-purpose flour
  • ¾ cup organic sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 3 large ripe but firm bananas 1 ¼ pounds, peeled
  • ¼ cup coconut oil
  • ⅓ cup plain almond milk yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • ⅓ - ½ cup semi-sweet chocolate chips or nuts optional

Instructions

  • Adjust oven rack to the middle position and heat oven to 350 degrees. Spray or grease 8½ by 4½-inch loaf pan.
  • In a large bowl, whisk together flour, sugar, baking soda, and salt together.
  • Pulse bananas in food processor about 8-12 pulses until mostly smooth with some lumps
  • Transfer the banana to a bowl and add oil, almond milk yogurt, lemon juice, and vanilla stir together with a whisk.
  • Gently fold flour mixture into banana mixture and stir until just combined. Add the nuts or chocolate chips.
  • Transfer batter to prepared pan and smooth top. Bake until top is firm and deep golden, about 50-55 minutes rotating pan halfway through baking.
  • Let bread cool in pan for 10 minutes. Remove bread from pan and let cool completely on wire rack, about 3 hours, before serving.

Notes

Check the post for more about the ingredients, substitutions, variations, storage information, and serving suggestions.
  • Be sure to preheat your oven and adjust the rack to the center. It actually takes time for the oven to preheat and level out so be sure to allow plenty of time. Cooking it on the middle rack ensures it’s equal distance from the top and bottom of the heat source.
  • Do not over bake your banana bread. This will make for a dry banana bread texture. Keep in mind, it will continue to cook a bit even after you pull it out of the oven. 
  • Add the dry ingredients to the wet ingredients. I find this makes mixing a bit easier and helps to prevent over mixing.
  • Be sure to spoon your flour into the measuring cup rather than scooping. This prevents adding too much flour to your banana bread.
  • Be sure you use a sprayed or well greased loaf pan along with a piece of parchment paper to make removing your banana bread easier.

Nutrition

Calories: 233kcal | Carbohydrates: 43g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 200mg | Potassium: 157mg | Fiber: 2g | Sugar: 20g | Vitamin A: 23IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg