banana bread with oil recipe

Written ByJenny Smyth Posted on
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The Best banana bread with oil recipe

I’ve been making banana bread with oil for years, and it’s still one of my family’s favorite recipes. There’s something about the combination of ripe bananas, sweet oil, and warm spices that just feels like home.

I love how easy it is to make, too – just mash up those bananas and mix them with flour, sugar, eggs, and a hint of vanilla. The result is a moist, delicious loaf that’s perfect for breakfast or a snack.

My kids devour it in seconds, and I’m always happy to whip up a batch for our weekly family gathering. Plus, using oil instead of butter makes the recipe healthier and more versatile.

We love to enjoy it on its own or topped with a pat of butter or a drizzle of honey. It’s the perfect comfort food for any occasion.

Moist Banana Bread with Oil

4.8 from 946 votes

This banana bread uses oil instead of butter for an incredibly moist and tender crumb. It is a simple, one-bowl recipe that is perfect for using up overripe bananas.

Prep Time10 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Banana Bread

3 ripe bananas, mashed (about 1 1/2 cups)
1/2 cup vegetable oil
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan with oil or nonstick spray, then set it aside.
3In a large mixing bowl, mash the ripe bananas with a fork until smooth.
4Add the vegetable oil, granulated sugar, egg, and vanilla extract, then whisk until the mixture is well combined and slightly frothy.
5Sprinkle the all-purpose flour, baking soda, salt, and ground cinnamon over the wet ingredients.
6Stir with a rubber spatula just until the flour is incorporated and no dry streaks remain, being careful not to overmix.
7Pour the batter into the prepared loaf pan and spread it evenly.
8Bake for 50 to 55 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
9Let the banana bread cool in the pan on a wire rack for 10 minutes.
10Then turn it out onto the rack to cool completely before slicing.

🔧Equipment

9×5-inch loaf pan
Large mixing bowl
Whisk or fork
Rubber spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 23mg🧂Sodium: 280mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 4g

📝Notes

For extra flavor, add 1/2 cup of chopped walnuts or chocolate chips to the batter. Use very ripe bananas with brown spots for the best sweetness and moisture.

Watch Video Of How Moist Banana Bread with Oil Works

This banana bread with oil recipe is always a good idea for any occasion – whether you’re looking for a quick breakfast on-the-go or a delicious dessert to serve at your next family gathering. The best part?

It’s incredibly easy to make ahead of time and store in the fridge or freezer until you’re ready to serve it. Simply thaw it at room temperature or reheat it in the microwave before serving – either way, it’s sure to be a hit!

❓ Frequently Asked Questions About Moist Banana Bread with Oil

1. What is the difference between using oil and butter in banana bread?

Using oil instead of butter gives the bread a lighter texture and a more subtle flavor. It also makes the recipe more versatile – you can easily swap out different types of oil for varying flavor profiles. For example, olive oil adds a fruity taste while coconut oil brings a rich, creamy note.

2. Can I use frozen bananas in this recipe?

Yes, you can definitely use frozen bananas in this recipe! Just thaw them first and squeeze out as much liquid as possible before mashing them up with the other ingredients.

3. Why do you recommend using high-quality oil in this recipe?

Using high-quality oil ensures that your banana bread tastes rich and decadent without being overpowering. Look for neutral-tasting oils like canola or grapeseed for the best results.

4. Can I make this recipe gluten-free?

To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free alternative like almond flour or coconut flour.

5. How do I store leftover banana bread?

Store leftover banana bread in an airtight container at room temperature for up to three days or wrap tightly in plastic wrap and freeze for up to two months.

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