Moist Banana Bread With Oil
Run out of butter? No worries! Make this super moist Banana Bread With Oil! Using oil in banana bread guarantees a perfectly moist yet fluffy texture that will make you reach for slice after slice. Combined with simple pantry staple ingredients you can make this moist banana bread in just about an hour!
While there are many ways to make banana bread, this recipe uses oil to set it apart from traditional recipes. Oil, compared to butter, has the ability to keep the bread moist for longer periods because of its consistent fat content.
The result? A banana bread that has a soft, tender crumb and a dense, moist texture. Making banana bread with oil can make a huge difference! As a professionally trained baker, I honestly never even make it with butter anymore. This recipe with oil is easier and I like the results better!
One of the best parts about this banana bread is how simple it is to make. All you need is one bowl to whip everything up. With less than 10 ingredients, mix the wet and dry, pour into a loaf pan, and let it bake until golden brown.
Baking with banana’s is one of my specialties. From the 5 star rated banana chocolate chip muffins, to my banana cake (also made with oil), and even these banana cupcakes, there is something so comforting about the smell of a banana recipe baking in the oven.
Did you know that you can even make banana pudding cookies? Try them out for yourself!
The best bananas for baking
The best bananas to use in baking are the black spotty ones you always have on your counter. You know the ones that you say you’re going to eat but never do 🤣.
The spottier the banana, the sweeter it will be. So stop feeling so guilty, grab the bananas and let’s get to baking!
If your bananas arent spotted you can still use them. You will need to mash them up a little harder and they wont be as sweet but they will 100% still work!
Ingredients you need
- Ripe Bananas – These provide a distinctive flavor and natural sweetness, and their mashed texture helps create a moist loaf.
- Eggs – Act as a binding agent, giving the bread structure and contributing to its rise.
- Vegetable Oil – Oil keeps the bread moist and tender. You can use canola oil or another neutral oil if you dont have vegetable.
- Vanilla Extract – Adds a subtle depth of warming flavor.
- Granulated Sugar – Enhances the sweetness of the bread and helps to create a golden-brown crust when baked.
- All Purpose Flour – Provides the necessary structure and texture to the loaf.
- Baking Powder & Baking Soda – Leavening agents that help the bread rise, making it fluffy and soft.
- Kosher Salt – Enhances flavors, balancing out the sweetness and preventing the bread from tasting flat.
HOW TO MAKE Banana bread with oil
Prepare for baking: Preheat the oven to 325 F and generously grease a loaf pan with baking spray. We are baking on 325 so that the top of the bread does not cook faster than the middle. It will take a little longer but it’s worth it!
Mix wet ingredients: In a large bowl, mash the bananas. It’s ok if there are little lumps. Add the eggs, vegetable oil, and vanilla extract and stir to combine. Add white sugar and mix to combine.
Add dry ingredients: In another bowl or over a large piece of parchment paper, combine the flour, baking powder, baking soda, and salt. Add the mixture to the wet ingredients and mix lightly until combined.
Bake and cool: Pour the batter into the pan and bake for 55-65 minutes. The bread is done when the edges start to pull away from the sides, and the top feels firm when touched. Allow to rest for at least 10 minutes, then invert onto a wire rack to cool. Once cooled, slice and enjoy!
Loaf pan size
I use a standard loaf pan size that is about 9″ x 5″. You can use any brand you have, or even use an aluminum baking pan. This recipe will cut about 8-10 slices depending on how big you cut them.
Make it look fancy
If you want to make your banana bread look fancy, you can take another banana and slice it in two lengthwise. Then place each strip on top of the batter of the loaf pan and bake. The banana strips will bake like that and come out in a pretty design when baked.
BANANA BREAD MIX IN IDEAS
To add texture or flavor to the banana bread you can add in things like:
- Chocolate Chips
- Dried fruit
Add in 3/4 cup of toppings total and feel free to mix it up. Sprinkle the add ins with 1 tsp flour before adding as the last step to the batter so that they don’t sink to the bottom. The flour helps keep the mix ins from sinking.
STORAGE AND FREEZING
Storing: After the banana bread cools, wrap it tightly in plastic or foil. Store in an airtight container or sealable bag at room temperature for up to three days. For longer storage, store it in the fridge for up to one week.
Freezing: Separate slices with parchment paper to prevent sticking. Store in a freezer bag or container, removing as much air as possible, and label with the date. Frozen banana bread stays good for up to three months. To eat, thaw at room temperature before serving.
Moist Banana Bread With Oil
- 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
- Preheat the oven to 325 F and generously grease a loaf pan with baking spray. You can make this recipe by hand or by using a hand or stand mixer on medium speed.
- In a large bowl mash the bananas. It’s ok if there are little lumps. Add the 2 eggs, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract and stir to combine. Add the ¾ cup white sugar and mix to combine.
- In another bowl or over a large piece of parchment paper combine the 1 ½ cups of flour, 1 teaspoon baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Add the mixture to the bowl and mix lightly until combined.
- Pour the batter into the pan and bake for 55-65 minutes. The bread is done when the edges start to pull away from the sides and the top feels firm when touched.
- Allow to rest at least 10 minutes then invert onto a wire rack to cool.