Banana Bread Recipe Without Butter With A Cardamom-Rose Swirl

I developed this banana bread recipe without butter one weekend when I realized my fridge was completely empty of butter, but my counter was overflowing with overly ripe bananas. The resulting loaf has an incredibly moist crumb and a wonderful aroma from the cardamom-rose swirl. The lack of butter actually makes the texture lighter and allows the spices and banana flavor to shine through beautifully. This simple approach to making banana bread without butter is a game-changer for moistness and saves you the hassle of waiting for butter to soften. It’s perfect for impressing guests or simply making a special treat for your family’s weekend brunch.

Ingredients

This banana bread recipe without butter relies on neutral oil for moisture, which actually creates a lighter texture than butter. Here is what you’ll need, along with some tips for ingredient selection.

Ripe Bananas (3 medium, about 300g): Use very ripe bananas (spotty brown peels) for maximum sweetness and moisture. Mash thoroughly with a fork until mostly smooth, leaving a few small lumps for texture. Ensure they are fully incorporated for a uniform batter.
Sugars (100g granulated sugar, 100g packed light brown sugar): The combination adds depth of flavor and helps create a soft crumb. Light brown sugar provides moisture and a caramel note that complements the banana flavor. If necessary, you can use all light brown sugar for a richer flavor.
Vegetable Oil (120ml / 1/2 cup): This replaces the butter entirely, providing moisture without a heavy, buttery flavor. Use a neutral oil like canola, sunflower, or melted coconut oil. Avoid strong-tasting oils like olive oil, as they will overwhelm the delicate banana and spice flavors.
Eggs (2 large, room temperature): Room temperature eggs create a smoother, more emulsified batter. They act as a binder and add structure to the loaf. If your eggs are cold, place them in warm water for a few minutes before use.
Vanilla Extract (5ml / 1 teaspoon, alcohol-free): Vanilla enhances the overall sweetness and complements the banana flavor. The alcohol-free version prevents any potential bitterness when combined with delicate rose water. Use high-quality pure vanilla extract for the best flavor.
Dry Ingredients (250g all-purpose flour, 5g baking soda, 3g fine sea salt): Measure flour correctly by spooning it into the measuring cup and leveling it off. Baking soda reacts with the acidic bananas to create lift and tenderize the crumb. Salt balances the sweetness and enhances all the other flavors. For a healthier option, you can substitute up to half of the all-purpose flour with whole wheat flour.
Cardamom-Rose Swirl Ingredients (10g ground cardamom, 15ml rose water, 2g beetroot powder): Ground cardamom provides a warm, citrusy spice that pairs beautifully with banana. Rose water adds a delicate floral aroma to the swirl portion of the batter. Beetroot powder adds a natural pink hue without significantly altering the flavor, creating visual appeal.

Instructions

Follow these steps to create this unique banana bread recipe without butter. The swirl technique is easy, but take care not to overmix to maintain those distinct ribbons.

Prep the Oven and Pan: Preheat your oven to 175°C (350°F). Lightly grease and flour a standard 23×13 cm (9×5 inch) loaf pan. Alternatively, line the pan with parchment paper, allowing an overhang on the long sides for easy removal after baking.
Mash Bananas and Combine Wet Ingredients: In a large bowl, mash the ripe bananas until mostly smooth, leaving a few small lumps. Whisk in the granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until well combined and smooth, ensuring no large chunks of banana remain.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Whisk thoroughly to ensure even distribution of the leavening agent (baking soda).
Fold Wet and Dry Batters Together: Gradually add the dry ingredient mixture to the wet ingredient mixture. Fold gently with a spatula or spoon until just combined. Be careful not to overmix; a few lumps of flour are acceptable, as overmixing will result in a tough, dense loaf.
Create the Cardamom-Rose Swirl Batter: Transfer approximately 250ml (1 cup) of the plain banana bread batter to a separate small bowl. Stir in the ground cardamom, rose water, and beetroot powder until uniformly combined and a pale rosy hue. When I make this for my kids, I sometimes skip the rose water and add a handful of mini chocolate chips to the swirl portion; they never complain about this easy tweak.
Layer and Swirl: Pour about half of the plain banana bread batter into the prepared loaf pan, spreading it evenly. Dollop spoonfuls of the cardamom-rose swirl batter over the plain batter layer. Top with the remaining plain banana bread batter.
Finish the Swirl and Bake: Using a butter knife or skewer, gently create a few S-shaped motions through the batters to swirl them together. Do not overmix; you want distinct ribbons of color, not a uniform blend. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil for the remaining bake time.
Cool and Serve: Allow this banana bread recipe without butter to cool in the pan for 15 minutes before carefully lifting it out onto a wire rack to cool completely. Cooling thoroughly ensures clean slices and prevents crumbling. Once cooled, slice and serve, optionally garnishing with extra cardamom and crushed rose petals.

