Discover this easy banana bread recipe with oil that promises a perfectly moist loaf every time. You don’t need any butter for this simple and delightful treat. With common pantry ingredients, you can achieve delicious results effortlessly, making it perfect for beginners and busy parents alike.
Table of Contents
Why You’ll Love This Recipe
- Incredibly Moist Texture: This fantastic oil banana bread recipe ensures a super moist loaf every time. Oil provides a different kind of moisture that keeps your bread tender for days.
- Quick and Straightforward: You can whip up the batter in minutes, making this a perfect last-minute baking project. It’s designed for simplicity, from start to finish.
- Uses Common Pantry Ingredients: No special trips to the store needed! You likely already have everything required to make this delicious banana bread.
- Great Solution If Out of Butter: This recipe is a lifesaver when you realize your butter dish is empty. It proves you don’t need butter for amazing flavor and texture.
- Versatile for Various Add-ins: Customize your loaf with your favorite extras, like chocolate chips or nuts, to make it uniquely yours.
Ingredients
Get ready to bake a perfectly moist banana bread recipe with oil using these simple ingredients. You’ll love how easily these come together for a delicious treat.
- 3 large ripe bananas, mashed (about 1 ½ cups)
- ½ cup neutral vegetable oil (115 ml)
- 2 large eggs (114 grams)
- 1 cup white granulated sugar (200 grams)
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon vanilla extract (5 ml)
- 1 teaspoon baking soda (5 grams)
- 1 teaspoon baking powder (4 grams)
- ½ teaspoon salt (3 grams)
- Optional: 1 teaspoon ground cinnamon, 1 cup chocolate chips, or 1 cup chopped nuts
Notes & Substitutions
For the best flavor in your banana bread recipe with oil, always use very ripe bananas. Research shows that as bananas ripen, their starches convert to natural sugars, enhancing sweetness and flavor, as discussed in the science of using overripe bananas in baking. Look for bananas with plenty of brown spots; this ensures maximum sweetness and easy mashing.
Use exactly 1 ½ cups of mashed bananas for the ideal consistency. When selecting oil, opt for neutral-tasting vegetable oils like canola, corn, or sunflower. Avoid strong-flavored oils such as olive oil, as they can alter the taste of your bread.
You can use either white granulated sugar or light brown sugar for a slightly deeper, caramel note. Feel free to reduce the sugar by ¼ cup if you prefer less sweetness. Popular add-ins include chocolate chips, walnuts, pecans, or dried cranberries, all of which enhance this delightful banana bread.
Equipment
Gather these essential tools before you begin baking. Having everything ready makes the process smooth and enjoyable.
- Large mixing bowl
- Measuring cups and spoons
- Whisk or fork
- Rubber spatula or wooden spoon
- 9×5 inch metal loaf pan
- Cooling rack
- Oven
Instructions
Follow these easy steps to make your delicious banana bread recipe with oil. This gentle process ensures a perfect, moist loaf every time.
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease and flour a 9×5 inch metal loaf pan, or line it with parchment paper for easy removal.
- Prepare Wet Ingredients: In a large mixing bowl, thoroughly mash your ripe bananas with a fork. Lightly beat the large eggs in a separate small bowl. Add the mashed bananas, neutral vegetable oil, lightly beaten eggs, and granulated sugar to the large mixing bowl. Stir these wet ingredients together with a spoon or whisk until completely combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, vanilla extract, baking soda, baking powder, and salt. Ensure these dry ingredients are well distributed.
- Gently Mix Wet into Dry: Add the dry ingredient mixture to the wet ingredient mixture in the large bowl. Stir until the batter is just combined and no streaks of flour remain. Avoid overmixing the batter, as this can lead to a tough or gummy texture in your finished bread. This gentle mixing helps achieve the ideal texture for your homemade banana bread recipe with oil.
- Fold in Optional Add-ins: If using, gently fold in your chosen optional ingredients, such as chocolate chips, chopped nuts, or ground cinnamon. Do this quickly to prevent overmixing the batter.
- Pour into Pan: Pour the finished batter into your prepared loaf pan. Gently smooth out the top of the batter with your spatula.
- Bake: Place the loaf pan in the preheated oven and bake for 65-70 minutes. Baking time can vary slightly depending on your oven.
- Test for Doneness: To check if your banana bread is done, insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs attached. Many bakers find this banana bread recipe with oil simpler than traditional butter-based versions.
- Cool in Pan: Once baked, remove the pan from the oven. Let the banana bread cool down in the loaf pan for 10 minutes. This crucial resting period completes the baking process and prevents the bread from sinking.
- Transfer to Rack: After 10 minutes, carefully remove the banana bread from the pan. If needed, gently slide a silicon spatula around the edges to loosen it. Place the loaf on a wire cooling rack to cool completely, which can take 1-2 hours.
Pro Tips & Troubleshooting
- Overmixing: Stir the batter until just combined. Overmixing develops gluten too much, resulting in a dense, gummy texture. Preventing overmixing is key to a tender oil banana bread recipe.
