Moist Banana Bread With Oil: My Go-To Recipe (Print Version)

Moist Banana Bread With Oil is easy to make! My secret family recipe for a super tender loaf, perfect for breakfast or a cozy snack. No butter needed!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 75 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Wet Ingredients

01 - 3 very ripe bananas, mashed (about 1.5 cups)
02 - 1/2 cup vegetable oil
03 - 1 large egg
04 - 1 tsp vanilla extract

→ Dry Ingredients

05 - 1.5 cups all-purpose flour
06 - 1 tsp baking soda
07 - 1/2 tsp salt

→ Flavor Boosters

08 - 3/4 cup granulated sugar
09 - 1 tsp ground cinnamon

→ Optional Mix-ins

10 - 1/2 cup chocolate chips
11 - 1/2 cup chopped walnuts or pecans

# Instructions:

01 - First things first, preheat that oven to 350°F (175°C), okay? Then, grab a 9x5-inch loaf pan and give it a good spray with non-stick cooking spray, or grease it with a little oil and flour. I always forget this step and then scramble when the batter is ready, leading to a minor panic attack. Don't be like me; get it done first!
02 - In a large bowl, mash those super ripe bananas with a fork until they're mostly smooth but still have a few small lumps. Those lumps are good; they add texture! This is where the magic of a truly Moist Banana Bread With Oil begins. I usually get a little aggressive with the mashing, sometimes sending a rogue banana chunk flying, but hey, that's just part of the fun, right?
03 - Now, add the vegetable oil, granulated sugar, and egg to your mashed bananas. Whisk 'em all together until they're just combined. You're not looking for perfection here, just a well-integrated mixture. I remember thinking it needed to be super smooth once, and I overmixed, which, oops, isn't ideal for the final texture.
04 - In a separate medium bowl, whisk together your all-purpose flour, baking soda, salt, and cinnamon. Give it a good whisk to make sure everything is evenly distributed. This step is crucial for an even rise, and honestly, I've learned the hard way that clumpy baking soda is no fun.
05 - Pour the dry ingredients into the wet ingredients. Add the vanilla extract and any optional chocolate chips. Now, gently fold everything together with a spatula until *just* combined. A few lumps of flour are totally fine! Overmixing is the enemy of a tender Moist Banana Bread With Oil. This is where I take a deep breath and try not to get too excited and stir too much.
06 - Pour your beautiful batter into the prepared loaf pan. Pop it into the preheated oven and bake for about 55-65 minutes. You'll know it's done when a wooden skewer or toothpick inserted into the center comes out clean. The top will be golden brown, and your kitchen will smell like pure heaven! Let it cool in the pan for 10 minutes before transferring to a wire rack. Patience, my friend, patience is key for that perfect slice of Moist Banana Bread With Oil.

# Notes:

01 - Don't overmix the batter! A few lumps are totally fine; it's the secret to a tender crumb, trust me.
02 - This bread freezes beautifully. Wrap cooled slices tightly in plastic wrap, then foil, and they'll last for months.
03 - No ripe bananas? Roast firm ones at 300°F (150°C) for 15-20 mins until skins are black. Works like a charm, I swear!
04 - A sprinkle of turbinado sugar on top before baking gives it that irresistible crunchy crust. My favorite little touch!

# Equipment Needed:

01 - 9x5-inch loaf pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - wooden skewer/toothpick

# Nutrition (Per Serving):

Calories: 280
Total Fat: 12g
Total Carbohydrate: 40g
Protein: 3g

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