This moist banana bread with oil is so easy to make in one bowl. You will love how super moist and flavorful it bakes up using milk, brown sugar and vegetable oil.

I’ll show you step by step how easy to make the best no butter banana bread recipe.

Four moist banana bread with oil slices stacked on each other on brown cutting board. Next to yellow fresh bananas and grey and white kitchen towel.

Jump to:

How To Make Banana Bread Without Butter
Mix In’s and Flavors
Tips & Suggestions
Step By Step Directions and Photos
No Butter Banana Bread With Oil

Uncut loaf of banana bread with oil on a silver cooling rack and grey and white kitchen towel. Next to three yellow fresh bananas.

How To Make Banana Bread Without Butter

You’ll need only one mixing bowl, measuring tools, and simple ingredients to make this oh so delicious banana bread.

Oven bake this old fashioned banana bread in a traditional loaf pan.

Ingredients for the bread in their packaging.

Ingredients and Substitutions

Bananas - Ripe fresh or frozen bananas are best.

Oil - A neutral oil like vegetable or canola.

Eggs- Two large whole egg.

Sugar- Brown and white sugar is needed, it helps browning and flavor.

Flour - All-purpose or cake flour.

Milk - Creamy whole milk is preferred but 2% can be used in a pinch. Can use substitute with non dairy, nut milks or canned evaporated.

Baking - Both baking powder and baking soda.

Extract and Salt- For a boost of flavor add a touch of pure or imitation vanilla extract.

No butter banana bread loaf and slices on brown cutting board. Next a silver and black serated knife and 3 yellow fresh bananas.

Which Is Better Oil or Butter For Banana Bread?

For an ultra moist banana bread using oil is best. A slice of banana bread is normally enjoyed at room temperature and oil stays liquid verses butter that stays solid.

I’ve tried banana bread recipes with just butter and with both butter and oil, but I always come bak to this recipe of only using oil. It’s just so good.

Two bunches of bananas. One is brown and frozen and the other is not frozen and yellow.

Ripe Bananas

Choosing the ripeness of your bananas is another key step. You want nice brown spotted or streaked fresh or frozen bananas. It’s helps to add extra sweetness and that moist texture.

When I have extra ripe bananas I usually freeze them with the skins or without them. Make sure they are thawed to easily smash them for this recipe.

Using Baking Powder and Baking Soda in Banana Bread

This recipe uses both baking soda and baking powder which work together to rise or leven the quick bread. Baking soda also helps with browning.

If you do not have baking soda double the baking powder to 1 tsp. No baking powder? Don’t worry just use the 1 teaspoon of baking soda making sure to use the milk in the recipe which will help with levening and yields a soft texture.

Cut loaf and slice of moist banana bread without butter on a brown cutting board. Next to two fresh yellow bananas and white and grey kitchen towel.

Mix In’s and Flavors

If you would like even more flavor try these mix in’s or toppings.

Nuts and Seeds - Walnuts, pecans, sliced almonds or pumpkin seeds.
Dried Fruit- Cranberries, blueberries, raisins or cherries.
Spices - Cinnamon, nutmeg, ginger, all spice, or pumpkin spice.
Chocolate Chips
Nutella or Cookie Butter
Nut Butters - Peanuts, almond, or cashew.
Coconut
Grated Vegetables - Carrot or Zucchini
Blended Fruits - Apple, pears or pineapple.

Hand holding piece of the banana bread showing it's moist texture and brown color.

Tips & Suggestions

Don’t over mixthe batter, mix until combined for soft, tender and fluffy results.

Choose ripe bananas that are medium to large in size. You want enough smashed banana in the batter for flavor and texture.

Let the bread cool to warm or room temp before cutting into slices.

Don’t skimp on lining the loaf pan with parchment paper. It helps to easily remove it and place on a cooling rack.

Sift the dry ingredients before mixing the batter to prevent clumps and lumps.

Hand holding a white plate with a slice of banana bread and gold fork. Under is a loaf of the bread.

