Banana Week! No Butter Banana Bread

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mmm banana! I love it as much as last week, but I’ll spare you the repeat story of my banana love.

Bana-na-na. It’s just one of those things that just goes…with everything. Oatmeal, french toast, on your Cheerios, in milk with sugar, dipped in peanut butter, pie, ice cream, cookies,drizzled in chocolate, in breads, plain…. how are these not one of the most amazing things on this earth?! From what I can gather, I think most everyone enjoys the banana flavor, but certain people  just can’t get past the texture. Cakes is one of those. As long as it’s in something, he’s fine, but he’ll never just pick one up and go to town, so I love incorporating it into secret-healthy things 🙂

I love baking, I hate butter. It’s kind of my M.O. Have you seen those fat visualizations where they show you what a pound of fat looks like in your hands? That’s what I think of when I think of butter. I feel like I’m just putting stick of butter into my back pocket and it’s soaking into my skin. I’ll use (sunflower) oil. Thanks.

Here is yet another awesome banana, and bread recipe without butter. Tastes better, lasts longer, and guilt free! This single loaf is the perfect mixture of the perfect crisp golden brown outside, a mouth-watering moist banana filling inside, but also the perfect pairing of flakiness with every bite. Need more chocolate? Try my Chocolate Swirl version of Banana  Bread!

Make this, sincerely yours, Ms. Butter Anxiety

The PERFECT Banana Bread

1 cup sugar

3 mashed bananas (about 1 cup, a little over wont hurt)

1/2 cup oil

2 eggs

1/2 cup sour cream (looking for an alternative? Substitute applesauce or greek yogurt!)

1 1/2 tsp vanilla

1 1/2 cup flour

1 1/4 tsp baking soda

1/2 salt

1/2 tsp cinnamon

1. Preheat oven to 350 and grease your pan with cooking spray, then flour it as well. This is one of the few times I don’t use parchment paper, I think the crust turns out better.

2. With either a wire whisk or a stand mixer, add your sugar and oil together (I used a 1/4 cup olive oil and 1/4 cup canola oil, but use what you have)

3.Add eggs, bananas, sour cream and vanilla until blended. If you don’t spend extra time making sure your bananas are mashed well I would recommend using your mixer to work it more.

4. Slowly add your flour, followed by the rest of your dry ingredients just until everything has combined, do not over-mix.

5. Pour batter into pan, and bake for about 50 minutes. I always check mine with a toothpick 5 minutes early  and wait for it to come out clean. If you’re going to take the time to make bread, you don’t want to over-bake it and dry it out.

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28 thoughts on “Banana Week! No Butter Banana Bread

  1. Made this today – it was perfect! And guilt free. I used canola oil. Two thumbs from health-conscious boyfriend!

  2. What’s the size of the loaf pan you use for this recipe? I’m looking to buy a new pan just for this bread because my family loves it so much even though we don’t have special loaf pans!

  3. Reblogged this on angus & avocado and commented:
    I’ve got naner’s and I’ve gotta get rid of ’em! We go through no butter phases (olive oil works just as well, and is sooo much better for us), and we ALWAYS have Greek Yogurt in the house – as we replace it for ANYTHING that calls for sour cream. Once you get past the simple fact that it’s not sour cream, you’re golden. Additionally: Sour cream lacks so much TASTE after going to the Dark Side of “healthier”.

    Can’t wait to smell this baking. And better yet, see Josh’s face when he walks in the door from work. Cause who doesn’t like to come home to fresh baked AMAZING?!?!?! 🙂

    (Thanks spirakitchen!)

    xoxo,
    T

  4. My bread is in the oven now. It smells so good, but I had to put it in for another 35 minutes, because it was completely raw in the middle.

  5. oh my goodness just wanted to say..this recipe ROCKS! im not a cook..lucky for me my husband is..but the problem being..i realize if i want something..i have to DO IT MYSELF! LOL..i followed the recipe and used applesause as the substitute..it turned out perfectly most.

  6. I made this tonight, it took a little longer to bake, if your middle isn’t completely baked cover it with aluminum foil and put in the lower part of the oven for a few more minutes and check. The cake is nice, not too moist not too dry, doesn’t have too much flavor, enough, it’s nice but it could use more chocolate or something to make it even better.

  7. Pingback: No Butter Banana Bread | SONE SU

  8. I just put this recipe together using applesauce, I also decided to make them into muffins instead of a loaf… hopefully it turns out, the batter had a great looking consistency – will update when they are done.

  9. Made them with greek yogurt earlier today and they were awesome !
    I would reduce the sugar next time tho as they are fairly sweet.

  10. Darn good! I used 1/2c of sugar instead of the full cup, plus half sour cream/applesauce instead of yougurt! It was very sweet and delicious! I also added chopped pecans and since I don’t have a loaf pan I baked it all in a 9in pie pan for about 50 minutes. Perfect moist banana cake with amazing texture and flavor!

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