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Banana Bread with Oil

A deliciously rich and moist banana bread recipe that is easy to make and perfect for the whole family!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas, mashed
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Optional Add-ins
  • ½ cup chopped walnuts or pecans Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the mashed bananas, vegetable oil, eggs, vanilla extract, and sugar until smooth.
  3. In a separate bowl, sift together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing!
  5. If you're feeling nutty, fold in the chopped nuts for that extra crunch.
Baking
  1. Pour the batter into the prepared loaf pan. Sprinkle extra chopped nuts on top, if desired.
  2. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store leftovers wrapped in plastic or in an airtight container. This loaf keeps well at room temperature for 3–4 days or in the fridge for up to a week. For optimal texture, toast slices when reheating.