Serving and Leftovers

I love this recipe actually the next day after baking. The top gets nice and sweet, sticky and oh so moist texture.

Serve the loaf at room temperature cutting into thick slices.

Store leftovers in an airtight container on the counter for up to 4 days.

To freeze leftover slices, wrap them in plastic wrap or parchment paper then place them into a freezer zipper bag. It can be frozen up to 3 months.

Step By Step Directions and Photos

Grab the ingredients and prep them. Preheat oven to 325°F and line a loaf pan with parchment paper.

Mixing bowl with wet mixture, black and silver wire whisk. Next to 3 fresh yellow bananas and a carton on brown eggs.

2. Into a mixing bowl add mashed bananas and eggs. Mix well with a whisk.

Clear mixing bowl with a silver wire whisk, white sugar, brown sugar and the mixed wet ingredients.

3. Add brown and white sugars. Mix.

Clear mixing bowl with a silver wire whisk, vegetable oil, vanilla extract, milk and the mixed wet ingredients.

4. Add vegetable oil, milk and vanilla extract. Mix well.

Clear mixing bowl with a black and white rubber spatula, mixed wet ingredients and dry ingredients.

5. Add the dry ingredients, flour, baking soda, baking powder and salt.

Clear glass mixing bowl with the batter and white and black rubber spatula.

6. Using a rubber spatula mix until combined about 2 minutes. Try not to overmix the batter.

Unbaked banana bread batter in a black cast iron loaf pan lined with parchment paper.

7. Pour batter into the lined loaf pan.

Baked banana bread batter in a black cast iron loaf pan lined with parchment paper.

8. Place into the oven and bake uncovered for 65-75 minutes until a toothpick comes out clean. The bread will be a deep golden brown color.

9. Remove from the oven and let cool in the loaf pan for 30 minutes.

Banana bread on a silver cooling rack and grey and white kitchen towel. Next to three yellow fresh bananas.

10. Carefully remove from the pan and place on a cooling rack to fully cool. Let cool for about 1 ½ - 2 hours for best results. Cut into thick slices and Enjoy.

Four no butter banana bread slices stacked on each other on brown cutting board. Next to yellow fresh bananas and grey and white kitchen towel.

Print Recipe

5 from 1 vote

No Butter Banana Bread With Oil

This moist no butter banana bread with oil is so easy to make in one bowl. It vegetable oil, brown sugar, baking soda and baking powder.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Bread, Breakfast, Snack

Cuisine: American

Servings:

Equipment

Loaf Pan (8.5x4.5 or 9x5 in)
Mixing Bowl
Measuring Tools
Rubber spatula
Fine Strainer or Sieve
Whisk
Toothpick
Parchment Paper

Ingredients

3 Large Bananas, ripe and mashed
½ cup Vegetable Oil
2 Eggs
1 ¾ cups All-purpose Flour
⅓ cup Brown Sugar
1 cup White Sugar
¼ cup Milk
1 teaspoon Baking Soda
½ teaspoon Baking Powder
½ tsp Salt
2 teaspoon Vanilla Extract

Instructions

Preheat oven to 325°F and line a loaf pan with parchment paper.
Into a mixing bowl add mashed bananas and eggs. Mix well with a whisk.
Add brown and white sugars. Mix.
Add vegetable oil, milk and vanilla extract. Mix well.
Sift the dry ingredients, flour, baking soda, baking powder and salt into the wet mixture with a sieve or fine strainer. Using a rubber spatula mix until combined about 2 minutes. Try not to overmix the batter.
Pour batter into the lined loaf pan.
Place into the oven and bake uncovered for 65-75 minutes until a toothpick comes out clean. The bread will be a deep golden brown color.
Remove from the oven and let cool in the loaf pan for 30 minutes. Carefully remove from the pan and place on a cooling rack to fully cool. Let cool for about 1 ½ - 2 hours for best results.
Cut into thick slices and Enjoy.