Banana Bread with Oil (No Butter Banana Bread)

4.98 from 490 votes

Banana Bread with Oil (No Butter Banana Bread)

This banana bread with oil recipe is tasty and simple to make. Your family will love this delicious no butter banana bread. Our easy recipe simply replaces the butter used in most banana bread recipes with vegetable oil. It is the perfect solution if you have run out of butter late at night ("$@&%! No more butter in the fridge. How do I make banana bread now?"), can't get to the store (due to snow, storms, etc.) and/or want to reduce the saturated fat associated with butter. Moreover, this no butter banana bread tastes just like a traditional old fashioned banana bread. Your family will love it! Visit BreadDad.com for more great banana bread recipes.

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Prep Time10

Cook Time1 10

Total Time1 20

Course: Appetizer, Breakfast, Dessert, Dinner, Lunch, Snack

Cuisine: American

Keyword: banana bread, banana bread recipe, banana bread with oil, no butter banana bread

Servings: Slices

Calories: 257kcal

Author: Bread Dad

Ingredients

3 Bananas (ripe & large sized) - 345 grams - Use 1 1/2 cups of mashed bananas to be exact.
1/2 Cup Vegetable Oil - 115 milliliters - Use a neutral tasting vegetable oil such as corn or canola
2 Eggs (large) - 114 grams - Large eggs (not extra large or jumbo eggs).
1 Cup White Granulated Sugar - 200 grams
2 Cups All Purpose Flour - 240 grams
1 Teaspoon Vanilla Extract - 5 milliliters
1 Teaspoon Baking Soda - 5 grams
1 Teaspoon Baking Powder - 4 grams
1/2 Teaspoon Salt - 3 grams

Instructions

Preheat oven to 325 degrees F.
Mash bananas with a fork.
Lightly beat eggs.
Mix bananas, vegetable oil, eggs and sugar together in a large mixing bowl. Stir until completely mixed.
Mix in the remaining ingredients. Stir until the batter is fully mixed. FYI - I prefer to use a large spoon to mix the batter. An electric mixer can overmix the batter and this can lead to gummy & rubbery banana breads.
Optional - If you want to enhance this "basic" no butter banana bread, you can stir in a cup of your family's favorite dessert ingredient (i.e. chocolate chips or chopped walnuts) after you have mixed the batter.
Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
Bake in the oven at 325 F for 65-70 minutes or until golden brown.
Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven. FYI - Do not skip this step as the "cool down" completes the baking process.
After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.
Please read the recipe's tips section on Bread Dad (BreadDad.com) for extra information on how to make this recipe successfully & to avoid common banana bread problems.

Notes

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The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.

Nutrition