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Almost no fat banana bread recipe

Almost no fat banana bread recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Banana cake
  • Banana bread

This no-guilt treat is surprising moist and has a wonderful flavour. It's also a great way to use up over-ripe bananas. For a little variation, you can add nuts or sultanas.

1830 people made this

IngredientsServes: 12

  • 200g (7 oz) plain flour
  • 140g (5 oz) caster sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground cinnamon
  • 2 egg whites
  • 3 bananas, mashed
  • 4 tablespoons apple purée or sauce

MethodPrep:10min ›Cook:55min ›Ready in:1hr5min

  1. Preheat oven to 180 C / Gas mark 4. Lightly grease a 20x10cm (8x4 in) loaf tin.
  2. In a large bowl, stir together flour, sugar, baking powder, bicarbonate of soda and cinnamon. Add egg whites, bananas and apple purée; stir just until combined. Pour batter into prepared tin.
  3. Bake in preheated oven for 50 to 55 minutes, until a skewer inserted into centre of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.

Tip:

If your bananas are already black but you can't make a cake right away, simply pop them in the freezer. Defrost the bananas whenever you're ready to bake!

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Reviews & ratingsAverage global rating:(1007)

Reviews in English (827)

Made it healthier.i tend to find banana bread too sweet so made it with around 80g sugar and put in an extra banana. i skinned and quickly cooked a desert apple instead of the puree and added more spice but it was a great recipe base and i'll definately use it again.-10 Mar 2009

Great recipe! Chunks in the apple sauce gave it something and went great with the cinnamon. Used candarel instead of sugar and added walnuts - delish! (I would cover with foil while cooking till nearer the end or the crust will go a bit dark/hard)-22 Nov 2011

I made this recipe as cupcakes and it was fab. Very light and fluffy. I added raisins to the mixture and a little extra apple sauce. I also sprinkled them with oats and then cooked for 15 mins. They are so moist and delicious-06 Feb 2012


Low-Fat Vegan Banana Bread

If you'd like to try a low-fat vegan banana bread recipe, this is a great one to try. Because this vegan version is egg free and dairy free, with just 1/3 cup of vegan margarine in the ingredients, it is much lower in fat than regular banana bread.

To sweeten it up a bit, add a sprinkle of sugar to the top of the banana bread before baking, for an extra sweet treat. Or, try adding some vegan chocolate chips into the mix just before baking for a vegan chocolate chip banana bread. Of course, it might not be low-fat anymore if you do that.

This low-fat vegan banana bread recipe is great for people new to vegan baking. Even if you haven't yet discovered how easy it is to bake with egg replacers, you can still make this simple vegan banana bread—no egg replacer or egg substitute needed.

Everyone loves banana bread. But, if you're bored of banana bread, here's a fun alternative: this fat-free vegan pumpkin bread, or try this classic vegan zucchini bread recipe.


Low Fat Banana Bread Recipe

There’s just something, dare I say, All-American?, about a freshly baked loaf of banana bread. It’s comfort food at it’s finest.

We usually eat our bananas before they even lose all their green coloring, but on the rare occasion we don’t, I look forward to making banana bread every time.

While we love the classic banana bread, after trying to lose weight after each baby, I knew I wanted a banana bread with less fat.

This recipe uses absolutely NO butter, but you don’t lose any of the flavor or moisture.

How to make low fat banana bread

Step 1: In a medium bowl combine eggs, mashed banana, sugar, and applesauce.

Step 2: Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and nuts and mix well.

Step 3: Pour batter into a greased 9࡫″ loaf pan and bake at 350 degrees for 55 to 60 minutes, until a toothpick inserted in the center comes out clean.

Want to make two loaves? This recipe will fill two pans that are 7 1/2 x 3 1/2 x 2 inches. Bake them at the same temperature for 40 to 45 minutes.

You can also make them into muffins (see directions below).

Can you make banana bread into muffins?

YES! To make this recipe into muffins, spray muffin tins with nonstick cooking spray, and fill about 2/3 of the way full.

This recipe will yield about 20-24 muffins (depending on how full you fill the muffin tins).

