Banana Bread Recipe Using Oil
This simple and moist banana bread recipe uses oil instead of butter for a lighter texture. It’s the perfect treat for breakfast or as a snack, with an irresistible golden brown crust and soft, tender crumb. Whether you prefer it plain or with added nuts, this banana bread is a crowd-pleaser!
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 1/2 cup vegetable oil (or substitute with olive oil)
- 1 cup sugar (white or brown)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth, leaving some small chunks if desired for added texture.
- Add the eggs, oil, and sugar to the bananas, and whisk together until well combined.
- In a separate bowl, sift together the flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix.
- Stir in vanilla extract and any optional add-ins like walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- For a healthier option, consider using whole wheat flour.
- You can freeze leftover banana bread for up to three months—wrap it tightly in plastic wrap or foil before freezing.
- The banana bread will stay fresh in the refrigerator for up to a week.