Super comforting, flavorful, and moist banana bread made with oil and no butter!
This banana bread is made with oil instead of butter! Baking with oil creates and ultra soft banana bread that stays moist for days and tastes amazing.
Overripe bananas, neutral oil, eggs, vanilla, apple cider vinegar, flour, sugar, baking powder, baking soda, salt, and cinnamon.
First, mash the bananas in a large mixing bowl, making them as chunky or as smooth as you want.
Next, stir in the oil, room temperature eggs, vanilla extract, and apple cider vinegar until well combined.
Fold the flour, sugar, baking powder, baking soda, salt, and cinnamon into the wet ingredients until no dry streaks remain.
Pour the batter into a loaf pan lined with parchment paper. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Remove the loaf from the oven. Let it cool in the pan for about 10 minutes before transferring to a wire cooling rack.
Let your banana bread cool completely, slice, and enjoy! Want to make this recipe? Check out the full instructions at:
Everyday dessert recipes for the home baker.