Banana Bread with Oil
A moist and delicious banana bread recipe that uses oil instead of butter, perfect for ripe bananas and an easy pantry bake.
Ingredients
Wet Ingredients
- 3 pieces super-ripe bananas The riper, the better for flavor.
- 2 pieces eggs Large eggs.
- ½ cup oil (canola or sunflower) Substitutes like melted coconut oil can also be used.
- 1 teaspoon vanilla extract Adds flavor.
Dry Ingredients
- 1 cup sugar Adjust amount based on banana sweetness.
- 1 ½ cups flour All-purpose flour is recommended.
- 1 teaspoon baking soda Leavening agent.
- 1 pinch salt Enhances flavor.
Optional Mix-Ins
- ½ cup walnuts or chocolate chips Add according to preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a loaf pan or use parchment paper.
- Mash the super-ripe bananas in a bowl until they are mostly mush.
- Add the eggs, oil, and vanilla extract to the mashed bananas and stir until well combined.
Mixing
- Add the sugar, flour, baking soda, and salt to the wet mixture and mix until just combined.
- If desired, fold in walnuts or chocolate chips.
Baking
- Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes.
- Check doneness by inserting a toothpick; it should come out clean or a bit crumbly.
- Allow the bread to cool slightly before slicing.
Notes
For variations, consider using half oil and half Greek yogurt for added moisture or try different mix-ins. Store leftovers wrapped tightly to keep them moist.