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
Nutrition
- Serving Size: 1 slice (approx. 1/10th of loaf)
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
Keywords: banana bread, moist banana bread, banana bread with oil, easy banana bread, homemade banana bread, quick bread
