Name: Moist Banana Bread With Oil Recipe
Prep time: 10 min
Cook time: PT-488114H39M26S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 large bananas (very ripe); 2 large eggs; 1/2 cup vegetable oil; 1 tsp vanilla extract; 3/4 cup granulated sugar; 1 1/2 cup all purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp kosher salt

Jump to Recipe

If you’ve been searching for that perfect treat that’s both comforting and effortlessly delicious, let me introduce you to a recipe that has won my heart over and over: Moist Banana Bread With Oil. This banana bread is gloriously soft, bursting with rich banana flavor, and boasts a tender crumb that stays fresh longer thanks to the oil. Whether you’re using overripe bananas or craving a cozy snack, this recipe balances sweetness, moisture, and a touch of vanilla so beautifully you’ll find yourself reaching for seconds without hesitation.

Ingredients You’ll Need

Moist Banana Bread With Oil Recipe - Recipe Image

Ingredients You’ll Need

Getting these staple ingredients together is a breeze, but each one plays a crucial role in creating the ideal Moist Banana Bread With Oil. From the ripe bananas’ natural sweetness to the oil’s magic in keeping the bread tender, every component works harmoniously.

2 large bananas (very ripe): The key to rich banana flavor and natural sweetness—don’t skimp on ripeness!
2 large eggs: These bind the ingredients and provide structure for your loaf.
1/2 cup vegetable oil: Adds incredible moisture, keeping the bread soft longer than butter would.
1 tsp vanilla extract: Elevates the flavor with a warm, inviting aroma.
3/4 cup granulated sugar: Balances the natural banana sugars with just the right amount of sweetness.
1 1/2 cup all-purpose flour: The foundation of your bread’s texture—use fresh for best rise.
1 tsp baking powder: Works as a gentle leavening agent for lightness.
1/2 tsp baking soda: Reacts with the bananas to give an extra lift and a tender crumb.
1/2 tsp kosher salt: Enhances all the sweet flavors and balances the overall taste.

How to Make Moist Banana Bread With Oil

Step 1: Preheat and Prepare

Start by heating your oven to 325 degrees Fahrenheit and generously grease a loaf pan with baking spray to ensure easy release after baking. Whether you whisk by hand or use a mixer, having a properly prepared pan makes all the difference.

Step 2: Mash and Mix Wet Ingredients

In a large bowl, mash those ripe bananas with a fork or potato masher—it’s perfectly fine if there are some lumps left for texture. Add the eggs, vegetable oil, and vanilla extract, stirring gently to combine everything. Then, sprinkle in the sugar and mix until smooth, making sure the flavors are well blended.

Step 3: Combine Dry Ingredients

In a separate bowl or on parchment paper, whisk together the flour, baking powder, baking soda, and kosher salt. Gradually fold this mixture into your wet ingredients, mixing lightly until just combined to avoid overworking the batter, which keeps your bread tender and soft.

Step 4: Bake with Patience

Pour the batter into your prepared loaf pan and slide it into the oven. Bake for 55 to 65 minutes. You’ll know it’s ready when the edges begin to pull away from the pan, and the top feels set and firm to the touch. Resist the urge to open the oven too often to keep your bake flawless!

Step 5: Cool the Bread

Once out of the oven, allow your Moist Banana Bread With Oil to rest for at least 10 minutes in the pan before carefully inverting it onto a wire rack to cool completely. Cooling helps set the crumb and makes slicing easier.

How to Serve Moist Banana Bread With Oil

Garnishes

A simple dusting of powdered sugar or a light spread of creamy butter instantly enhances the experience. For a decadent twist, pair it with a smear of cream cheese or a drizzle of honey for unexpected layers of flavor.

Side Dishes

This banana bread pairs beautifully with a hot cup of coffee or tea, making it a perfect breakfast or afternoon snack. For a heartier option, serve alongside a yogurt parfait or fresh fruit salad to brighten the plate.

