This is an oil-free banana bread, developed after I shared the vegan banana bread recipe from my cookbook and a viewer requested an oil-free version.

Oil-Free Banana Bread

Course Breakfast, Dessert, Snack
Cuisine American
Keyword banana bread
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Author Heather Nicholds, C.H.N.


Wet Ingredients

  • 3 bananas
  • 2 Tbsp ground flaxseed
  • 1/3 cup non-dairy milk
  • 1/3 cup nut/seed butter
  • 1/3 cup maple syrup
  • 2 tsp vanilla extract

Dry Ingredients

  • 1/4 cup unrefined sugar
  • 1 tsp baking powder
  • pinch salt
  • 1 tsp cinnamon
  • pinch nutmeg
  • 1 1/2 cups whole grain flour


  • Preheat your oven or toaster oven to 350F.
  • In a large mixing bowl, mash the bananas. Add the wet ingredients and stir until combined.
  • If you want, you can mix in all of the dry ingredients up to the flour, and stir to combine. Then add the flour last, and mix gently until the batter is mixed together. Or, you could combine all the of dry ingredients together in a separate bowl, then mix them into the dry ingredients.
  • Transfer the mixture to a loaf pan, and put in the oven for 40-50 minutes (30-40 if you use a convection oven), or until a skewer comes out clean when pushed into the loaf, or until the top is slightly browned and the loaf is springy to the touch.
  • Let cool for a few minutes, then loosen the sides and tip out of the pan. Slice, and serve.