- Ripe Bananas: Always use very ripe bananas with brown spots. They provide the most natural sweetness and intense banana flavor, making your bread truly delicious.
- Pan Choice: A metal 9×5 inch loaf pan is ideal for even baking. Glass pans can bake differently and might require adjusting baking times.
- Doneness: The toothpick test is reliable. For extra assurance, a digital thermometer inserted into the center should read between 200-205°F (93-96°C).
- Proper Cooling: Don’t skip the cooling steps. Cooling in the pan for 10 minutes, then on a rack, prevents the bread from collapsing and helps set its structure.
Serving, Storage & Variations
Serve this delightful banana bread recipe with oil warm with a pat of butter, or at room temperature as a perfect snack or breakfast treat.
Storage: Store your banana bread in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap individual slices or the whole loaf tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw frozen bread at room temperature or gently warm it in the oven.
Variations
You can easily adapt this banana bread recipe with oil for different tastes.
- Chocolate Chip: Fold in 1 cup of mini or regular chocolate chips with the dry ingredients.
- Banana Nut: Add 1 cup of chopped walnuts or pecans to the batter for a classic crunchy texture.
- Muffins: Pour the batter into a greased muffin tin. Bake for 20-25 minutes, or until a toothpick comes out clean, adjusting baking time for banana muffins.
Nutrition Information
This nutrition table provides estimated values per serving. Please note that exact nutritional content can vary based on specific ingredients and preparation methods, especially with optional add-ins.
| Serving | 1 Slice |
|---|---|
| Calories | 257 kcal |
| Carbohydrates | 39 g |
| Protein | 3 g |
| Fat | 10 g |
| Saturated Fat | 8 g |
| Cholesterol | 27 mg |
| Sodium | 235 mg |
| Potassium | 139 mg |
| Fiber | 1 g |
| Sugar | 20 g |
| Vitamin A | 58 IU |
| Vitamin C | 3 mg |
| Calcium | 29 mg |
| Iron | 1 mg |
FAQ
Can I use olive oil in this recipe?
You can use mild olive oil if you prefer, but avoid strong-flavored varieties. They can impart a savory note to your sweet banana bread.
Why use oil instead of butter?
Using oil in your banana bread recipe with oil often results in a moister, more tender crumb. This is because oil remains liquid at room temperature, contributing to a consistently moist texture, unlike butter which solidifies, as explained in this article on fats in baking. It also provides a great alternative for those avoiding dairy or who simply ran out of butter.
Can I make this recipe dairy-free?
Absolutely! This recipe is naturally dairy-free since it uses oil instead of butter. Just ensure any optional add-ins, like chocolate chips, are also dairy-free.
Conclusion
This simple banana bread recipe with oil proves that you don’t need butter to achieve an incredibly moist and flavorful loaf. It’s the perfect solution for utilizing those ripe bananas on your counter, transforming them into a delightful treat your whole family will love.
Give this easy banana bread recipe with oil a try today and discover your new go-to recipe for a perfectly tender crumb!
Moist Banana Bread with Oil (No Butter Recipe)
Equipment
- oven
- Fork
- large mixing bowl
- spoon
- Nonstick Bread Pan
- Oven Mitts
- Cooling rack
- Silicon Spatula
Ingredients
Main Ingredients
- 3 large Bananas ripe, 345 grams, use 1 1/2 cups mashed
- 1/2 Cup Vegetable Oil 115 milliliters, neutral tasting such as corn or canola
- 2 large Eggs 114 grams, not extra large or jumbo eggs
- 1 Cup White Granulated Sugar 200 grams
- 2 Cups All Purpose Flour 240 grams
- 1 Teaspoon Vanilla Extract 5 milliliters
- 1 Teaspoon Baking Soda 5 grams
- 1 Teaspoon Baking Powder 4 grams
- 1/2 Teaspoon Salt 3 grams
Instructions
Main Instructions
- Preheat your oven to 325 degrees F (163 degrees C).
- Mash the bananas thoroughly with a fork.
- Lightly beat the eggs.
- In a large mixing bowl, combine the mashed bananas, vegetable oil, beaten eggs, and sugar; stir until fully incorporated.
- Mix in the remaining dry ingredients, stirring just until the batter is fully combined to avoid overmixing and a gummy texture.
- Optionally, fold in one cup of your family’s favorite dessert ingredient, such as chocolate chips or chopped walnuts, into the mixed batter.
- Pour the prepared batter into a nonstick bread pan and smooth out the top evenly.
- Bake in the preheated oven for 65-70 minutes.
- Remove from the oven and let the banana bread cool in the bread pan for 10 minutes to complete the baking process, using oven mitts as the pan will be very hot.
- After 10 minutes, carefully remove the banana bread from the pan and place it on a cooling rack to cool completely for 1-2 hours; use a silicon spatula if it sticks.