Creative Ways to Present

Slice the bread into thicker pieces and toast them lightly for an extra crunch. You can also use it as the base for banana bread French toast or include chunks in your favorite ice cream for a homemade sundae with a twist.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Moist Banana Bread With Oil tightly in plastic wrap or store it in an airtight container to keep it soft and flavorful for up to three days at room temperature.

Freezing

If you want to savor this banana bread bit by bit, freeze individual slices wrapped in parchment and foil or place the whole loaf in a freezer bag. It will keep perfectly for up to three months without losing that lovely moistness.

Reheating

To bring back that freshly baked warmth, thaw the bread at room temperature and warm slices in the oven or toaster oven for a few minutes. This revives the softness and enhances the aroma, making each bite just as irresistible as the first.

FAQs

Can I substitute vegetable oil with another type of oil?

Absolutely! While vegetable oil works best for a neutral flavor and moisture, you can use canola oil or light olive oil as alternatives. Just avoid strongly flavored oils that might overpower the banana taste.

How ripe should the bananas be for the best Moist Banana Bread With Oil?

Go for bananas that are heavily speckled or almost entirely brown. The riper they are, the sweeter and more flavorful your bread will be, plus they mash effortlessly.

Can I add nuts or chocolate chips to this recipe?

Yes! Adding chopped walnuts, pecans, or chocolate chips is a delicious way to add texture and flavor. Fold about 1/2 to 3/4 cup into the batter right before baking.

Why is the oil preferred over butter in this banana bread?

The oil keeps the bread moist for longer periods without becoming dense. It also creates a softer crumb and better overall texture, making each slice melt in your mouth.

Is this recipe suitable for freezing and reheating?

Definitely! This Moist Banana Bread With Oil freezes beautifully and reheats well, maintaining its lovely moist texture and fresh-baked flavor.

Final Thoughts

There is something truly special about baking a loaf of Moist Banana Bread With Oil. It’s the kind of recipe that quickly becomes a favorite because it’s simple, comforting, and endlessly versatile. I hope you find as much joy in making and sharing this bread as I do because nothing says warmth and love quite like a slice of homemade banana bread fresh out of the oven.

Moist Banana Bread With Oil Recipe

★★★★★

4.9 from 28 reviews

Author: Jack
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 8–10 slices) 1x
Diet: Vegetarian

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Description

This Moist Banana Bread with Oil is a deliciously tender and flavorful treat made with ripe bananas and vegetable oil for extra moisture. It’s a simple, easy-to-make recipe perfect for breakfast, snack, or dessert, with a soft crumb and subtle sweetness balanced by vanilla and a hint of salt.

Ingredients

Scale

Wet Ingredients

2 large bananas (very ripe)
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract

Dry Ingredients

3/4 cup granulated sugar
1 1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Generously grease a loaf pan with baking spray to ensure the bread doesn’t stick.
Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the very ripe bananas, leaving some small lumps for texture. Add the eggs, vegetable oil, and vanilla extract, then stir everything together until combined.
Add Sugar and Combine: Incorporate the granulated sugar into the wet mixture, mixing until all ingredients are well integrated and the batter is smooth.
Mix Dry Ingredients: In a separate bowl or on a piece of parchment paper, combine the flour, baking powder, baking soda, and kosher salt. Then, gradually add this dry mix into the wet mixture, stirring lightly and only until just combined to maintain a tender crumb.
Bake the Batter: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 55 to 65 minutes. The banana bread is done when the edges start to pull away from the pan, and the top feels firm to the touch.
Cool the Bread: Let the banana bread rest in the pan for at least 10 minutes. Then invert it onto a wire rack to cool completely before slicing and serving.

Notes

Use very ripe bananas for a sweeter, more flavorful bread.
You can substitute vegetable oil with light olive oil or melted coconut oil if preferred.
Do not overmix the batter once the dry ingredients are added to avoid a dense texture.
Check doneness by inserting a toothpick in the center; it should come out clean.
Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Add-ins like nuts, chocolate chips, or dried fruit can be folded in before baking for extra texture and taste.

Prep Time: 10 minutes
Cook Time: 55-65 minutes
Category: Bread, Snack
Method: Baking
Cuisine: American