Banana Bread with Oil
A delightful twist on the classic banana bread recipe, using oil instead of butter for a moist texture and simplicity in preparation.
Ingredients
Wet Ingredients
- 3 large Ripe Bananas, mashed The riper, the better!
- 1/2 cup Vegetable Oil Can use coconut oil for a different flavor.
- 3/4 cup Granulated Sugar Can substitute half with brown sugar.
- 2 large Eggs, beaten For richness and structure.
- 1 teaspoon Vanilla Extract Enhances the flavor.
Dry Ingredients
- 2 cups All-Purpose Flour Can substitute with whole wheat flour.
- 1 teaspoon Baking Soda Leavening agent.
- 1/2 teaspoon Salt Balances sweetness.
Optional Add-ins
- 1 cup Chopped Walnuts or Chocolate Chips For textural variation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing or lining it with parchment paper.
- In a large mixing bowl, mash the ripe bananas until smooth. Add the vegetable oil, beaten eggs, vanilla extract, and granulated sugar; whisk until well combined.
- In another bowl, sift together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. If using, fold in the chopped nuts or chocolate chips.
Baking
- Pour the batter into the prepared loaf pan and optionally sprinkle more nuts on top. Bake for 55 to 60 minutes, checking for doneness with a toothpick.
- Once baked, let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure bananas are very ripe for the best flavor. Wrap the cooled bread in plastic wrap or aluminum foil for storage. Can be frozen for longer storage.