Banana Bread with Oil
A moist, tender, and flavorful banana bread made with oil instead of butter. Using ripe bananas and simple pantry ingredients, this quick bread is perfect for breakfast, a snack, or even dessert. Its light texture and subtle sweetness make it a family favorite, and it’s easily customizable with nuts or other add‐ins.
Equipment
- 1 large mixing bowl (for wet ingredients)
- 1 medium bowl (for dry ingredients)
- Whisk or fork
- Rubber Spatula
- 9×5-inch loaf pan
- Measuring cups and spoons
- Oven
Ingredients
- Dry Ingredients:
- 1¾ cups 220 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Optional: ½ teaspoon ground cinnamon for extra warmth
- Wet Ingredients:
- 3 very ripe bananas about 1 to 1½ cups mashed
- 2 large eggs at room temperature
- ½ cup 120 ml vegetable oil (or canola oil)
- ¾ cup 150 g granulated sugar
- 1 teaspoon vanilla extract
- Optional Add-Ins:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips or dried fruit
Instructions
- Preheat & Prepare Pan:
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
- Combine Wet Ingredients:
- In a large mixing bowl, mash the bananas thoroughly with a fork until smooth. Add the eggs, vegetable oil, sugar, and vanilla extract. Whisk until well combined.
- Incorporate Dry Ingredients:
- Gently fold the dry ingredients into the wet mixture. Stir just until no streaks of flour remain. If you’re using any optional add-ins (nuts, chocolate chips, etc.), fold them in at this stage.
- Bake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55–65 minutes. The bread is done when a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
- Cool & Serve:
- Allow the banana bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Details
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Total Time: Approximately 75 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Quick Bread / Baked Good
- Method: Baking
- Cuisine: American
- Diet: Vegetarian (use an egg substitute for vegan adaptation)
- Keywords
- Banana Bread, Moist Banana Bread, Oil Banana Bread, Quick Bread, Homemade Banana Bread, Easy Baking, Breakfast, Snack
- Nutrition (Approximate per 1 Slice, about 60 g)
- Calories: 220
- Sugar: 20 g
- Sodium: 250 mg
- Total Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
- Note: These values are approximate and can vary based on the specific brands and ingredients used.
Notes
Banana Tips: For maximum flavor and moisture, use overripe bananas with plenty of brown spots.
Mix-Ins: Feel free to experiment with mix-ins like chopped nuts, chocolate chips, blueberries, or dried fruits.
Batter Caution: Avoid overmixing the batter once the dry ingredients are added to ensure a tender crumb.
Storage: Banana bread can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.
Vegan Adaptation: Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to make this recipe vegan.
Mix-Ins: Feel free to experiment with mix-ins like chopped nuts, chocolate chips, blueberries, or dried fruits.
Batter Caution: Avoid overmixing the batter once the dry ingredients are added to ensure a tender crumb.
Storage: Banana bread can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.
Vegan Adaptation: Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to make this recipe vegan.