Wednesday, February 27, 2008

My Banana Bread Recipe, part 2 (no butter)

This is an update to the banana bread recipe I posted a few months back. In this version, I took out the butter and replaced it with oil. I also used 4 bananas instead of 3, and remembered to add the cinnamon and nutmeg to the recipe (not in the original recipe). I used only sugar, as I didn't have honey on hand. Also, I actually used 2 cups of whole wheat pastry flour, which is not dense like whole wheat flour, instead of the all-purpose/whole wheat mix. I have kept the recipe as is because those ingredients are easier to find.

My Banana Bread Recipe #2

Serving Size : 12

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup canola oil
1/2 cup sugar (I prefer brown or raw sugar)
2 eggs
4 bananas, mashed and ripe
1/4 cup milk
1 teaspoon vanilla

Preheat oven to 375 oF. Grease pan or muffin tins.

In a large bowl, stir together flours, baking powder, baking soda, cinnamon, nutmeg and salt. In another bowl, mix together oil and sugar until somewhat fluffy; beat in eggs. Stir in banana, milk, and vanilla. Add dry ingredients and stir just to combine.

Spoon batter into pan and bake 25-30 minutes (less time if making muffins) or until a toothpick inserted in center comes out clean. Remove pan to wire racks. Cool 5 minutes before removing from pan; finish cooling on rack. Serve warm or cool completely and store in an airtight container at room temperature. This freezes well.

Per Serving (excluding unknown items): 198 Calories; 6g Fat (26.6% calories from fat); 4g Protein; 33g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 205mg Sodium.
Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.


  1. This comment has been removed by a blog administrator.

  2. You should submit this recipe to the Moist Banana Bread Contest:

    Winner gets a $50 gift card to Sur La Table!!



  3. Just as an FYI you say in the directions cream butter, oil, etc. but there this isn't supposed to have butter and there isn't any in the ingredients.

  4. Thanks Anonymous!
    I missed that change when I revised the recipe. The instructions are now correct.
    I hope you enjoyed your banana bread.

  5. Wonderful recipe. Less sweet than most banana breads. I substituted brown sugar. My family declared it their favorite banana bread!

  6. Wow! I'm glad to hear it is a winner. I also prefer to use brown or raw sugar. It's been so long since I posted this recipe, I may need to modify it to reflect this change.
    Thanks for taking the time to send feedback. This is one of my most popular posts so it is nice to know that people are trying it AND liking it.

  7. Hi! I came across your recipe searching for a butter-free banana bread. It's in the oven as I type! Just one question though- the instructions say mix oil, sugar and honey...... but I didn't see honey in the ingredients list. Is there supposed to be honey in the bread? Thanks. Looking forward to tasting it in 30 minutes or so!

  8. Thank you Anonymous!
    I am so glad that my readers are trying out this recipe and picking up these mistakes (this is the second one). There was honey in my original recipe, and I neglected to change the instructions when I modified it.

  9. Wow a nice recipe, thanks! PS - I didn't have any milk in the house so I subbed in coconut milk and loved the result. You can't really taste the coconut but it really enhanced the banana flavor ;)

  10. Mmmm... Great idea with the coconut milk. I have to try that. Thanks for sharing.

  11. I have just eaten a slice of this- I used gluten free flour and halved the ingredients but forgot to half the eggs- and it was delicious! Thank you so much.

  12. I love this bread! I used brown sugar and substituted extra virgin olive oil for canola oil and almond milk for regular milk. I baked the bread in eight mini loaves, adding chopped walnuts to half and chocolate chips to the other. Yum!

  13. Would this still work with 2 cups of all-purpose flour and no whole wheat flour?

  14. Anonymous,
    I haven't tried it that way, but I wouldn't hesitate using all purpose if I didn't have any whole wheat flour on hand.