Bake at 375 degrees for 20-22 minutes, until a toothpick inserted in the center comes out clean.

Don’t have ripe bananas?

NO PROBLEM! You can ripen a banana quickly by baking them in the oven or microwaving them.

With the peels still on, place them on a foil-lined baking sheet and bake at 350 degrees for about 15 minutes until they are blackened. Let them cool, then scoop the bananas from the peels and use them in your recipe.

With the peels off, place them in a microwave-safe bowl and heat them for about 30 seconds to soften them. Use them in the recipe as usual.

How to store

Banana bread is best stored covered in plastic wrap or foil. It can sit at room temperature for 2-3 days, or refrigerated for up to a week.

To freeze, we like to cut it into slices and individually wrap each slice in plastic wrap, then place the slices in a large, resealable ziploc freezer bag.

That way, we can grab them and go when we’re on the run out the door as a quick snack or breakfast in a pinch.

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Luscious Fat Free Banana Bread

An Original Recipe by Not Quite Nigella

  • 5 very ripe medium sized bananas (mine weighed 675 grams or 24 ozs total skin on)
  • 1.5 cups plain or all purpose flour
  • 1/2-2/3 cup caster or superfine sugar
  • 1 teaspoon bi carbonate of soda
  • 1 teaspoon baking powder
  • 1 egg
  • 1/2 cup apple sauce
  • 1/2 cup non fat milk
  • 1 teaspoon vanilla

Step 1 - Preheat oven to 180C/350F. Line 2-3 small loaf tins with baking parchment-I actually had better results dividing the batter into 3 and making three small loaves as making one large ones makes it hard to cook through. Mash the bananas in a bowl and put aside. Place the flour, sugar, bicarb and baking powder in a bowl and whisk to combine making sure the soda is well distributed. In a jug or bowl, whisk the egg and add to the flour mixture along with the banana, apple sauce, vanilla and skim milk and mix to combine.

Step 2 - Pour into the prepared tin. I baked these smaller ones for 30 minutes, larger ones will need 60-75 minutes (it's hard to tell with banana bread as its dense). Check the centre with a skewer and make sure it comes out clean. Allow to cool-I liked this once it was cold and spread with butter.


Classic Banana Bread

We see those cheetah-spotted bananas sitting on your counter, making their journey from ripe to sludge. Banana bread time? You&rsquore going to need a reliable, foolproof recipe for that. That&rsquos what our classic banana bread is for. It&rsquos tender, sweet and, yes, moist every time.

A few tips: A stand mixer will make this recipe come together the fastest, but you can also use a hand mixer. And if you don&rsquot have sour cream, don&rsquot sweat. It can be swapped in equal amounts for plain yogurt, mascarpone cheese or even buttermilk. Want to add nuts or chocolate chips? We fully support you (especially if it&rsquos chocolate chips).

½ cup (113g) unsalted butter, softened

1 cup (198g) granulated sugar

2 teaspoons pure vanilla extract

1½ cups (180g) all-purpose flour

1 cup (227g) mashed banana (from about 3 very ripe medium bananas)

Sparkling sugar or demerara sugar, optional

1. Preheat the oven to 350°F. Grease an 8-by-4- or 9-by-5-inch loaf pan with butter or nonstick spray, then line with a piece of parchment paper so there&rsquos some overhang on the long sides of the pan. (This will help you remove the loaf later.)

2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition until emulsified. Add the vanilla, and mix well to combine.

3. In a small bowl, add the flour, baking soda and salt, and whisk to combine. Combine the dry ingredients with the wet, and mix on low speed until combined. Add the mashed bananas and sour cream, and mix until just combined. (A few lumps are OK, but try not to overmix.)

4. Transfer the batter to the prepared loaf pan. Sprinkle course sparkling sugar or demerara sugar on top, if using. Transfer to the oven and bake until a cake tester or toothpick comes out clean with just a few crumbs, 55 to 60 minutes.

Note: Plain yogurt, crème fraîche or buttermilk would work in place of the sour cream.


