Banana Bread with Oil
Banana bread with oil is super moist and easy to make. No butter or mixer are required for this sweet and flavorful loaf! It's perfect to make when you're out of butter, can't get to the store, or for when you want to make traditional, old-fashioned banana bread dairy free.
Equipment
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Ingredients
- 2 cups mashed bananas about 4-5 whole bananas
- ½ cup oil neutral tasting
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 3 tablespoon apple cider vinegar
- 2 cups all purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ teaspoon cinnamon
Instructions
- Preheat the oven to 350°F/180°C, line a loaf pan with parchment paper, and set aside.
- Mash the bananas in a large mixing bowl with a fork, making them as chunky or smooth as desired.2 cups mashed bananas
- Pour oil, eggs, vanilla, and apple cider vinegar into the banana puree. Whisk until well combined.½ cup oil, 2 large eggs, 2 teaspoon vanilla extract, 3 tablespoon apple cider vinegar
- Fold flour, sugar, baking powder, baking soda, salt, and cinnamon into the wet ingredients with a rubber spatula until no dry streaks remain.2 cups all purpose flour, 1 cup granulated sugar, ½ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, ¾ teaspoon cinnamon
- Pour the batter into the prepared pan. Top with an extra sliced banana if desired and bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Let the banana bread cool in the pan for 20 minutes, then transfer to a wire cooling rack. Allow it to cool completely, slice, and enjoy.
Video
Notes
For the best results, use bananas that are soft and fragrant with brown speckles. Don't use green or hard yellow bananas!
Use a kitchen scale to weigh the flour in grams for the most accurate results. If you don't have a scale, fluff up the flour in the bag before scooping into your measuring cup.
For the best results, use an aluminum loaf pan. Black pans and silicone get too hot, resulting in dry or burnt bread, and glass pans don't heat up evenly.
Storage: Store banana bread in an airtight container at room temperature for up to 1 week. It'll last a few days longer in the refrigerator but may dry out.
Freezing: Let the banana bread cool completely and wrap each slice tightly in plastic wrap. Place wrapped pieces in a freezer-safe container and freeze for up to 3 months.
Nutrition
Serving: 1sliceCalories: 323.4kcalCarbohydrates: 49.6gProtein: 4.2gFat: 12.5gSaturated Fat: 1.2gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 7.4gTrans Fat: 0.05gCholesterol: 32.7mgSodium: 377.1mgPotassium: 205.6mgFiber: 1.9gSugar: 25.7gVitamin A: 76.8IUVitamin C: 3.9mgCalcium: 24.9mgIron: 1.5mg
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