This moist banana bread with oil is easy to make in one bowl. You will love how super moist and flavorful it bakes up. It's hands down my go-to recipe.
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The first time I made this recipe and tasted how moist it was, it became my favorite. It stays fresh for a few days with the old-fashioned taste, something grandma would make.
Ingredients and Substitutions
Bananas - Ripe fresh or frozen bananas are best.
Oil - A neutral oil like vegetable or canola.
Eggs- Two large whole egg.
Sugar- Brown and white sugar is needed, it helps browning and flavor.
Flour - All-purpose or cake flour.
Milk - Creamy whole milk is preferred but 2% can be used in a pinch. Can use substitute with non dairy, nut milks or canned evaporated.
Baking - Both baking powder and baking soda.
Extract and Salt- For a boost of flavor add a touch of pure or imitation vanilla extract.
Which Is Better Oil or Butter For Banana Bread?
For an ultra moist banana bread using oil is best. A slice of banana bread is normally enjoyed at room temperature and oil stays liquid verses butter that stays solid.
I’ve tried banana bread recipes with just butter and with both butter and oil, but I always come bak to this recipe of only using oil. It’s just so good.
Ripe Bananas
Choosing the ripeness of your bananas is another key step. You want nice brown spotted or streaked fresh or frozen bananas. It’s helps to add extra sweetness and that moist texture.
When I have extra ripe bananas I usually freeze them with the skins or without them. Make sure they are thawed to easily smash them for this recipe.
Using Baking Powder and Baking Soda in Banana Bread
This recipe uses both baking soda and baking powder which work together to rise or leven the quick bread. Baking soda also helps with browning.
If you do not have baking soda double the baking powder to 1 tsp. No baking powder? Don’t worry just use the 1 teaspoon of baking soda making sure to use the milk in the recipe which will help with levening and yields a soft texture.
Mix In’s and Flavors
If you would like even more flavor try these mix in’s or toppings.
- Nuts and Seeds - Walnuts, pecans, sliced almonds or pumpkin seeds.
- Dried Fruit- Cranberries, blueberries, raisins or cherries.
- Spices - Cinnamon, nutmeg, ginger, all spice, or pumpkin spice.
- Chocolate Chips
- Nutella or Cookie Butter
- Nut Butters - Peanuts, almond, or cashew.
- Coconut
- Grated Vegetables - Carrot or Zucchini
- Blended Fruits - Apple, pears or pineapple.
Tips & Suggestions
Don’t over mixthe batter, mix until combined for soft, tender and fluffy results.
Choose ripe bananas that are medium to large in size. You want enough smashed banana in the batter for flavor and texture.
Let the bread cool to warm or room temp before cutting into slices.
Don’t skimp on lining the loaf pan with parchment paper. It helps to easily remove it and place on a cooling rack.
Sift the dry ingredients before mixing the batter to prevent clumps and lumps.
Serving and Leftovers
I love this recipe actually the next day after baking. The top gets nice and sweet, sticky and oh so moist texture.
Serve the loaf at room temperature cutting into thick slices.
Store leftovers in an airtight container on the counter for up to 4 days.
To freeze leftover slices, wrap them in plastic wrap or parchment paper then place them into a freezer zipper bag. It can be frozen up to 3 months.
Step By Step Directions and Photos
- Grab the ingredients and prep them. Preheat oven to 325°F and line a loaf pan with parchment paper.
2. Into a mixing bowl add mashed bananas and eggs. Mix well with a whisk.
3. Add brown and white sugars. Mix.
4. Add vegetable oil, milk and vanilla extract. Mix well.
5. Add the dry ingredients, flour, baking soda, baking powder and salt.
6. Using a rubber spatula mix until combined about 2 minutes. Try not to overmix the batter.
7. Pour batter into the lined loaf pan.
8. Place into the oven and bake uncovered for 65-75 minutes until a toothpick comes out clean. The bread will be a deep golden brown color.
9. Remove from the oven and let cool in the loaf pan for 30 minutes.
10. Carefully remove from the pan and place on a cooling rack to fully cool. Let cool for about 1 ½ - 2 hours for best results. Cut into thick slices and Enjoy.
Moist Banana Bread With Oil
Equipment
- Loaf Pan (8.5x4.5 or 9x5 in)
- Mixing Bowl
- Measuring Tools
- Rubber spatula
- Fine Strainer or Sieve
- Whisk
- Toothpick
- Parchment Paper
Ingredients
- 3 Large Bananas, ripe and mashed
- ½ cup Vegetable Oil
- 2 Eggs
- 1 ¾ cups All-purpose Flour
- ⅓ cup Brown Sugar
- 1 cup White Sugar
- ¼ cup Milk
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ tsp Salt
- 2 teaspoon Vanilla Extract
Instructions
- Preheat oven to 325°F and line a loaf pan with parchment paper.
- Into a mixing bowl add mashed bananas and eggs. Mix well with a whisk.
- Add brown and white sugars. Mix.
- Add vegetable oil, milk and vanilla extract. Mix well.
- Sift the dry ingredients, flour, baking soda, baking powder and salt into the wet mixture with a sieve or fine strainer.
- Using a rubber spatula mix until combined about 2 minutes. Try not to overmix the batter.
- Pour batter into the lined loaf pan.
- Place into the oven and bake uncovered for 65-75 minutes until a toothpick comes out clean. The bread will be a deep golden brown color.
- Remove from the oven and let cool in the loaf pan for 30 minutes. Carefully remove from the pan and place on a cooling rack to fully cool. Let cool for about 1 ½ - 2 hours for best results.
- Cut into thick slices and Enjoy.
Melanie says
This is my go to banana bread recipe. So good & moist. People have said it’s so good & ask for the recipe often.
Andrea Johnson says
Melanie, so happy you liked the recipe, it's my go-to as well.
Tyannah says
This is the YUMMIEST and SOFEST banana bread that I’ve made ever omg!! New favourite recipe, I’m adding this to my favourites so I can use it forever. 🙂
Andrea Johnson says
So happy Tyannah you loved the recipe 🙂 It's my go to as well. Thanks so much 🙂