banana nut bread with oil recipe

Written ByJenny Smyth Posted on
banana nut bread with oil recipe
Jump to Recipe Jump to Video Print Recipe

The Best banana nut bread with oil recipe

I’ve been making this banana nut bread with oil recipe for years, and it’s always a crowd-pleaser. The combination of ripe bananas, crunchy walnuts, and a hint of cinnamon is a match made in heaven.

I love how the oil adds a richness to the bread without making it too heavy. My kids devour this bread in minutes, and I’m happy to oblige them.

It’s perfect for breakfast, a snack, or even as a dessert. I’ve made it for family gatherings, potlucks, and even just for a quick breakfast on-the-go.

One of the best things about this recipe is how easy it is to make – just mix everything together and bake. It’s also relatively healthy compared to other baked goods, thanks to the use of oil instead of butter.

Plus, it’s a great way to use up ripe bananas that are about to go bad.

Banana Nut Bread with Oil

Banana Nut Bread with Oil

4.6 from 1179 votes

This moist and tender banana nut bread uses oil instead of butter for a lighter texture. Ripe bananas and crunchy walnuts create a classic combination perfect for breakfast or a snack.

Prep Time10 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 10Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Bread

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

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×5-inch loaf pan with nonstick spray or oil, then set it aside.
3In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined.
4In a large bowl, mash the bananas with a fork until smooth, then stir in the granulated sugar, brown sugar, oil, egg, and vanilla until well blended.
5Pour the dry ingredients into the wet mixture and stir with a spatula just until no streaks of flour remain.
6Fold in the chopped walnuts gently, 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 bread cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely before slicing.
10Serve at room temperature.

🔧Equipment

9×5-inch loaf pan
Mixing bowls
Whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 20mg🧂Sodium: 280mg🌾Total Carbs: 46g🥦Dietary Fiber: 2g🍬Sugars: 23g🥩Protein: 5g

📝Notes

Use very ripe bananas with brown spots for the best sweetness and moisture. You can substitute pecans for walnuts or add 1/2 cup chocolate chips for a variation. Store leftovers wrapped in plastic at room temperature for up to 3 days.

Watch Video Of How Banana Nut Bread with Oil Works

To store this banana nut bread with oil, let it cool completely then wrap it in plastic wrap and keep it at room temperature for up to 4 days. For longer storage, you can refrigerate it for a week or freeze slices for up to 3 months.

To reheat, just pop a slice in the microwave for 15 seconds or toast it in a toaster oven until warm. This bread is perfect for family gatherings because it is easy to make, travels well, and everyone loves the combination of sweet banana and crunchy nuts.

I always bring a loaf to potlucks or holiday brunches and it is always the first thing to disappear.

❓ Frequently Asked Questions About Banana Nut Bread with Oil

Q1: What kind of oil should I use in this recipe?

For this recipe, I recommend using a neutral-tasting oil like canola or grapeseed oil. These oils won’t add any extra flavor to the bread and will help keep it light and fluffy.

Similar Posts