This banana bread recipe with oil is a delicious quick bread full of banana flavor. It's simple to make and is perfect for breakfast or as an afternoon snack.
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Homemade banana bread is one of life's simple pleasures! This version made with oil turns out moist on the inside and golden brown on the outside.
This bread is inspired by a classic banana bread recipe from many years ago. It is simple and made with minimal ingredients. Mix the batter with a wooden spoon to keep things authentic.
Love banana recipes? Try my No Bake Banana Pudding dessert next.
Ingredients
Scroll to the bottom of the post for precise amounts and printable recipe card!
- Flour - I always make quick breads with unbleached all purpose flour.
- Baking Soda - to leaven the bread.
- Kosher salt - if using table salt, reduce by half.
- Eggs - I always use large eggs when baking.
- Sugar - I used regular white sugar. It gives the bread a nice crust. If you want to use brown sugar, I recommend a half and half mixture with white sugar.
- Bananas - should be overripe with lots of freckles. I prefer bananas that have not gone black.
- Oil - I used vegetable oil because of the high smoke point and it's neutral taste. You might like to experiment with coconut oil, canola oil, avocado oil, or butter.
How to make banana bread recipe with oil
Preheat the oven to 350 degrees F.
Prepare a 9 by 5 by 3 inch loaf pan with cooking spray, melted butter or oil. I like to use parchment paper. Just spray the pan so the paper will stick. I then spray the paper.
Whisk together the flour, baking soda, and salt in a medium bowl.
In a large bowl, mash bananas, keeping them a little bit chunky (my preference). Add the eggs, sugar, and oil and mix until smooth.
Add the dry ingredients to the banana mixture and stir until just combined (don't over mix).
Pour batter into prepared loaf pan, leveling the top of the batter if needed.
Bake for 55 to one hour and 10 minutes, depending on your oven. The center of the bread should be set, not jiggly. If the top of the bread is browning too quickly, cover loosely with foil.
Let bread cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
Tips
Since ovens are different, cooking time will vary. Check on your banana bread at the 50 minute mark. Don't open the oven door before as it will cool the oven temperature.
Mix this recipe by hand. There's no need to use a hand or stand mixer.
I didn't add any flavorings, but you might like to add some pure vanilla extract.
How can I make this recipe healthier?
- Reduce the amount of sugar to one cup. Or use a sugar substitute like Splenda.
- Use a white whole wheat flour instead of all purpose flour.
- Add some healthy fat by adding one cup of chopped walnuts, pecans, or macadamia nuts.
Banana bread variations
To the batter add:
- One cup chocolate chips or chunks
- One cup chopped nuts
- One cup fresh or frozen blueberries
- One tablespoon lemon zest
- Half a cup of creamy or chunky peanut butter
Once baked top with:
- A dusting of powdered sugar
- A simple glaze
- Cream cheese frosting
- Chocolate ganache
How to store
Be sure your banana bread is completely cooled to room temperature before storing. Store banana bread in tightly wrapped plastic wrap. It can be left out for a day or two, but it will last longer in the refrigerator.
For longer storage, you can freeze banana bread tightly wrapped in plastic wrap, then wrap in aluminum foil or place in a freezer bag or other freezer safe airtight container.
Thaw in the refrigerator or on the counter.
More quick bread recipes
- Banana Pumpkin Bread with Streusel Topping
- Blueberry Muffins with Lemon Glaze
- Pumpkin Chocolate Chip Muffins
- Two Ingredient Pumpkin Muffins
- Pumpkin Bundt Cake with Chocolate Chips
📖 Recipe
Banana Bread Recipe with Oil
Ingredients
- Cooking or Baking Spray to coat pan
- 1¾ cup all purpose flour
- 1½ teaspoon baking soda
- ¾ teaspoon kosher salt reduce table salt by half
- 1¼ cup ripe bananas mashed; about 3
- 3 eggs large
- 1¼ cup white sugar
- ¾ cup vegetable oil
Instructions
- Preheat the oven to 350 degrees F.
- Prepare a 9 by 5 by 3 inch loaf pan with cooking spray, melted butter or oil. I like to use parchment paper. Just spray the pan so the paper will stick. I then spray the paper.
- Whisk together the flour, baking soda, and salt in a medium bowl.
- In a large bowl, mash bananas, keeping them a little bit chunky (my preference). Add the eggs, sugar, and oil and mix until smooth.
- Add the dry ingredients to the banana mixture and stir until just combined (don't over mix).
- Pour batter into prepared loaf pan, leveling the top of the batter if needed.
- Bake for 55 to one hour and 10 minutes, depending on your oven. The center of the bread should be set, not jiggly. If the top of the bread is browning too quickly, cover loosely with foil.
- Let bread cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
Notes
- Since ovens are different, cooking time will vary. Check on your banana bread at the 50 minute mark.
- Don't open the oven door before as it will cool the oven temperature.
- Mix this recipe by hand. There's no need to use a hand or stand mixer.
- I didn't add any flavorings, but you might like to add some pure vanilla extract.
Mom
A classic!