vegetable oil banana bread recipe

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

I’ve been making this vegetable oil banana bread recipe for years, and it’s still a favorite in our household. The first time I tried it, I was blown away by how moist and flavorful it was. My kids love helping me mix the batter, and they always get excited when they smell the sweet aroma of bananas and spices wafting from the oven.

It’s perfect for a quick breakfast or as a snack after school. We often have friends over for brunch, and this bread is always a hit. I love that it’s made with healthier vegetable oil instead of butter or shortening, making it a guilt-free option for us.

Over time, I’ve tweaked the recipe to make it my own, adding a hint of cinnamon and nutmeg to give it that extra oomph. My family can’t get enough of it, and I’m confident you’ll love it just as much as we do! The best part?

It’s incredibly easy to make, even on a busy weeknight. Just mix the ingredients together, pour the batter into a loaf pan, and bake until golden brown. Voila!

You’ll have a delicious loaf of banana bread to enjoy for days to come.

Vegetable Oil Banana Bread

Vegetable Oil Banana Bread

4.9 from 1159 votes

This moist and tender banana bread uses vegetable oil for a soft crumb and rich flavor. It is an easy, one-bowl recipe that makes use of overripe bananas.

Prep Time10 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 5 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
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan with butter or nonstick spray, or line it with parchment paper for easy removal.
3In a large mixing bowl, mash the ripe bananas with a fork until smooth.
4Add the vegetable oil, granulated sugar, eggs, and vanilla extract, then whisk until the mixture is well combined and slightly frothy.
5Sprinkle the all-purpose flour, baking soda, salt, and cinnamon (if using) over the wet ingredients.
6Stir with a rubber spatula just until no streaks of flour remain; do not overmix, as this can make the bread tough.
7Pour the batter into the prepared loaf pan and spread it evenly.
8Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9The top should be golden brown and spring back when lightly pressed.
10Let the banana bread cool in the pan on a wire rack for 10 minutes.
11Then remove it from the pan and let it cool completely on the rack before slicing.
12This helps the texture set properly.

🔧Equipment

Large mixing bowl
Whisk or fork
Rubber spatula
9×5 inch loaf pan
Parchment paper (optional)
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 13g💛Saturated Fat: 2g❤️Cholesterol: 37mg🧂Sodium: 260mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 4g

📝Notes

For extra flavor, add 1/2 cup chopped walnuts or chocolate chips to the batter. The bread keeps well at room temperature for up to 3 days, or can be frozen for up to 3 months.

Watch Video Of How Vegetable Oil Banana Bread Works

This vegetable oil banana bread recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick breakfast on-the-go.

It stores well in an airtight container at room temperature for up to three days or can be frozen for later use.

When reheating slices, try microwaving them for 20-30 seconds or baking at 350°F (180°C) for 5-7 minutes until warm and fragrant.

❓ Frequently Asked Questions About Vegetable Oil Banana Bread

Q: Can I use regular oil instead of vegetable oil?

No, using regular oil will change the flavor profile of the bread. Vegetable oil has a neutral taste that complements the sweetness of the bananas.

Q: How do I ensure my banana bread is moist?

Mashing the bananas with a fork until they’re smooth will help distribute their natural oils throughout the batter. Also, don’t overmix the batter – stop once the ingredients are combined.

Q: Can I add nuts or chocolate chips to this recipe?

Yes, feel free to customize this recipe with your favorite mix-ins! Nuts like walnuts or pecans work well, as do dark chocolate chips.

Q: Why does this recipe call for two ripe bananas?

The two bananas provide enough moisture without making the bread too wet. If you prefer a stronger banana flavor, use three bananas but reduce the sugar slightly.

Q: Is this banana bread suitable for vegans?

This recipe doesn’t contain any animal products; however, if you’re using eggs from non-vegan sources (e.g., factory farms), consider replacing them with flaxseed or aquafaba for a vegan option.

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