Banana Bread without Butter

This banana bread is made without butter because banana bread made with oil is extra moist and just as delicious!

This banana bread is made without butter or milk, making it dairy free, and is one of my favorite ways to use old spotted bananas.

You can leave out the chocolate chips if you want to, but I think they make it extra delicious and was an addition inspired by my very popular banana chocolate chip muffins.

Or you can replace the chocolate chips with chopped walnuts to make banana nut bread.

However, you make it, this banana bread without butter is going to be wonderful tasty and incredibly moist.

WHY USE OVERRIPE BANANAS?

There are a few benefits to using overripe bananas in baking. 

First and foremost, older bananas give a stronger flavor than fresh bananas - the darker the better.

Secondly, they are easier to mash than fresh bananas. 

Lastly, it allows you to repurpose them instead of having food wasted. 

Eggless Option:

To make this recipe egg free, replace each egg with ¼ cup of water.

Or make my Eggless Banana Bread.

GLUTEN FREE OPTION

There are gluten free all purpose flour blends you can buy that can replace all purpose flour cup for cup.

Or you can make Oat flour which made from whole oats that have been ground into a powder, which can easily be done at home.  

Substitute 1 cup of all-purpose flour for 1 ⅓ cup oat flour.  To make 1 cup of oat flour, blend 1 ¼ cups of oats in a food processor until finely ground.

Or you can make my Oat Flour Banana Bread.

Note: oats must be marked gluten-free because they can get cross-contaminated in the factory.

HOW TO STORE

Let the bread cool fully.

Transfer the bread to an airtight container lined with a paper towel.  Place another paper towel on top of the bread before sealing. 

If using a zip-top plastic bag, line both sides of the bag with paper towels and remove as much air as possible before sealing the top of the bag. 

Store at room temperature for up to 4 days.

HOW TO FREEZE

Let the bread cool fully.  Wrap in plastic wrap, then place in a resealable freezer bag.

Freeze for up to 3 months.  They will still be safe to eat after 2 to 3 months, but their quality begins to degrade. 

When ready to eat, let thaw at room temperature. To give it a fresh-out-of-the-oven taste and texture, rewarm gently in an oven.

RECIPE TIP:

While ripe bananas work in this recipe, and old ones are called for, the blacker your bananas, the better!

Other Recipes You May Like:

• Dairy free banana cake
• Dairy free banana muffins
• Dairy Free banana pancakes
• Banana chocolate chip pancakes
• Banana nut muffins
• Chocolate Chip Banana Nut Muffins