Banana Bread With Oil Instead Of Butter
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 9x5-inch loaf pan
- 1 set measuring cups
- 1 set measuring spoons
- 1 Fork or potato masher
- 1 Wire rack
- 1 parchment paper sheet (optional
- 1 toothpick or cake tester
Ingredients
- 3 large bananas very ripe mashed
- 120 milliliter vegetable oil neutral such as canola or sunflower
- 150 gram granulated sugar
- 50 gram light brown sugar packed
- 2 large eggs room temperature
- 60 milliliter milk room temperature
- 1 teaspoon vanilla extract
- 190 gram all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon optional
- 80 gram chopped walnuts optional
- 80 gram chocolate chips optional
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease a 9x5-inch loaf pan, lining it with parchment paper if desired.
- In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining.
- Add the vegetable oil, granulated sugar, brown sugar, eggs, milk, and vanilla extract to the mashed bananas and whisk until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly mixed.
- Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon, mixing just until no dry streaks of flour remain.
- Fold in the chopped walnuts and chocolate chips, if using, being careful not to overmix the batter.
- Pour the batter evenly into the prepared loaf pan and smooth the top with the back of a spoon or spatula.
- Bake the banana bread for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Remove the pan from the oven and place it on a wire rack, then let the bread cool in the pan for about 15 minutes.
- Carefully lift the banana bread out of the pan, transfer it directly to the wire rack, and let it cool for at least 5 more minutes before slicing and serving.
Notes
Using oil instead of butter keeps this banana bread extra moist even after a day or two, so it’s ideal for making ahead; just be sure not to overmix once you add the flour, which can make the loaf dense. Very ripe bananas with lots of brown spots give the best flavor and sweetness, and you can adjust the sugar slightly to taste or based on how sweet your bananas are. If the top is browning too quickly during baking, tent it loosely with foil for the last 10–15 minutes, and always rely on the toothpick test rather than exact time because ovens vary. For storing, wrap the cooled loaf tightly or keep slices in an airtight container at room temperature for up to 3 days, or freeze individual slices for quick breakfasts and snacks.
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