Easy Homemade Banana Bread With Oil Recipe

There’s something undeniably cozy about the smell of fresh banana bread wafting through the house. This recipe is special because it uses oil instead of butter, making it incredibly moist and tender, while still delivering that delightful banana flavor you crave.

Perfect for breakfast, snacks, or dessert, this banana bread is easy to whip up and can be customized with nuts or chocolate chips. Let’s dive into how you can create this mouthwatering treat!

Why You’ll Love This Recipe

This banana bread recipe is a keeper for many reasons.

• Simple ingredients that you probably already have at home.
• Quick to prepare, making it ideal for busy mornings.
• Deliciously moist texture thanks to the oil.
• Perfect for using up overripe bananas.
• Easily customizable with mix-ins like nuts or chocolate chips.

My Experience Making This Recipe

When I first tried this recipe, I was amazed at how quickly it came together. The bananas mixed with sugar and oil created a fragrant batter that left my kitchen smelling heavenly.

As it baked, I couldn’t help but sneak a taste of the batter, and let me tell you, the flavor was already fantastic! My family devoured the loaf in no time, asking when I would make it again.

Recipe Overview

• Recipe Name: Banana Bread with Oil
• Servings: 8
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Course: Breakfast/Dessert
• Cuisine: American
• Calories per Serving: 180

Equipment You Will Need

• Mixing bowls
• Whisk
• Rubber spatula
• Loaf pan
• Oven

Ingredients for Banana Bread with Oil

• 3 ripe bananas, mashed
• 1/3 cup vegetable oil
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• Optional: 1/2 cup walnuts or chocolate chips

Ingredient Notes and Substitutions

• Ripe bananas: They add natural sweetness and moisture. You can use frozen bananas if thawed.
• Vegetable oil: This keeps the bread moist. You can substitute with melted coconut oil.
• Sugar: It enhances sweetness and flavor. Brown sugar can be used for a deeper taste.
• All-purpose flour: This is the base for the bread. Whole wheat flour works too, but it may change the texture.

How to Make Banana Bread with Oil

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures the bread bakes evenly and thoroughly.

Step 2: Prepare the Loaf Pan

Grease a 9×5 inch loaf pan with oil or use non-stick spray. This prevents the banana bread from sticking.

Step 3: Mash the Bananas

In a large bowl, mash the ripe bananas with a fork until smooth. The more mash, the better the flavor and texture.

Step 4: Mix in the Wet Ingredients

Add the vegetable oil, sugar, egg, and vanilla extract to the mashed bananas. Whisk until everything is well combined.

Step 5: Combine the Dry Ingredients

In a separate bowl, mix the flour, baking soda, and salt. This helps distribute the leavening agent evenly.

Step 6: Combine Wet and Dry Mixtures

Slowly add the dry mixture to the wet ingredients. Stir gently until just combined; overmixing can lead to a dense loaf.

Step 7: Add Optional Mix-Ins

If you want to include walnuts or chocolate chips, fold them in now. This adds a delightful crunch or sweetness.

Step 8: Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes, or until a toothpick inserted comes out clean.

Pro Tip: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack. This helps it set and prevents breaking.

Tips for the Best Banana Bread

• Use very ripe bananas for maximum flavor and sweetness.
• Do not overmix the batter; it should be lumpy.
• Check for doneness with a toothpick; it should come out clean.
• Allow the bread to cool completely before slicing for cleaner cuts.
• Wrap leftover banana bread in plastic wrap to keep it fresh.

Common Mistakes to Avoid

• Using under-ripe bananas can lead to a less sweet bread.
• Overmixing the batter can make the bread tough.
• Baking at too low a temperature can result in a dense loaf.
• Not allowing the bread to cool can cause it to crumble when sliced.

Serving Suggestions

This banana bread is delicious on its own, but you can elevate it further.

• Spread with butter or cream cheese.
• Serve warm with a scoop of vanilla ice cream.
• Pair with a cup of coffee or tea for a cozy afternoon.
• Add a drizzle of honey for extra sweetness.

Variations to Try

• Add cinnamon for a warm, spicy flavor.
• Incorporate peanut butter for a nutty twist.
• Include dried fruits like cranberries or raisins for added texture.
• Substitute half of the flour with oats for a heartier loaf.

Dietary Adaptations

• Gluten-free: Use a 1:1 gluten-free flour blend.
• Dairy-free: This recipe is already dairy-free with oil.
• Vegan: Replace the egg with a flax egg or applesauce.
• Low-carb: Use almond flour and sugar substitute for a keto-friendly option.

Storage and Reheating

Refrigerator

Store banana bread in an airtight container for up to a week.

• Wrap in plastic wrap to keep it fresh.
• Slice before storing for easy access.

Freezer

Freeze banana bread for up to three months.

• Wrap slices individually in plastic wrap.
• Store in a freezer bag to prevent freezer burn.

Reheating

Reheat slices in the microwave or toaster oven.

• Microwave for 10-15 seconds.
• Toast for a few minutes until warmed through.

Nutrition Information

This nutritional information is an estimate and may vary based on specific ingredients used.

Frequently Asked Questions

Can I use frozen bananas for this recipe?

Yes, thawed frozen bananas work great; just make sure to drain any excess liquid.

How do I store leftover banana bread?

Wrap it in plastic wrap and store in an airtight container at room temperature for up to a week.

Can I make this banana bread ahead of time?

Absolutely! It keeps well and can be made a day or two in advance.

What if my banana bread is too dense?

This can happen from overmixing or using too much flour. Make sure to measure accurately and mix gently.

Can I substitute the oil with butter?

Yes, you can, but the texture will differ slightly; using oil makes it more moist.

Final Thoughts

This banana bread recipe with oil is a delightful way to use those overripe bananas sitting on your counter. With its moist texture and simple ingredients, it’s sure to become a favorite.

Give it a try and savor the warmth and comfort of homemade banana bread. For more delicious recipes, check out my peach bread recipe or my date nut bread recipe.

Banana Bread with Oil

This banana bread is moist and tender, using oil instead of butter, perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Breakfast, Dessert

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

Main

• 3 ripe bananas mashed
• 1/3 cup vegetable oil
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• Optional: 1/2 cup walnuts or chocolate chips

Equipment

• Mixing bowls
• Whisk
• Rubber spatula
• Loaf pan
• Oven

Method

 

1. Preheat your oven to 350°F (175°C).
2. Grease a 9x5 inch loaf pan with oil or use non-stick spray.
3. In a large bowl, mash the ripe bananas with a fork until smooth.
4. Add the vegetable oil, sugar, egg, and vanilla extract to the mashed bananas and whisk until well combined.
5. In a separate bowl, mix the flour, baking soda, and salt.
6. Slowly add the dry mixture to the wet ingredients and stir gently until just combined.
7. If desired, fold in walnuts or chocolate chips.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 60 minutes, or until a toothpick inserted comes out clean.
10. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack.

Notes

Allow the bread to cool completely before slicing for cleaner cuts.