Vegetable Oil Eggless Banana Bread
A moist eggless banana loaf made with vegetable oil and milk.
Equipment
- 9 by 5 inch loaf pan
- Large mixing bowl
- Whisk
- Wire rack
Ingredients
Main Ingredients
- 3 medium ripe bananas spotty, mashed
- 2 cup all purpose flour spooned and leveled
- 1 tsp baking soda
- 1 pinch salt
- ⅓ cup vegetable oil or olive oil
- 1 cup milk dairy or plant based
- ½ cup brown sugar
- 1 tsp vanilla extract
- ½ cup chopped nuts or chocolate chips optional
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a 9 by 5 inch loaf pan.
- Mix the wet ingredients. Mash the bananas and stir in the brown sugar, oil, milk, and vanilla.
- Add the dry ingredients. Whisk the flour, baking soda, and salt, then stir into the wet mixture until just combined.
- Bake. Pour into the pan and bake for about 45 minutes until a skewer comes out clean.
- Cool. Cool in the pan for a few minutes, then on a wire rack.
Notes
Substitutions: Melted butter or olive oil can replace the vegetable oil.
Tips: Bake a few minutes longer if the center is wet.
Storage: Keep covered at room temperature for 3 days or freeze for up to 3 months. Nutrition does not include the optional nuts or chocolate chips.