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 moist & 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 (&#[email protected]&%! No more butter in the fridge. How do I make banana bread now?”), can’t get to the store (due to snow, rainstorms, 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.

Moist & Delicious – Banana Bread with Oil (No Butter Banana Bread)

You can also “tweak” this recipe to make no butter chocolate chip banana bread, no butter banana nut bread, etc. See the tips section below for more information on how to tweak this recipe. However, if you are looking for a banana bread that does not use butter, milk and/or eggs, you should try our easy Vegan Banana Bread recipe.

Key Ingredients – Vegetable Oil & Ripe Bananas

This no butter banana bread recipe should take you roughly only 10 minutes to prepare and clean up. Please be aware that this is an oven-baked banana bread recipe. It is not made with a bread machine. You will find a printable and “pin-able” recipe at the bottom of this page.

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Ingredients – Banana Bread with Oil Recipe (No Butter Banana Bread)

  • 1/2 Cup – Vegetable Oil (use a neutral tasting vegetable oil such as corn or canola)
  • 2 – Large Eggs
  • 3 – Bananas (ripe & large sized)
  • 2 Cups – Flour (all purpose flour)
  • 1 Cup – White Granulated Sugar
  • 1 Teaspoon – Vanilla Extract
  • 1 Teaspoon – Baking Soda
  • 1 Teaspoon – Baking Powder (aluminum free)
  • 1/2 Teaspoon – Salt
  • Optional – Add 1 Cup of Chocolate Chips, Cranberries, Chopped Walnuts, etc.

Servings – Roughly 12 slices

  • Equipment used for this recipe – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 bread pan, oven mitts, silicon spatula, cooling rack and an oven. If you are missing anything, visit Amazon’s baking equipment or baking books sections.

You Can Also Make Variations such as Chocolate Chip No Butter Banana Bread

Instructions – Banana Bread with Oil Recipe (No Butter Banana Bread)

  • Preheat oven to 325 degrees F.
  • Mash bananas with a fork.
  • Lightly beat eggs.
  • Stir eggs, bananas and vegetable oil together.
  • Mix in remaining ingredients. Stir until the batter is fully mixed.
  • 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 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.
  • 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.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!

Or join Bread Dad’s free email newsletter to learn about our latest recipes. It is sent out once every 2 or 3 weeks.

