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Banana Bread with Oil

This banana bread is moist and tender, using oil instead of butter, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.