All-time Favorite Banana Bread Recipe

best healthy banana bread without butter ingredients

Banana bread has become THE thing to bake in this year. I’ve been making tweaks to this recipe for YEARS. It comes together quickly and trust me, it’ll disappear quickly too.

It’s not very sweet (which lets the banana flavor shine), ridiculously moist, and has the perfect crumb.

the best healthy banana bread without butter slice
the best healthy banana bread without butter slice
the best healthy banana bread without butter slice

The recipe makes 1 tall loaf or 2 shorter loaves. I like to make 2 smaller ones because they bake faster and tend to last longer at the C&C household


  • 4 medium bananas (430 grams)
  • 3/4 cup sugar (or 2/3 for less sweet)
  • 2 large eggs
  • 1/2 cup vegetable oil (or 1/3 for less fat)
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar (optional but will make your cake extra fluffy)
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups all purpose flour (300g)
  • 1 cup chopped walnuts (optional)


  1. Preheat the oven to 350° F
  2. FLOUR MIXTURE: In a separate bowl, sift the flour, baking powder, baking soda, and salt (don’t skip this step!). Set aside
  3. BANANA: mash and set aside
  4. WET INGREDIENTS: In a large bowl, cream the eggs, oil and sugar until a pale consistency, about 2 minutes.
  5. Add vanilla, apple cider vinegar, and mashed bananas to the wet ingredients. Whisk until incorporated
  6. Add the flour mixture to the wet ingredients and whisk until incorporated and no flour is visible
  7. Add half the chopped walnuts and mix. Reserve the other half for the topping
  8. Divide batter into 2 loaf pans. Top with remaining walnuts
  9. Bake for 40 minutes if you’re making 2 loaves, or for 60-90 minutes if you’re making 1 loaf. Since timings may vary, be sure to check periodically with a toothpick and remove it from the oven when it comes out clean. Halfway through the cook, carefully open the oven and create a crease down the middle of the loaf
  10. Let cool completely. I like to de-mold the bread from the pan and cool it in the refrigerator to speed up the process. I’ve found this makes the tops crispier

If you try this out, let me know how it turned out. As always, you can DM me on Instagram with questions!

xx, Shway

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