Banana Bread Recipe with Oil: The Moistest Loaf You’ll Ever Bake

Is there anything more comforting than the aroma of freshly baked banana bread wafting through your home? This recipe delivers that cozy feeling, and it does so with an ingredient swap that makes all the difference: oil. While butter has its place, using oil in banana bread results in a loaf that’s incredibly moist, tender, and stays that way for days. Say goodbye to dry, crumbly banana bread forever!

Why This Recipe Works

This recipe is a winner for several reasons:

• The Magic of Oil: Oil, unlike butter, remains liquid at room temperature. This translates to a more consistently moist crumb structure. Butter, while contributing to flavor, can solidify and dry out the bread as it cools.
• Perfect Banana-to-Flour Ratio: We’ve carefully calibrated the amount of mashed bananas to ensure maximum banana flavor without making the bread soggy.
• Simple Ingredients: You probably already have most of these ingredients in your pantry! No fancy, hard-to-find items required.
• Easy to Follow: The instructions are straightforward and designed for bakers of all skill levels. Even if you’re a beginner, you can achieve banana bread perfection.
• Customizable: This recipe is a fantastic base for adding your own personal touches. Think chocolate chips, nuts, dried fruit, or even a swirl of peanut butter.

Ingredients

• 1 ½ cups (192g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¾ cup (150g) granulated sugar
• 2 large eggs, lightly beaten
• ½ cup (120ml) vegetable oil (or canola oil)
• 1 teaspoon vanilla extract
• 1 cup (about 3 medium) mashed ripe bananas (the riper, the better!)
• ½ cup (60g) chopped walnuts or pecans (optional)

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper, leaving an overhang on the sides for easy removal.
2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures the baking soda and cinnamon are evenly distributed throughout the batter.
3. Combine Wet Ingredients: In a separate bowl, whisk together the sugar, eggs, oil, and vanilla extract until well combined. The mixture should be smooth and slightly pale.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Overmixing develops gluten, which can lead to a tough banana bread. A few streaks of flour are okay.
5. Add Bananas and Nuts: Gently fold in the mashed bananas until evenly distributed. If using nuts, fold them in as well.
6. Pour into Pan: Pour the batter into the prepared loaf pan and spread evenly.
7. Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. Start checking for doneness around 50 minutes.
8. Cool: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking to the pan. If you used parchment paper, simply lift the bread out using the overhang.
9. Slice and Enjoy: Once completely cooled, slice and enjoy! This banana bread is delicious on its own, but it’s also great with a pat of butter or a dollop of whipped cream.

Tips for Success

• Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Overripe bananas with brown spots are ideal. If your bananas are not quite ripe enough, you can roast them in the oven at 300°F (150°C) for 15-20 minutes to soften them and bring out their sweetness.
• Don’t Overmix: Overmixing is the enemy of tender banana bread. Mix the wet and dry ingredients just until combined. A few streaks of flour are perfectly fine.
• Measure Flour Accurately: Use the spoon and level method to measure your flour. Spoon the flour into your measuring cup and then level it off with a straight edge. This prevents you from using too much flour, which can result in dry banana bread.
• Adjust Baking Time: Baking times may vary depending on your oven. Start checking for doneness around 50 minutes and adjust the baking time accordingly.
• Test for Doneness: A wooden skewer inserted into the center of the banana bread should come out clean or with a few moist crumbs attached. If the skewer comes out with wet batter, continue baking for a few more minutes and test again.
• Add Chocolate Chips: For a chocolatey twist, add ½ cup of chocolate chips to the batter.
• Toast the Nuts: Toasting the nuts before adding them to the batter enhances their flavor. Toast them in a dry skillet over medium heat for a few minutes, or in the oven at 350°F (175°C) for 5-7 minutes.
• Experiment with Spices: Feel free to experiment with different spices, such as nutmeg, cardamom, or allspice.

Storage Instructions

To keep your banana bread moist and delicious, store it properly:

• Room Temperature: Wrap the cooled banana bread tightly in plastic wrap or store it in an airtight container. It will keep at room temperature for up to 3 days.
• Refrigerator: For longer storage, wrap the banana bread tightly in plastic wrap and store it in the refrigerator for up to a week.
• Freezer: To freeze banana bread, wrap it tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 2-3 months. Thaw the banana bread in the refrigerator overnight before serving.

FAQ

Q: Can I use melted butter instead of oil?

A: Yes, you can substitute melted butter for the oil, but the texture will be slightly different. The banana bread might be a bit denser and not as moist. Make sure the butter is cooled slightly before adding it to the wet ingredients.

Q: Can I use whole wheat flour?

A: Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. Using all whole wheat flour will result in a denser and drier loaf.

Q: Can I make muffins instead of a loaf?

A: Absolutely! Fill muffin tins about ¾ full and bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.

Q: My banana bread is sinking in the middle. What happened?

A: This could be due to several factors, including overmixing the batter, not baking the bread long enough, or using too much liquid. Make sure to follow the recipe carefully and check for doneness with a wooden skewer.

Q: Can I add other ingredients?

A: Yes! Feel free to add chocolate chips, nuts, dried fruit, or even a swirl of peanut butter to the batter. Get creative and customize the recipe to your liking.

Conclusion

This banana bread recipe with oil is a guaranteed crowd-pleaser. Its moist, tender texture and delicious banana flavor will have everyone coming back for more. Whether you’re looking for a comforting breakfast treat, a satisfying snack, or a simple dessert, this recipe is sure to deliver. So, gather your ripe bananas, preheat your oven, and get ready to bake the best banana bread you’ve ever tasted! Enjoy!