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–+ servings
Sliced cinnamon banana bread with a cinnamon swirl in the middle.
5 from 4 votes

Banana Bread Without Butter

This cinnamon swirl banana bread uses almond butter instead of butter, and oat flour instead of all-purpose flour. It's incredibly moist and makes a great snack or dessert.
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Prep Time: 15 minutes
Baking Time: 45 minutes
Total Time: 1 hour
Servings: 12
Author: Eloïse

Ingredients
 

Wet ingredients

  • 3-4 (300-350 g without skin) ripe bananas
  • ¼ cup (40 g) sugar
  • 3 tablespoons (45 g) almond butter
  • ¼ cup (60 ml) plant-based milk I use unsweetened soy milk
  • 2 tablespoons ground cinnamon
  • 1 teaspoon vanilla extract

Dry ingredients

  • 1 cup (130 g) gluten-free oat flour or grind oats in a blender
  • 1 cup (105 g) almond flour or grind almonds into a fine powder
  • 2 tablespoons (30) ground flax seeds or 1 egg if not vegan
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Cinnamon sugar

  • 2 tablespoons (15 g) brown sugar also known as "cassonade"
  • 1 ½ teaspoons ground cinnamon

Instructions
 

  • Preheat the oven to 350°F (180°C). Line a loaf pan with parchment paper.
  • In a medium mixing bowl, combine the oat flour, almond flour, flaxseed meal, baking powder, baking soda, and salt.
  • In a larger mixing bowl, mash the bananas. Add in the sugar, almond butter, milk, cinnamon, and vanilla extract.
  • Add the dry ingredients to the wet and gently mix with a spatula (don’t overmix the batter).
  • In a small bowl, mix the brown sugar with cinnamon for the cinnamon swirl.
  • Pour half the batter into the loaf pan. Sprinkle cinnamon sugar on top. Cover with the rest of the batter. Go in with a knife and create a beautiful swirl by making up and down movements.
  • Bake for 45 minutes at 350°F (180°C), fan.
  • Let it cool down completely before slicing (this is very important as the texture improves while cooling).

Video

Notes

  1. Use overripe, spotty bananas. Underripe bananas are difficult to mash and won't mix well with the other ingredients.
  2. Give the almond butter a good stir to make sure that the oil is perfectly incorporated before adding it to the mashed bananas.
  3. You can substitute almond butter with peanut butter. However, it will drastically impact the taste.
  4. Use a kitchen scale instead of measuring cups for best results. Small variations in the weight of oat and almond flour can have a huge impact on the texture of the banana bread.
  5. Don't overmix the batter, some lumps are okay! Hence why I recommend using a spatula rather than a hand mixer.

Nutrition

Calories: 181kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Fiber: 4g | Sugar: 10g
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