This banana bread is made with very ripe bananas and oil, which keeps it moist and tender.
The batter is easy to mix by hand, and it's a great way to use up those soft, spotty bananas sitting on the counter.
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Ingredients You'll Need
Notes and Substitutions
- Bananas: Use very ripe bananas with plenty of brown or black spots. The softer they are, the sweeter and more flavorful your banana bread will be.
- Milk + vinegar: Mixing these together makes a quick substitute for buttermilk. Lemon juice works instead of vinegar, or you can use the same amount of buttermilk.
- All-purpose flour: Measure it carefully and don't pack it into the cup, since too much flour can make the banana bread dry. For a slightly heartier loaf, replace up to half with white whole wheat flour.
- Oil: I used melted coconut oil, but vegetable or canola oil works just as well. Melted butter can also be used, though the loaf may not stay moist as long.
- Turbinado sugar: Sprinkle it on top for a little crunch. You can also add walnuts, pecans, chocolate chips, raisins, cinnamon, or nutmeg to the batter.
How to Make Banana Bread with Oil
Before you start:
- Place an oven rack in the middle. Preheat the oven to 350°F (177° C).
- Grease an 8½ × 4½-inch loaf pan. Line it with parchment paper with two opposite sides that overhang. This will make the banana bread easier to lift out.
- Measure the ingredients accurately. Use a kitchen scale, if available.
- Bring the eggs to room temperature.
Step 1: Make the buttermilk mixture
In a bowl, combine ¼ cup milk with 1 teaspoon vinegar (or lemon juice).
Let it sit for 5 to 10 minutes.
It will look slightly thick or curdled, which is exactly what you want.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Set aside.
Step 3: Mix the wet ingredients
In a large bowl, mash 3 to 4 very ripe bananas until mostly smooth. You'll need about 1½ cups.
Then, add:
- ¾ cup brown sugar
- 2 eggs
- ½ cup oil
- 1 teaspoon vanilla
- the milk mixture
Whisk until everything is well combined.
Step 4: Make the batter
Add the dry ingredients to the banana mixture.
Fold gently with a spatula just until you no longer see dry flour.
Don't keep mixing, or the banana bread may turn out dense.
If you're adding nuts, chocolate chips, or raisins, fold them in now.
Step 5: Fill the pan
Pour the batter into the prepared loaf pan and spread it evenly.
Sprinkle turbinado sugar over the top for a little crunch.
Step 6: Bake
Bake for 55 to 60 minutes, until the top is brown and a toothpick inserted in the center comes out with a few moist crumbs.
If you see wet batter, bake it for a few more minutes and check again.
Let the banana bread cool in the pan for about 15 minutes.
Lift it out using the parchment paper, then let it cool longer before slicing.
Recipe FAQs
Yes. Oil keeps banana bread moist and tender, even after it cools. Use a neutral oil such as vegetable or canola oil if you don't want to add any extra flavor.
Use soft bananas with plenty of brown or black spots on the peel. Very ripe bananas are sweeter, easier to mash, and give the bread more banana flavor.
Too much flour or too much mixing can make banana bread dry or dense. Measure the flour carefully and stop mixing as soon as no dry flour remains.
Let it cool completely, then wrap it tightly or place it in an airtight container. Keep it at room temperature for up to three days or refrigerate it for longer storage.
Yes. Wrap the whole loaf or individual slices tightly and freeze for up to three months. Let it thaw at room temperature before serving.
More Easy Baking Recipes
- M&M cookies: Soft, chewy cookies filled with colorful M&M candies.
- Chocolate crinkle cookies: Fudgy chocolate cookies covered in powdered sugar with their signature cracked tops.
- Salted chocolate chunk shortbread cookies: Buttery shortbread cookies with chunks of chocolate and a sprinkle of salt.
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📖 Recipe
Easy Banana Bread with Oil
Equipment
- 8½ x 4½-inch loaf pan
- Mixing bowls
- Whisk
- Rubber spatula
Ingredients
- ¼ cup milk
- 1 teaspoon vinegar or lemon juice
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt use half for finer salt
- 1½ cups mashed bananas about 3-4 overripe bananas
- ¾ cup brown sugar light or dark
- 2 eggs at room temperature
- ½ cup oil
- 1 teaspoon vanilla extract
- 4 teaspoons turbinado sugar optional
Instructions
- Preheat the oven to 350°F. Grease and line your loaf pan with parchment paper.
- Mix the milk and vinegar in a small bowl. Let it sit for 5 to 10 minutes.
- Whisk the flour, baking soda, and salt in a separate bowl.
- Mash the bananas in a large bowl. Add the brown sugar, eggs, oil, vanilla, and milk mixture, then whisk until combined.
- Fold in the dry ingredients just until no flour remains. Don't overmix.
- Pour the batter into the pan and sprinkle turbinado sugar on top, if using.
- Bake for 55 to 60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 15 minutes, then lift out the loaf and let it cool before slicing.
Notes
- Bananas: Use very ripe bananas with plenty of brown or black spots.
- Milk and vinegar: Use lemon juice instead of vinegar, or replace both with buttermilk.
- Flour: Measure carefully. Replace up to half with white whole wheat flour if you like.
- Oil: Use melted coconut oil, vegetable oil, canola oil, or melted butter.
- Turbinado sugar: Sprinkle on top for crunch. Add nuts, chocolate chips, raisins, or spices if you like.
Bim says
Yummy! From now on I won’t throw away super ripe bananas anymore. Great for snacks and pot luck.
soom says
My friends aunt traveled to Hawaii in the 1960's and came back with a recipe for banana bread served at her hotel. She said 'the blacker the banana, the better' for best flavor. She was right! they can be solid black skin and make great bread. I add coarse chopped walnuts but I think Macadamias would be great too. I often sub ground gluten-free flours for some of the wheat flour.
Nora Reyes says
Love that! Your walnut version sounds great, and macadamias would be perfect too. And nice tip on the gluten-free flour swap — that’s really helpful. Thank you!! ❤️
Corazon says
Everyone could use this classic and delicious recipe.. cuz who wants to waste over ripe bananas! ? 😄🍌🍌🍌