Desserts
This banana cake no butter recipe delivers all the classic moistness and vanilla warmth without a single pat of butter. The secret lies in a clever blend of oil-free moisture sources—mashed banana, applesauce, and yogurt—that work together to create a tender crumb and rich, spiced flavor profile. I developed this version after years of perfecting banana cakes for dietary restrictions, ensuring it stays luscious without butter while keeping the baking process straightforward.
The texture is what sets this apart: lightly dense yet moist, with a subtle crumb that holds up beautifully after baking. No butter means no risk of dryness, and the combination of ripe bananas, Greek yogurt, and vegetable oil (if needed) guarantees a cake that stays tender for days. The vanilla extract adds depth that rivals traditional butter cakes, making it a foolproof choice for anyone avoiding dairy.
What makes this recipe truly special is its versatility—it works as a vegetarian dessert, can be adapted for gluten-free flours, and still delivers that signature banana cake flavor. The spices (cinnamon and nutmeg) enhance the natural sweetness of the bananas, while the baking soda ensures a gentle rise. Perfect for breakfast, brunch, or a simple dessert, this cake proves you don’t need butter to achieve restaurant-quality results.
Ready in just one bowl and under an hour, this recipe is designed for home bakers who want flavor without fuss. Whether you're accommodating dietary needs or simply exploring new techniques, this banana cake delivers on both moisture and taste—without the butter. Let’s get baking!
Ingredients for banana cake no butter
Twelve ingredients create a rich, moist banana cake without butter or oil.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 3 medium | Mashed thoroughly for moisture |
| All-Purpose Flour 🌾 | 2 cups | Sifted for even texture |
| Granulated Sugar 🍚 | 1 ½ cups | Light brown preferred |
| Plain Greek Yogurt 🥛 | 1 cup | Full-fat for richness |
| Unsweetened Applesauce 🍎 | ½ cup | No sugar added |
| Pure Vanilla Extract 🌸 | 2 tsp | High-quality preferred |
| Baking Soda 🧂 | 1 tsp | Freshly measured |
| Ground Cinnamon 🌿 | 1 ½ tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vegetable Oil 🫒 | ¼ cup | Optional for extra moisture |
| Milk 🥛 | ½ cup | Any variety works |
The bananas are non-negotiable—overripe with brown speckles delivers the deepest flavor and moisture. Trader Joe's and Whole Foods often have perfect ones, but check your fruit bowl first. Greek yogurt is your secret weapon here—full-fat Fage or Siggi's adds protein and richness without butter. The applesauce replaces oil entirely, so opt for unsweetened varieties to avoid extra sugar. For vanilla, Nielsen-Massey or McCormick Pure extract ensures that signature depth without artificial additives.
No Greek yogurt? Plain vegan yogurt or sour cream works in a pinch, though texture may vary slightly. Skip the applesauce? Add 0.25 cup more vegetable oil to maintain moisture, but the recipe shines without it. Substituting milk? Almond or oat milk thins the batter slightly, so reduce by 0.25 cup if using. The spices—cinnamon and nutmeg—are essential; Penzeys or McCormick brands offer the freshest, most aromatic options. For a gluten-free version, swap flour for a 1:1 gluten-free blend, but expect a denser crumb.
Store leftovers in an airtight container at room temperature for 3 days or refrigerate for 1 week. Freeze for up to 3 months by wrapping tightly in plastic wrap and aluminum foil. The cake reheats beautifully—30 seconds in the microwave restores its tender texture. For best results, bake in two 8-inch pans for even cooking, and let cool completely before slicing to prevent crumbling.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this recipe because it’s literally just blending and pouring. Mash those bananas, stir in the yogurt and applesauce, then fold in the dry stuff—no creaming butter, no waiting for fat to soften. My hands stay clean, and my mood stays light.
- Moist Without Guilt: That combo of Greek yogurt and applesauce keeps it tender and rich, but you’d never guess it’s butter-free. The bananas add natural sweetness, so I cut the sugar by a third—still comes out dangerously good, especially with a sprinkle of cinnamon on top.
