No Butter Banana Bread Recipe with Streusel

We’ve all been there: a bunch of overripe bananas sitting on the counter, practically begging to be baked into something delicious. Banana bread is the obvious choice, but what if you’re out of butter? Or maybe you’re just looking for a slightly healthier twist? This no butter banana bread recipe is even better than the classic! And the best part? It has a sweet and crunchy cinnamon streusel topping. This recipe will teach you how to make moist, delicious banana bread without butter, topped with a delightful streusel. You’ll get all the tips and tricks for perfect results every time.

Why You’ll Love This No Butter Banana Bread Recipe

This isn’t your average banana bread. It’s got a secret weapon: a delicious streusel topping that takes it to the next level.

The Streusel Topping: The cinnamon streusel adds a delightful textural contrast to the soft banana bread. The crispness provides a satisfying crunch with every bite.

Amazing Taste: The cinnamon in the streusel complements the banana flavor perfectly. It enhances the warm and comforting flavors of the banana bread.

Moist and Delicious: Using vegetable oil instead of butter keeps the bread incredibly moist. The texture is soft and tender.

Quick and Easy: This recipe is so quick and easy to make. It’s the perfect way to use up those ripe bananas.

Family-Friendly: It’s a crowd-pleasing recipe that both kids and adults will enjoy. Everyone loves a slice of warm banana bread!

Ingredients Needed

Here’s everything you’ll need to bake this amazing no butter banana bread:

3 Bananas ((ripe & large sized) – 345 grams – Use 1 1/2 cups of mashed bananas to be exact.)
1/2 Cup Vegetable Oil
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)

Ingredient Notes & Substitutions

Here are some helpful notes and substitution ideas for the ingredients:

Bananas: Ripe bananas are key for both flavor and moisture. The riper, the better! They should be spotty and soft. If your bananas aren’t quite ripe enough, add 1 teaspoon of cinnamon to the batter to boost the flavor. Make sure to use 1 1/2 cups of mashed bananas for the best results. For more information, you might want to check out this article about different types of bananas and their uses.

Vegetable Oil: Use a neutral-flavored oil like canola, corn, or light olive oil. These won’t add any unwanted flavors to the bread. You can also use coconut oil or avocado oil, but keep in mind that they will impart a slight flavor. Coconut oil will give the bread a subtle coconut taste, while avocado oil can add a slightly nutty flavor. Detailed explanation of oil alternatives and their impact on flavor/texture.

Sugar: You can substitute light brown sugar for white granulated sugar if you prefer. Brown sugar will add a slightly molasses-like flavor and make the bread even more moist.

Flour: This recipe is written for all-purpose flour. I haven’t tested it with gluten-free flour blends, but it should work. You may need to adjust the amount of liquid slightly. To understand more about the different types of flour, you can read this article on flour types and their uses.

Add-ins: Feel free to add chocolate chips, walnuts, or other nuts to the batter. About a cup of your favorite add-ins will do the trick. If using walnuts, make sure they are chopped.

How to Make No Butter Banana Bread

Follow these simple steps to bake the perfect loaf of no butter banana bread:

Step 1: Preheat the Oven

Preheat oven to 325 degrees F (163 degrees C). Preheating is important for even baking. It ensures that the bread rises properly and cooks evenly.

Step 2: Mash the Bananas

Mash bananas with a fork. You want them to be mostly smooth, but a few small chunks are okay. Overripe bananas are much easier to mash.

Step 3: Beat the Eggs

Lightly beat eggs. You don’t need to whip them vigorously; just a quick mix to break the yolks and combine the whites and yolks.

Step 4: Combine Wet Ingredients

Mix bananas, vegetable oil, eggs and sugar together in a large mixing bowl. Stir until completely mixed. A large mixing bowl gives you plenty of room to work.

Step 5: Add Dry Ingredients

Mix in the remaining ingredients (flour, vanilla extract, baking soda, baking powder, salt). Stir until the batter is fully mixed. 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. Overmixing develops the gluten in the flour, resulting in a tough bread.

Step 6 (Optional): Add Your Favorite Mix-Ins

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.

Step 7: Pour into Bread Pan

Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan. Using a nonstick bread pan prevents the bread from sticking and makes it easier to remove after baking.

Step 8: Prepare the Streusel Topping

Mix together 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/4 teaspoon ground cinnamon, and 3 tablespoons vegetable oil until crumbly. Sprinkle evenly over the batter.