Tips – Vegetable Oil Banana Bread Recipe

  • The tips below are designed to help banana bread “novices” and/or people with limited baking experience.
  • You should use a NEUTRAL flavored vegetable oil (i.e. corn or canola oil) in order to make this no butter banana bread recipe. Stronger flavored oils (i.e. peanut oil or olive oil) may negatively impact the banana bread taste.
  • When selecting a vegetable oil for this no butter banana bread, please read the label on the vegetable oil container if you are trying to reduce the saturated fat in your diet. Be aware that some vegetable oils (such as coconut oil) may contain a lot of saturated fat. For information on the levels of saturated fat in various vegetable oils, you might like to read this Wikipedia article.
  • Use RIPE bananas for the best results. If you use unripe green or hard yellow bananas, your banana bread will not be as tasty. Unripe bananas have more starch and less sugar than ripe bananas. The natural sweetness of ripe bananas works best when making banana bread recipes. Ripe bananas are soft and have small brown & black spots on the exterior of the yellow banana peel.
  • Make sure to use 3 large bananas (not 3 medium bananas). Otherwise, the banana bread might turn out to be a little dry.
  • In case, you like to use cups versus banana “sizes”… 3 medium-sized bananas equal roughly 1 to 1 1/4 cups of mashed bananas (not sliced bananas). 3 large-sized bananas equal roughly 1 1/3 to 1 2/3 cups of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… and my version of medium and large-sized bananas may differ from yours!
  • Use FRESH ingredients (i.e. baking soda and flour) for the best results. For example, if you use stale baking soda and/or baking powder, your banana bread will not rise properly and will be too dense. Baking soda & powder is best if used within 6 months of opening the container.
  • Optional – This recipe helps you to create a delicious “basic” moist banana bread. However, if you want to “enhance” this banana bread recipe, you can add 1 cup of your family’s favorite dessert ingredient (i.e. chocolate chips, chopped walnuts, blueberries, etc.) after you have completely mixed all of the other ingredients. Stir in the extra ingredient (i.e. chocolate chips) until it is even spread throughout the batter.
  • Optional – For a slightly richer & mild “molasses” taste, you can substitute light brown sugar for the white granulated sugar. Our thanks to Melissa & Stefanie for this tip!
  • A few people have asked (thanks Stefanie!) if you can replace the all purpose flour with bread flour when making this banana bread recipe. I wouldn’t. For the best results, I would stick with all purpose flour in order to make a banana bread. Bread flour will work but it is likely to change the taste and texture of the banana bread. For example, since bread flour has more gluten than all purpose flour, you will get a tougher and chewier banana bread.
  • If you are looking for a fun project for kids, you can turn this recipe into No Butter Banana Bread Muffins. Your kids can help you to make the no butter banana bread batter and pour/scoop the batter into the muffin trays. They will enjoy making (and eating!!) these muffins.
  • Optional – If you want to make this banana bread even more unique, you can add homemade whipped cream & sliced fruit (i.e. sliced strawberries or banana slices) on top of the banana bread (after it has cooled down). See our Blueberry Bread Recipe or Strawberry Bread Recipe for instructions on how to make homemade whipped cream and for pictures of sweet “quick breads” with whipped cream & sliced fruit on top.
  • This doesn’t happen often but if the top of the banana bread looks too moist or under cooked, you should try the “toothpick test”. Gently push a wooden toothpick or wooden skewer into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the toothpick then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 3 to 5 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 3 to 5 minutes, remove the bread pan and test the banana bread again with a toothpick.
  • If your banana breads are sticking to the bottom of your bread pan, you should consider either “greasing” the bottom of the pan with butter or vegetable oil, using a cooking spray, using a nonstick pan or lining the interior of the bread pan with baking parchment paper.
  • Since this banana bread recipe uses eggs, it is not a vegan recipe. If you are looking for a completely vegan dessert (that does not contain butter, milk or eggs), you should try out our Easy Vegan Banana Bread Recipe.
  • If you have a problem with a banana bread recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
  • In addition, you should always try to use fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your banana bread.
  • You can also visit our instructional videos section if you want to watch videos that review common banana bread problems & solutions.
  • Always wear oven mitts/gloves when dealing with a hot oven and bread pan.
  • For more banana bread ideas (i.e. chocolate chip banana bread, vegan banana bread or blueberry banana bread), please visit Bread Dad’s main Banana Bread Recipes section.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!

Reference Sources

No Butter Banana Bread Questions

Can I use olive oil to make banana bread?

Yes. If you really love olive oil, you can use olive oil as a substitute for butter in order to make banana bread. However, I would suggest using a more neutral flavored vegetable oil such as canola oil or corn oil. Vegetables oils with more distinctive flavors (i.e. olive oil and peanut oil) can interfere with the sweet taste of bananas in the banana bread… and your guests might not like these more “unique” tasting banana breads!

Can I make no butter banana bread with other ingredients such as chocolate chips?

Yes. You can make almost any variety of banana bread since you are just substituting vegetable oil for butter. For example, you can create no butter versions of chocolate chip banana bread, blueberry banana bread, cranberry banana bread and many more.

Why do people make banana bread without butter?

There are many reasons that people like to make banana bread without butter. For example, they don’t have any butter at home (i.e. ran out of butter), want to reduce the saturated fat in their diet, don’t want to eat animal-sourced ingredients, have allergies, don’t like the taste of butter, etc. Many people think that vegetable oil banana breads taste similar to butter-based banana breads.

Can I make banana muffins from this banana bread with oil recipe?

Yes! It is easy to turn this banana bread with oil recipe into banana muffins. You are basically just pouring/scooping this recipe’s banana bread batter into a muffin tray in order to create banana muffins. However, be aware that muffins bake more quickly than banana bread (due to their smaller size). Please see our No Butter Banana Muffins recipe for more information on how to make no butter banana bread muffins.


