Easy Banana Bread with Oil
A soft, moist loaf with plenty of banana flavor and a little crunch from the sugar on top.
Servings 10 slices
Calories 287kcal
Cost $2-$3
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.
Nutrition
Calories: 287kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 246mg | Potassium: 187mg | Fiber: 1g | Sugar: 21g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg