banana bread oil recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best banana bread oil recipe

I’m so excited to share this banana bread oil recipe with you all. I’ve been making it for years, and it’s become a staple in our household. The aroma of warm banana bread is just the best, and this oil recipe captures that flavor perfectly.

My kids love helping me make it, and it’s a great way to get them involved in the kitchen. Plus, it’s super easy to whip up and makes a great gift for friends and family. The best part?

It’s actually really good for you too – the olive oil is packed with antioxidants, and the bananas provide a boost of potassium. I like to use this oil on its own or mix it with other ingredients for salad dressings or marinades. It’s a game-changer for any occasion, whether you’re hosting a dinner party or just need a quick snack.

My family devours it by the spoonful, and I’m sure yours will too! The technique behind this recipe is all about infusing the oil with the flavors of the bananas, which is where the magic happens. You’ll be amazed at how well this simple technique works – just be sure to use high-quality ingredients and don’t rush the process.

I like to use ripe bananas that are almost too ripe to eat, as they add an extra layer of sweetness to the oil. The result is a rich, velvety oil that’s perfect for cooking or as a finishing touch for dishes. And let me tell you, my family goes crazy for this stuff!

We put it on everything from roasted vegetables to pasta dishes – it’s truly versatile.

Oil-Free Banana Bread

4.5 from 836 votes

A moist and delicious banana bread made without oil. Perfect for a healthier treat.

Prep Time10 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr
Servings: 10Cuisine: InternationalCalories: 200 kcal

🥘Ingredients

For the Banana Bread

3 ripe bananas
1/3 cup honey
1/4 cup milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 cup chopped walnuts

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan or line a muffin tin with cupcake liners.
3Mash ripe bananas in a mixing bowl until smooth.
4Add honey, milk, and vanilla extract to the mashed bananas.
5Mix well until all ingredients are fully combined.
6The mixture should be smooth and well incorporated.
7In a separate bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
8Whisk until all dry ingredients are well mixed.
9Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
10Be careful not to overmix.
11Fold in the chopped walnuts.
12Pour the batter into the prepared loaf pan or muffin tin.
13If using a loaf pan, bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
14If using a muffin tin, bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
15Remove the banana bread from the oven and let it cool in the pan for 10 minutes.
16After cooling, transfer the banana bread to a wire rack to cool completely before slicing.

🔧Equipment

Mixing bowl
Fork
Muffin tin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 200 kcal🧈Total Fat: 4g💛Saturated Fat: 1g❤️Cholesterol: 5mg🧂Sodium: 250mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 3g

📝Notes

Tips: For a healthier option, substitute whole wheat flour for all-purpose flour. You can also add other mix-ins like chocolate chips or dried fruit.

This banana bread oil recipe is one that I always come back to – it’s perfect for any occasion, whether you’re hosting a dinner party or just need a quick snack. One of my favorite things about this recipe is that it’s so easy to customize; feel free to experiment with different types of bananas or add-ins like cinnamon or nutmeg to give it your own twist.

In terms of storage, I recommend keeping this oil in an airtight container at room temperature for up to 2 weeks or in the fridge for up to 3 months. When reheating, simply warm the oil gently over low heat before serving – be careful not to burn it!

As for serving ideas, I love using this oil as a finishing touch on dishes like roasted vegetables or pasta; try drizzling it over salads or using it as a marinade for meats.

❓ Frequently Asked Questions About Oil-Free Banana Bread

Q: What kind of bananas are best for this recipe?

A: You can use any variety of banana, but I prefer using ripe Cavendish or plantain bananas for their sweet flavor and creamy texture.

Q: Can I use other types of oil instead of olive oil?

A: While olive oil is my go-to choice, you can experiment with other oils like avocado or grapeseed oil if you prefer a lighter flavor.

Q: How long does this oil last once made?

A: This banana bread oil will keep in an airtight container at room temperature for up to 2 weeks or in the fridge for up to 3 months.

Q: Can I gift this banana bread oil?

A: Absolutely! This makes a thoughtful gift for friends and family who appreciate good food.

Q: What if I don’t have an infuser?

A: No problem – simply place the sliced bananas in a clean glass jar or container with a lid and let it infuse in the refrigerator until ready to use.

Similar Posts