Go Back
Moist banana bread made with oil, showcasing a golden brown crust and sliced pieces.

Banana Bread with Oil

This easy-to-make banana bread is unbelievably moist and filled with flavor, making it a perfect treat for breakfast, dessert, or a snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas, mashed Use very ripe bananas for best flavor.
  • ½ cup vegetable oil Can swap with melted butter for a richer taste.
  • 2 large eggs Or use flax eggs for a vegan option.
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar Brown sugar can be used for a richer flavor.
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chopped walnuts or pecans Optional for crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the mashed bananas, vegetable oil, eggs, vanilla extract, and sugar until smooth.
  3. In a separate bowl, sift the flour, baking soda, and salt together.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing!
  5. Fold in the chopped nuts, if using, for that extra crunch.
  6. Pour the batter into the prepared loaf pan and sprinkle extra chopped nuts on top if desired.
Baking
  1. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store leftovers covered at room temperature for up to 3 days, in the fridge for a week, or freeze slices individually for up to 3 months.