Moist Banana Bread Recipe (with Oil)
Banana bread is a beloved classic that brings warmth and comfort with every slice. This moist banana bread recipe, made with oil, makes for a delightful treat any time of day. It’s perfect for breakfast, an afternoon snack, or even as a simple dessert. The overripe bananas add natural sweetness, making each bite soft and delicious.
Why Make This Recipe
Making moist banana bread with oil is a fantastic choice for several reasons. First, the use of oil keeps the bread incredibly moist, unlike recipes that use butter. Secondly, this recipe is easy to follow, making it perfect for beginner bakers. Finally, it’s a wonderful way to use up overripe bananas that might otherwise go to waste.
How to Make Moist Banana Bread
Ingredients
- ¼ cup vegetable oil (or another neutral oil such as avocado, grapeseed, or canola oil)
- 1 cup granulated sugar
- ¼ cup brown sugar (packed)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 ¼ cups mashed overripe banana (about 2-3 large bananas)
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Directions
Preheat the oven to 350ºF. Line a 9×5 loaf pan with parchment paper and set aside. Spray the loaf pan with nonstick cooking spray, then lay the parchment paper lengthwise in the pan, pressing it down gently to stick.
Spray the parchment paper in the pan and lay an extra piece of parchment across the pan. This will let you lift the baked banana bread out easily later on.
In a large mixing bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until well blended and smooth.
Stir in the mashed bananas.
Add the flour, baking soda, and salt to the bowl, mixing with a wooden spoon or spatula until just combined.
Pour the batter into the prepared loaf pan and bake for 60-65 minutes. Halfway through, loosely cover the bread with aluminum foil to prevent it from browning too much.
The bread is done when a toothpick inserted in the center comes out clean with a few small moist crumbs. Begin checking at around the 55-minute mark.
Allow the bread to cool completely in the pan on a wire rack. Lift it out using the parchment overhang and slice. If you’re not serving it right away, wrap the bread tightly in plastic wrap while still warm to retain moisture.
How to Serve Moist Banana Bread
Moist banana bread can be enjoyed plain, but it is also tasty with a spread of butter or cream cheese. It pairs well with coffee or tea and can be served warm or at room temperature. For a special treat, you can add some chopped nuts or chocolate chips to the batter before baking.
How to Store Moist Banana Bread
To store your banana bread, wrap it tightly in plastic wrap or foil. This will help keep it moist. You can keep it at room temperature for a few days or in the refrigerator for about a week. For longer storage, freeze slices in an airtight container or zip-lock bag for up to three months.
Tips to Make Moist Banana Bread
- Use overripe bananas for the best flavor and sweetness.
- Make sure your eggs are at room temperature for better mixing.
- Do not overmix the batter to keep the bread light and fluffy.
- Cover the bread with foil if it starts to brown too quickly in the oven.
Variation
If you want to change it up, consider adding nuts like walnuts or pecans for a satisfying crunch. You could also mix in chocolate chips or dried fruit for extra sweetness.
FAQs
1. Can I use frozen bananas for this recipe?
Yes! Just thaw the frozen bananas before mashing them.
2. How do I know when the banana bread is done?
Check with a toothpick. If it comes out clean or with a few moist crumbs, it’s done.
3. Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture might be denser. You may want to mix half whole wheat flour and half all-purpose flour for a lighter result.
