Banana Bread with Oil - Easy
This quick and easy banana bread uses oil instead of butter for incredible moisture and simplicity. Perfect for busy families looking for healthy breakfast options that can be prepared without effort and stay fresh for days.
Ingredients
- 3 very ripe bananas (the spottier, the better!)
- ⅓ cup vegetable oil, canola oil, or melted coconut oil
- 2 large eggs
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, mash the bananas thoroughly with a fork or potato masher until smooth with just a few small lumps remaining.
- Add the oil, eggs, sugar, and vanilla extract to the mashed bananas. Stir until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
- Gently fold the dry ingredients into the wet mixture just until combined. Do not overmix – a few small lumps are fine.
- If using, fold in the chopped walnuts or chocolate chips.
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Allow the bread to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely before slicing.
Notes
For a heart-healthy version, use light olive oil or avocado oil.
Store at room temperature in an airtight container for up to 5 days - oil-based banana bread stays fresh longer than butter versions.
For a healthier breakfast option, substitute half the all-purpose flour with whole wheat flour.
Prep time-saving tip: Mix dry ingredients the night before to make morning baking even quicker.
If using a food processor to mash bananas, pulse briefly to avoid overmixing.