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Banana Bread with Oil

Moist Banana Bread with Oil: Easy, Irresistibly Delicious!

Try this delicious Banana Bread with Oil recipe for a moist, fluffy treat perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 medium Overripe Bananas Choose bananas with plenty of brown spots.
  • ½ cup Vegetable Oil Can substitute with melted butter.
  • 1 cup Granulated Sugar Brown sugar can be used for a molasses flavor.
  • 1 ½ cups All-Purpose Flour Measure accurately.
  • 1 teaspoon Baking Soda Ensure it’s fresh.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best outcome.
  • 1 large Egg Can replace with a flax egg for vegan.
  • ½ teaspoon Cinnamon Optional but recommended.
Optional Add-Ins
  • ½ cup Nuts (Walnuts or Pecans) Adds crunch.
  • ½ cup Chocolate Chips Semisweet or dark.
  • ½ cup Dried Fruit Raisins or cranberries.

Equipment

  • Mixing bowl
  • Loaf pan
  • Fork
  • spatula

Method
 

Baking Steps
  1. Preheat your oven to 350°F (175°C).
  2. Mash the overripe bananas until mostly smooth in a bowl.
  3. Combine vegetable oil and granulated sugar with the mashed bananas and mix until smooth.
  4. Add the egg and vanilla extract, mixing until well-blended.
  5. Whisk together the flour, baking soda, cinnamon, and a pinch of salt in a separate bowl.
  6. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  7. Pour the batter into a greased loaf pan and smooth the top.
  8. Bake for 50-60 minutes or until a toothpick comes out clean.
  9. Cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 1gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin C: 2mgCalcium: 1mgIron: 4mg

Notes

Store in an airtight container at room temperature for up to 2-3 days, or refrigerate for up to a week. For longer storage, freeze the bread wrapped tightly.

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