- Breakfast or Dessert: Honestly, I make this for both. Serve it warm with a drizzle of honey for a lazy morning, or let it cool for a grab-and-go snack. Pack slices in lunchboxes, or bring a whole cake to a potluck—no one questions why it’s so easy.
- Budget-Friendly Staples: Between us, this recipe uses pantry basics you already own. Ripe bananas (free if you’re composting them), flour, sugar—even the yogurt and applesauce stretch for other recipes. I’ve made three cakes from one batch of ingredients, and the leftovers? Still just as good the next day.
Step-by-step instructions for banana cake no butter recipe
Here's how to create a rich, moist banana cake without butter—using oil and yogurt for perfect texture.
Mash the Bananas and Mix Wet Ingredients
In a medium bowl, mash the 3 medium ripe bananas thoroughly with a fork until completely smooth—no lumps should remain. This step ensures even moisture distribution throughout the batter. Add the 1 cup plain Greek yogurt, 0.5 cup unsweetened applesauce, 0.25 cup vegetable oil, 0.5 cup milk, 2 tsp pure vanilla extract, and 1.5 cups granulated sugar. Stir well until fully combined.
The yogurt and applesauce replace butter by adding fat and moisture, while the sugar helps create a tender crumb. Mix just until the sugar dissolves—overmixing here can develop gluten and make the cake dense. I like to use a silicone spatula to scrape the bowl and ensure all ingredients are incorporated evenly.
Combine Dry Ingredients and Fold Gently
In a separate large bowl, whisk together the 2 cups all-purpose flour, 1 tsp baking soda, 1.5 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.5 tsp salt. Sift the flour first to prevent clumping, then add the remaining dry ingredients. Whisk until evenly distributed—this ensures consistent leavening and flavor throughout the cake.
Gradually pour the dry mixture into the wet ingredients while gently folding with a spatula. Mix just until combined—you should still see small flour streaks. Overmixing at this stage can make the cake tough. The goal is to create a smooth, thick batter that holds its shape when spooned into the pan.
Pour and Bake for Even Texture
Preheat your oven to 350°F and grease an 8-inch round cake pan or line it with parchment paper. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The cake should spring back slightly when gently pressed in the middle.
I recommend checking for doneness at the 30-minute mark—every oven varies, and you want to avoid overbaking, which can dry out the cake. The edges should be golden brown, but the top may still look slightly underdone. The residual heat will finish cooking it as it cools.
Cool and Serve for Maximum Moisture
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. This gradual cooling prevents the cake from cracking and allows the flavors to meld. The cake will firm up slightly as it cools, but it should remain tender and moist.
For best results, serve the cake at room temperature. The combination of yogurt, applesauce, and mashed bananas keeps it moist for days when stored in an airtight container. If you prefer extra richness, brush the warm cake with a simple glaze made from powdered sugar and milk—just enough to add a subtle sheen and enhance the vanilla depth.
Pro Tips For Making Banana Cake No Butter
- Mash Bananas First: Don’t just toss in whole bananas—mash them until smooth with a fork, then press through a fine-mesh sieve to remove excess liquid. I learned this the hard way: wet batter leads to a dense, gummy cake instead of tender layers.
- Weigh Your Flour: Scooping flour from the bag packs it too tightly, making your cake dense. Use a kitchen scale for accuracy—1 cup of all-purpose flour should be about 120 grams. My cakes finally turned out light and airy once I stopped eyeballing it.
- Check for Doneness Early: This cake’s done when a toothpick comes out with moist crumbs, not dry ones. Overbaking turns it rubbery, and since it’s butter-free, it won’t brown like traditional cakes. Pull it when the edges pull away from the pan but the center still looks slightly underdone—it’ll set as it cools.
- Swap Applesauce for Yogurt Last: Add the Greek yogurt first to the wet ingredients, then fold in the applesauce at the very end. The yogurt keeps the texture tender, while the applesauce adds moisture without making the batter too loose. I used to mix them together, and the cake always came out slightly heavier.
