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Banana Bread Recipe Using Oil

A moist and flavorful banana bread recipe that uses oil instead of butter, perfect for using up overripe bananas.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 ripe bananas mashed
  • 1/3 cup vegetable oil
  • 1 cup sugar
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour

Equipment

  • Mixing bowl
  • Whisk
  • Loaf pan
  • Measuring cups and spoons
  • Rubber spatula
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9x5 inch loaf pan with oil or cooking spray.
  3. In a mixing bowl, mash the ripe bananas with a fork until smooth.
  4. Add the vegetable oil, sugar, beaten egg, and vanilla extract to the mashed bananas. Mix until well combined.
  5. In a separate bowl, whisk together the baking soda, salt, and flour.
  6. Gradually fold the dry mixture into the wet ingredients using a rubber spatula. Mix until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

This banana bread is delicious on its own, but consider serving it with butter or cream cheese.