1 cup (250 grams) mashed ripe bananas (about 2 large bananas)

1 teaspoon (4 grams) baking soda

1/2 cup (120 grams) low fat plain yogurt (you can also use non fat plain yogurt)

1/4 cup (60 ml/grams) flavorless oil (canola, vegetable, or corn oil)

3/4 cup (155 grams) light brown sugar, firmly packed

1 large egg (50 grams) or 2 large (60 grams) egg whites, at room temperature


Super Moist Low Fat Banana Bread

A slightly doctored version of banana bread that produces a moist delicious loaf. Low in fat but full of yummy banana flavor!

Ingredients

  • ½ cups Egg Beaters
  • 1 cup Sugar
  • 5 Tablespoons Fat Free Sour Cream
  • 3 whole Bananas, Mashed
  • 1 teaspoon Vanilla
  • 2 cups Flour
  • 1 teaspoon Baking Soda
  • 1 pinch Salt

Preparation

Grease one loaf pan and preheat the oven to 350 degrees. Mix egg beaters, sugar and sour cream until blended. Add mashed bananas and vanilla. Lightly blend dry ingredients together in a separate bowl and add to the wet ingredients. Lightly mix together until combined. Pour into the loaf pan and bake for about 1 hour or until a skewer poked into the center of the loaf comes out clean. This recipe easily adapts to muffins just use muffin liners and bake for about 15 to 20 minutes. Recipe can be doubled.

3 Comments

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Kimberlyl on 5.5.2010

This is a really quick and easy recipe! I was looking for something to do with my almost too ripe bananas and this was really great! I made it with two eggs and regular sour cream and made it in my muffin pans. I think the next time I make it I’ll add dried cranberries and or walnuts. Good stuff!!

Aginto on 5.1.2010

I was sceptical… no butter, no oil… so I thought it wouldn’t taste good. How wrong I was! It was dense, it was moist, and baked perfectly at 60 minutes. I even added 1/4 cup cocoa and 1/2 cup chocolate chips for a Super Moist Low Fat Chocolate Chocolate Chip Banana Bread.
THANKS FOR SHARING!

Tootsweet on 4.26.2010

Side note: You can definitely substitute 2 whole eggs for the egg beaters and regular sour cream or even yogurt (vanilla bean is amazing) as a substitute for the fat free sour scream.


What makes this banana bread healthy?

This is definitely a healthier version of a traditional banana bread since it uses whole wheat flour, unrefined sugars, and healthier fats. Specifically,

  • Coconut oil is a healthier option than traditional butter when it comes to fat. You could also use olive oil, avocado oil, or butter is that is all you have at home. On top of using a healthier fat, this recipe only uses 3 tablespoons instead of the stick of butter used in most recipes.
  • Unsweetened applesauce is another trick to cut back on the oil. It adds some natural sweetness and moisture to the recipe.
  • Honey and pure maple syrup are both unrefined sugar, that are a bit better for you than processed white or brown sugar. They offer some trace nutrients and don't cause blood sugar to spike in the same way as white sugar.
  • White whole wheat flour is an alternative to traditional white flour and offers more fiber and nutrients. The "white" version of whole wheat flour has a milder flavor than traditional whole wheat flour but is just as healthy. may seem like an obvious ingredient in banana bread but this recipe uses a lot of bananas to add sweetness and moisture without oil and sugar.

Tips For Making The Best Banana Bread

  • Let your bananas get nice and ripe for this bread. The more ripe they get, the better both the flavor and color of your bread will be. Don’t fear a brown banana!
  • When you mash the bananas, let them stay a little chunky. Those bits of warm soft banana are the best bites.
  • You won’t taste the sour cream in this bread- it gives it a tiny bit of tanginess and so much moisture. You can replace this ingredient with plain greek yogurt, if you prefer.
  • Don’t over-mix! Once everything is evenly incorporated, the batter is ready to go.
  • Be generous with the cooking spray in your loaf tin, especially in the corners.
  • Use a cooling rack once the bread is done baking to avoid the exterior from becoming too dark.