Moist Banana Bread (Easy Recipe, Made With Oil)

A golden banana bread loaf on a cutting board beside bananas.

Moist Banana Bread (Easy Recipe, Made With Oil)

This will make you the most perfectly MOIST banana bread. You will need about 3 bananas or 1 ½ cups of ripe bananas. No butter is needed to make this incredible loaf - we use oil instead.

Prep Time15

Cook Time55

Total Time1 10

Servings: pieces

Author: Danika Vanderpyl

Equipment

Ingredients

Dry Ingredients

1 ¾ cup flour (I use half white and half brown flour, either works though!)
¾ cup coconut sugar or brown sugar
¾ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

3 large bananas about 1 ½ cup mashed banana
½ cup oil (I use olive oil)
2 eggs
¼ cup yogurt
1 teaspoon vanilla

Optional

½ cup walnuts or pecans
½ cup chocolate chips

Instructions

Preheat the oven to 350 degrees Fahrenheit (176 C). Grease a loaf pan and set aside.
In a medium-large bowl, whisk together the flour, brown sugar, baking soda, and sea salt.
In a large glass measuring cup, mash the bananas. You should have close to 1 ½ cups of mashed banana. Add ½ cup oil, eggs, yogurt, and vanilla until everything is a smooth liquid.

Add more banana (or you can top it up with applesauce if needed) until you get exactly 1 ½ cups.

Pour the banana mixture into the flour mix. Add the chopped nuts and chocolate chips if using. With a spatula, stir everything together in big, gentle folds only until everything is combined and no flour pockets remain. There may be a few flour streaks left (this is okay, as you do not want to over-mix the batter; the loaf will not rise as much or be as fluffy).
Fill the loaf pan with the banana batter, spreading it to make it even. Bake at 350 Fahrenheit (176 C) for 40-50 minutes. The loaf is done when a toothpick is inserted and comes out clean (not with wet batter on the toothpick) or when the loaf springs back to a light touch.
Let the loaf cool in the tray for 5 minutes before removing it from the pan and placing it on a cooling rack to cool fully. Eat the banana bread within the next few days if kept at room temperature, or within a week if kept in the fridge. If frozen, eat within 6 months.

Notes

Scroll up to see details in the blog post about making variations in your loaf (like adding chocolate chips, nuts, or berries!)

Oil: You can use canola oil, vegetable oil, or grapeseed oil. Melted coconut oil or olive oil will also work; however, they can leave a stronger taste. Instead of oil, you could use melted butter for this banana bread. Just melt it first.

The nutrition facts are calculated with using the nuts and chocolate chips.

Nutrition