banana bread with vegetable oil recipe

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

I’ve been making banana bread with vegetable oil for years, and it’s always a hit with my family. The recipe is simple and straightforward, but the result is a deliciously moist and flavorful loaf that’s perfect for breakfast, a snack, or even as a dessert.

I love that it’s made with vegetable oil instead of butter, which makes it a bit healthier and easier to digest. My kids are particularly fond of this recipe because it’s easy to customize with their favorite mix-ins, such as chocolate chips or nuts.

I’ve even started using upripe bananas in this recipe, which adds an extra layer of flavor and texture. The key to making great banana bread is to not overmix the batter, which can lead to a dense and unpleasant texture.

By mixing the ingredients just until they come together in a shaggy mass, you’ll end up with a beautiful crumb and a tender crumb that’s sure to please even the pickiest eaters. This recipe has been passed down through generations in my family, and I’m so glad I can share it with you today.

Banana Bread with Vegetable Oil

Banana Bread with Vegetable Oil

4.9 from 1230 votes

This banana bread uses vegetable oil for a moist, tender crumb and rich banana flavor. It is simple to mix by hand and bakes into a golden loaf perfect for breakfast or a snack.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 10Cuisine: InternationalCalories: 290 kcal

🥘Ingredients

For the Banana Bread

1 1/2 cups mashed ripe bananas (about 3 large bananas)
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
1/4 cup chopped walnuts or pecans (optional)

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×5-inch loaf pan with vegetable oil or line it with parchment paper.
3In a large bowl, mash the ripe bananas with a fork until smooth.
4Whisk in the vegetable oil, sugar, egg, and vanilla extract until well combined.
5In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
6Gradually add the dry ingredients to the banana mixture, stirring just until no streaks of flour remain.
7Fold in the chopped nuts if using.
8Pour the batter into the prepared loaf pan and spread it evenly.
9Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean and the top is deep golden brown.
10Let the bread cool in the pan on a wire rack for 10 minutes.
11Then turn it out onto the rack to cool completely before slicing.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 19mg🧂Sodium: 260mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 4g

📝Notes

Tips: Use very ripe bananas with brown spots for the best sweetness and moisture. For a dairy-free version, ensure your chocolate chips or add-ins are dairy-free. Store leftover bread wrapped in plastic at room temperature for up to 3 days.

Watch Video Of How Banana Bread with Vegetable Oil Works

To store this banana bread, let it cool completely, then wrap it tightly in plastic wrap or foil and keep it at room temperature for up to four days. For longer storage, slice the loaf and freeze the slices in a sealed bag, then just pop a slice in the microwave for 15 seconds or toast it lightly for a warm treat.

This recipe works beautifully for any occasion, from a quick weekday breakfast to a dessert at a family gathering. It is always a hit, and I love that I can make it ahead and have something delicious ready to share.

❓ Frequently Asked Questions About Banana Bread with Vegetable Oil

Q: Can I add nuts or seeds to this recipe?

Yes, you can add chopped nuts like walnuts or pecans, or seeds like chia seeds or flaxseeds to this recipe for added texture and nutrition.

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