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banana bread on wooden board with two slices cut

No butter banana bread

This no butter banana bread uses sunflower oil to make a lighter loaf. Utterly delicious and eternally popular with my children.
4 from 1 vote
Prep Time 10 mins
Cook Time 50 mins
Course Cake
Cuisine British
Servings 10


  • 225 g caster sugar
  • 120 ml oil I used sunflower but any cooking oil should work ok
  • 3 medium ripe bananas mashed
  • 2 flax eggs (2 tbsp ground flax seeds* mixed with 4 tbsp water)
  • 120 ml plain vegan yoghurt
  • 1.5 tsp vanilla extract
  • 225 g self raising flour**
  • 1.5 tsp bicarbonate of soda
  • 1.5 tsp cinnamon

To top (optional)

  • 1 banana halved lengthways, optional


  • Pre-heat the oven to 180°C(fan)/200°C/gas mark 6. Grease a 900g loaf tin and line with baking paper.
  • First make your flax eggs by mixing 2 tbsp ground flax seeds with 4 tbsp cold water and set aside to thicken. Mash your three ripe bananas in a mixing bowl and set aside.
  • Whisk together 225g caster sugar and 120ml sunflower oil until smooth. Add 2 flax eggs, 3 mashed bananas, 120ml vegan yoghurt and 1.5 tsp vanilla extract. Beat until well combined.
  • Use a metal spoon to gently fold in 225g self raising flour, 1.5 tsp bicarbonate of soda and 1.5tsp cinnamon until just mixed.
  • If using press the two halves of banana into the top of the banana bread before baking.
  • Pour into the tin and bake for 45-50 minutes. Test with a skewer inserted into the middle - it should come out clean. If the banana bread is getting too brown on top, cover with foil for the last 5-10 minutes of baking.
  • Leave to rest in the tin for a few minutes and then carefully remove from the tin and leave to cool on a wire rack.


*Also known as linseeds
**If you don't have self raising flour you can use plain flour instead. You will need to add 2 tsp baking powder as well.
Keyword no butter banana bread
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