Banana Bread Recipe with Oil
A moist and flavorful banana bread made with oil, perfect for a snack or dessert. This recipe is simple, versatile, and uses pantry staples. Its rich banana flavor pairs beautifully with your favorite mix-ins like nuts, chocolate chips, or dried fruits.
Servings 10 slices
Calories 210kcal
Cost $6–$8
Equipment
- Medium-sized mixing bowls
- Whisk or fork
- Loaf pan (9x5 inch)
- Spatula
- Measuring cups and spoons
- Oven
Ingredients
- 3 medium-sized Ripe bananas (mashed, approximately 1 cup)
- ½ cup Vegetable oil (canola, sunflower, or coconut oil)
- 2 large Eggs (room temperature)
- ¾ cup Granulated sugar (or substitute with brown sugar for extra moisture)
- 1 tsp Vanilla extract
- 1 ½ cups All-purpose flour
- 1 tsp Baking soda
- ½ tsp Salt
- ½ tsp Ground cinnamon (optional, for extra flavor)
- ½ cup Mix-ins (optional, such as chopped walnuts, pecans, or chocolate chips)
Instructions
Step 1: Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan with oil or line it with parchment paper for easy removal.
Step 2: Mash the Bananas
- In a medium bowl, mash the ripe bananas using a fork or potato masher until smooth but with a few small lumps for texture.
Step 3: Mix the Wet Ingredients
- In a separate bowl, whisk together the vegetable oil, eggs, sugar, and vanilla extract until smooth and well combined.
- Stir in the mashed bananas.
Step 4: Combine the Dry Ingredients
- In another bowl, mix the all-purpose flour, baking soda, salt, and optional cinnamon.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix, as this can result in a denser bread.
Step 5: Add Mix-Ins (Optional)
- If using mix-ins, gently fold them into the batter.
Step 6: Transfer and Bake
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
- Allow the banana bread to cool in the pan for about 10 minutes.
- Transfer it to a wire rack to cool completely before slicing.
Notes
- Oil Options: Vegetable oil ensures moistness, but you can use melted coconut oil or light olive oil for a different flavor profile.
- Ripe Bananas: Overripe bananas with brown spots are best for this recipe as they add natural sweetness and moisture.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking mix for a gluten-free version.
- Sugar Alternatives: Swap granulated sugar for coconut sugar or a natural sweetener like maple syrup.
- Storage: Store banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Variations:
- Chocolate Banana Bread: Add 2 tablespoons of cocoa powder to the dry ingredients.
- Nutty Banana Bread: Add ½ cup of your favorite chopped nuts.
- Tropical Twist: Stir in shredded coconut and diced dried pineapple for a tropical flair.