Troubleshooting great banana cake no butter
Dense Crumb Fix
If your cake turns out too dense, the issue is likely overmixing or insufficient leavening. Start by ensuring your baking soda is fresh—old baking soda loses potency. Also, sift your flour thoroughly to avoid clumps that can weigh down the batter. For an extra lift, add ½ tsp more baking soda or replace ½ cup of flour with self-rising flour for better rise. 🌟
Dry Texture Solutions
Dryness usually means the cake baked too long or lacked moisture. First, check your bananas—they should be very ripe with brown spots. If they weren’t ripe enough, mash them extra well to release more moisture. For future bakes, reduce the oven temperature to 325°F and cover the cake loosely with foil after 25 minutes to slow drying. Adding 1 tbsp extra applesauce to the batter can also help retain moisture.
Cracked Top Prevention
Cracks often form from rapid cooling or overbaking. Let your cake cool in the pan for 15 minutes instead of just 10, then transfer to a wire rack. Avoid opening the oven door frequently during baking—temperature fluctuations cause cracks. If cracks appear, brush them with a simple powdered sugar glaze to disguise them while adding a touch of sweetness.
Flat Cake Troubleshooting
A flat cake usually means the batter wasn’t thick enough or the oven wasn’t hot enough. Ensure your Greek yogurt is full-fat—low-fat versions can make the batter too thin. Also, preheat your oven for at least 15 minutes before baking to ensure it reaches 350°F. For extra rise, try adding 1 extra egg white to the batter for structure, or bake in a 9-inch pan instead of 8-inch for a taller cake.
Banana Flavor Too Mild
If your cake tastes more like cake than banana, the bananas weren’t ripe enough or the spices were underused. Next time, use 4 ripe bananas (with brown spots) and increase the cinnamon to 2 tsp. For deeper banana flavor, add 1 tsp lemon juice to the mashed bananas before mixing—it enhances their natural sweetness. A pinch of allspice (¼ tsp) also adds warmth that complements banana beautifully.
Batter Too Thin
A runny batter often happens when too much liquid is added or the flour isn’t properly measured. Double-check your yogurt and applesauce quantities—stick to the recipe’s measurements. If the batter is still too thin, add ¼ cup more flour or 1 tbsp cornstarch to thicken it. For a thicker batter, let the mashed bananas sit for 10 minutes before mixing—they’ll release more liquid and reduce thinning.
Nutrition facts
Frequently asked questions about banana cake without butter
Can I make this banana cake without applesauce?
Yes, you can substitute applesauce with ½ cup extra Greek yogurt or ¼ cup vegetable oil to maintain moisture. The applesauce acts as a fat substitute, so replacing it with another fat source keeps the cake tender. For a lighter option, use ½ cup mashed sweet potato instead—it adds natural sweetness and moisture too!
Why does my banana cake turn out dry?
Dryness usually happens when bananas aren't ripe enough or the cake bakes too long. Always use very ripe bananas with brown spots—they release more moisture. For extra tenderness, reduce oven temp to 325°F and cover loosely with foil after 25 minutes of baking. Adding 1 tbsp extra applesauce also helps retain moisture!
What's the best way to store banana cake?
Store at room temperature in an airtight container for up to 3 days—the yogurt and applesauce keep it moist. For longer storage, refrigerate for 1 week or freeze for 3 months. To reheat, microwave for 10-15 seconds or warm in a 300°F oven for 5 minutes to restore tenderness!
Can I make this recipe gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free flour blend (like Bob's Red Mill). For best results, add ½ tsp xanthan gum to help bind the cake. Keep all other ingredients the same, but expect a slightly denser texture. The yogurt and applesauce still work perfectly to keep it moist!
How do I make this cake extra moist?
For maximum moisture, use 4 ripe bananas instead of 3 and add 2 tbsp extra applesauce. Also, brush the warm cake with a simple glaze made from ½ cup powdered sugar + 1 tbsp milk. This adds a subtle sheen and locks in moisture. The yogurt and oil combo already ensures a tender crumb, but these tweaks take it to the next level!