The Benefits of Using Oil Instead of Butter

Using oil instead of butter in this banana bread recipe without butter provides a different texture that many home cooks actually prefer. Oil results in an exceptionally moist banana bread with a tender, lighter crumb compared to butter, which can sometimes result in a dense loaf if overmixed. The best part? There’s no need to wait for butter to soften, making the mixing process much faster and easier for quick meals. This substitution also allows the other flavors, like banana and cardamom, to shine through more distinctly, creating a truly flavorful result.

Tips for Achieving a Moist, Flavorful Loaf

Don’t Overmix

Overmixing develops gluten in the flour, resulting in a dense, tough loaf. Stop mixing once the dry ingredients are just incorporated. A few lumps of flour are actually okay; they will hydrate during the bake time. This is especially important for quick bread recipes like this one.

Use Ripe Bananas

The ripeness of your bananas is absolutely key to both sweetness and moisture in this banana bread recipe without butter. Use very ripe bananas with plenty of brown spots on the peel for maximum flavor. Green bananas will yield a dryer loaf with less flavor and sweetness.

Measure Flour Accurately

Too much flour is the most common reason for a dry, dense quick bread. Spoon flour into the measuring cup and level off; avoid scooping directly from the bag. I find that a digital scale for measuring flour ensures a more consistent result every single time.

Room Temperature Eggs

Ensure your eggs are at room temperature for better emulsification with the oil, which leads to a more consistent crumb structure. Cold eggs can stiffen the batter, making it difficult to achieve a light, fluffy texture.

Make-Ahead and Storage Tips

Storing

This banana bread recipe without butter is perfect for meal prep throughout the week. Store the loaf tightly wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate it for up to 5 days. For longer storage, freeze it following the instructions below.

Freezing

To freeze, wrap the cooled loaf tightly in plastic wrap, then again in aluminum foil, or place it in a large freezer bag. Freeze for up to 3 months. To maintain freshness, label and date the package before freezing.

To Thaw

Thaw the frozen banana bread overnight in the refrigerator or on the counter for a few hours. Once thawed, you can slice and serve. You can also warm individual slices in the microwave for 30 seconds or in a low oven (150°C / 300°F) for 5-10 minutes.

FAQs: Troubleshooting and Substitutions

Can I use different types of flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for added fiber, though it will result in a slightly denser loaf. For a gluten-free banana bread recipe without butter, use a 1:1 gluten-free baking blend that contains xanthan gum for structure.

Can I add chocolate chips or nuts?

Yes, you can fold in 1/2 cup of chocolate chips or chopped nuts at the same time you create the swirl portion of the batter. Be aware that this may obscure the swirl pattern in the finished bread, especially if you add too many.

I don’t have rose water. What can I use instead?

Rose water is optional and adds a specific floral flavor. If you prefer to omit it, simply replace it with an equal amount of milk or water for consistency in the batter. Another option for a subtle flavor alternative is a few drops of almond extract or even lemon zest.

How can I tell if my loaf is done without a skewer?

Press lightly on the center of the loaf; it should spring back when fully cooked. If it sinks in the middle, it needs more time in the oven. The internal temperature for this banana bread recipe without butter should reach 93-96°C (200-205°F) to be safe.

Can I reduce the sugar in this recipe?

Yes, you can reduce the total sugar by about 1/4 cup, but keep in mind that sugar contributes to both sweetness and moisture in the final product. Reducing it significantly will result in a less tender crumb and potentially a dryer loaf. The amount in this recipe provides a perfectly balanced flavor profile.

What is beetroot powder for?

Beetroot powder is used primarily for color in this recipe. It adds a natural pink hue to the swirl portion without affecting the flavor significantly. It provides a beautiful visual contrast to the plain banana bread batter. You can omit it entirely without changing the outcome of the bread itself.

Conclusion

This easy banana bread recipe without butter proves you don’t need dairy to achieve an incredibly moist and flavorful result. The cardamom-rose swirl adds an elegant, aromatic twist that elevates this quick bread from basic to brilliant, perfect for family dinners or a premium snack. Save this recipe for your next brunch or special occasion, and try this unique flavor combination soon. Pin this recipe now and share it with your family and friends.