Are you ready to indulge in a deliciously moist and flavorful treat without the guilt of butter? Our "Banana Bread Without Butter" recipe is your new go-to for a quick, easy, and utterly satisfying baking experience! With just a handful of simple ingredients, you can whip up a delightful loaf that's perfect for breakfast, snacks, or even dessert. Imagine the sweet aroma wafting through your kitchen as it bakes to golden perfection! Trust us, once you try this recipe, you’ll never look at banana bread the same way again. Let's dive into the details and get baking!
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup vegetable oil
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Make sure your oven is fully heated before placing the banana bread inside for even cooking.
- In a mixing bowl, peel and mash the 3 ripe bananas with a fork or potato masher until they are smooth and creamy. It's okay if there are a few small lumps, as they will add texture to the bread.
- Add 1/3 cup of vegetable oil to the mashed bananas. Mix well until the oil is fully incorporated into the banana mixture.
- Stir in 1 cup of sugar, followed by 1 large egg. Beat the mixture with a whisk or fork until everything is well combined.
- Add 1 teaspoon of vanilla extract to the mixture and stir until evenly distributed. The vanilla will enhance the flavor of the banana bread.
- In a separate bowl, combine 1 teaspoon of baking soda and 1/4 teaspoon of salt. Mix these dry ingredients well.
- Gradually add the dry mixture to the wet ingredients, stirring gently. Do not overmix; it’s okay if there are a few small lumps remaining.
- Fold in 1 1/2 cups of all-purpose flour into the batter. Mix until just combined, ensuring there are no dry flour pockets. The batter should be thick but pourable.
- Prepare a 9x5 inch loaf pan by lightly greasing it with oil or lining it with parchment paper to prevent sticking.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Slice and serve the banana bread once it has cooled. Enjoy your delicious, butter-free banana bread!
Tips
- Choose the Right Bananas: The riper the bananas, the sweeter your bread will be! Look for bananas with plenty of brown spots for maximum flavor.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense texture, while a few lumps are perfectly fine.
- Check for Doneness: Ovens can vary, so start checking your banana bread a few minutes before the 60-minute mark. A toothpick inserted into the center should come out clean when it’s ready.
- Experiment with Add-ins: Feel free to customize your banana bread by adding nuts, chocolate chips, or dried fruit for an extra burst of flavor and texture.
- Cool Properly: Allow your banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents it from becoming soggy and helps maintain its structure.
- Storage Tips: Keep your banana bread fresh by wrapping it in plastic wrap or storing it in an airtight container. It can last for several days at room temperature or even longer in the fridge.
- Freeze for Later: If you have leftovers, slice the banana bread and freeze the pieces individually. You can easily pop them in the toaster for a quick, delicious snack later!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 42g
Protein: 3g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 20mg