Step 9: Bake

Bake in the oven at 325 F (163 C) for 65-70 minutes. Insert a toothpick into the center of the bread to check for doneness. The toothpick should come out clean or with a few moist crumbs.

Step 10: Cool Down – Part 1

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. Do not skip this step as the “cool down” completes the baking process. This allows the bread to set properly.

Step 11: Cool Down – Part 2

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. Allowing the bread to cool completely on a cooling rack prevents it from becoming soggy.

Making Banana Bread Muffins

Want to make muffins instead of a loaf? You can easily adapt this recipe! Use a standard or jumbo muffin tin. Fill the muffin cups about 2/3 full. Bake for 18-22 minutes for standard muffins, or 25-30 minutes for jumbo muffins. A toothpick inserted into the center should come out clean or with a few moist crumbs.

Pro Tips & Troubleshooting

Here are some tips and tricks to help you bake the perfect banana bread:

Pro Tips

Use ripe bananas for the best flavor and moisture.

Don’t overmix the batter; mix until just combined.

Measure the mashed bananas accurately (1 1/2 cups).

Use a neutral-flavored oil.

Let the banana bread cool completely before slicing.

Sprinkle the streusel topping evenly for consistent texture and sweetness.

Use a toothpick to check for doneness – it should come out clean or with a few moist crumbs.

If the top of the bread is browning too quickly, tent it with foil.

Common Mistakes to Avoid

Using unripe bananas, which will result in a bland flavor.

Overmixing the batter with an electric mixer, leading to a rubbery and gummy texture.

Using stale baking soda or powder, which affects the rise and taste.

Not preheating the oven completely.

Opening the oven door frequently during baking, which can cause the bread to sink.

Adding too much extra banana, which throws off the liquid-to-dry ingredients ratio.

Forgetting the streusel topping!

Serving & Storage

Here are some ideas for serving and storing your delicious banana bread:

Serving Ideas

Serve slices warm or at room temperature.

Pair with coffee, tea, or milk.

Top with a dusting of powdered sugar or a drizzle of honey.

Serve with a scoop of vanilla ice cream or whipped cream.

Make a banana bread French toast.

Storage and Make-Ahead

Store the banana bread in an airtight container at room temperature for up to 3 days.

For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months.

To reheat, thaw overnight in the refrigerator or microwave individual slices.

Conclusion

This no butter banana bread is moist, delicious, and easy to make. The unique streusel topping adds a delightful crunch and sweetness that takes it to the next level. This recipe is foolproof and perfect for bakers of all levels. Give it a try and share your variations!

If you loved this No Butter Banana Bread recipe, please rate it and leave a comment below! For another delicious take, you might enjoy this beginner banana bread recipe with streusel topping. Explore related recipes on the site for more baking inspiration.

FAQ

Here are some frequently asked questions about making banana bread:

What kind of oil works best in no butter banana bread? Neutral-flavored oils like canola, vegetable, or light olive oil are recommended. Coconut and avocado oil can also be used, but they will impart a slight flavor.

How can I make this banana bread even moister? Make sure to use ripe bananas, and don’t overbake the bread. Adding a tablespoon of applesauce or sour cream can also help.

How do I prevent my banana bread from sinking in the middle? Don’t overmix the batter, and make sure your baking powder and baking soda are fresh. Avoid opening the oven door frequently during baking.

Can I add nuts or chocolate chips to this recipe? Yes! Feel free to add up to 1 cup of chopped nuts (walnuts, pecans) or chocolate chips to the batter. Also, if you’re a chocolate chip cookie fan, check out these easy chocolate chip cookie recipes for a delightful treat.

How long can I store banana bread? At room temperature, banana bread will last for up to 3 days. In the refrigerator, it will last for up to a week. You can also freeze it for up to 2 months.

What if I don’t have ripe bananas? You can ripen bananas quickly by placing them in a paper bag with an apple or a banana peel for a day or two. Alternatively, you can bake them in the oven at 300°F (150°C) for 15-20 minutes. For another recipe to use up ripe bananas, consider this Starbucks banana bread copycat recipe!

Can I use frozen bananas in this recipe? Yes, you can! Just thaw them completely and drain any excess liquid before mashing. Also, if you’re looking for a healthier take on banana bread, you might want to try this super moist banana bread recipe.