Canola Oil Banana Bread
A moist banana loaf made with canola oil, ripe bananas, and simple pantry ingredients.
Equipment
- 9 by 5 inch loaf pan
- Large mixing bowl
- Spatula
- Wire rack
Ingredients
Main Ingredients
- 3 very ripe bananas mashed until mostly smooth
- 2 large eggs room temperature
- ½ cup canola oil or sunflower oil
- 1 tsp vanilla extract
- 1 cup granulated sugar reduce slightly for very sweet bananas
- 180 g all purpose flour about one and a half cups, spooned and leveled
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup chopped walnuts or chocolate chips optional
Instructions
Cooking
- Prep the pan. Heat the oven to 350 degrees F and grease a 9 by 5 inch loaf pan or line it with parchment.
- Mix the wet ingredients. In a large bowl, mash the bananas, then stir in the eggs, canola oil, and vanilla until smooth.
- Add the dry ingredients. Stir in the sugar, flour, baking soda, and salt until just combined, then fold in the optional walnuts or chocolate chips.
- Bake. Pour the batter into the pan and bake for 50 to 60 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool. Rest the loaf in the pan for 10 minutes, then move it to a wire rack before slicing.
Notes
Substitutions: Sunflower oil or melted coconut oil can replace the canola oil.
Tips: Do not overmix the batter and tent the pan with foil if the top browns too quickly.
Storage: Keep the cooled loaf covered at room temperature for 3 days or freeze slices for 2 to 3 months. Nutrition does not include the optional walnuts or chocolate chips.