Banana Bread Recipe With Vegetable Oil That Tastes Amazing

Banana bread is a timeless classic that brings comfort and warmth to any kitchen. This recipe uses vegetable oil instead of butter, making the loaf moist and tender with a subtle richness that perfectly complements the natural sweetness of ripe bananas.

Whether you’re baking it as an easy breakfast treat, a midday snack, or a delightful dessert, this banana bread will surely become a favorite in your household. Using vegetable oil not only keeps the bread soft but also creates a lighter texture that’s incredibly satisfying.

Perfect for beginners and seasoned bakers alike, this recipe is straightforward and uses everyday ingredients you probably have on hand. Plus, it’s a fantastic way to use up overripe bananas that might otherwise go to waste.

Dive into this banana bread recipe with vegetable oil and discover how simple it is to create a deliciously moist, flavorful loaf that everyone will enjoy!

Why You’ll Love This Recipe

This banana bread recipe stands out because it’s moist, tender, and bursting with banana flavor. Using vegetable oil instead of butter results in a softer crumb that stays fresh longer, making it ideal for busy households or those who like to bake ahead.

The recipe is incredibly forgiving, so there’s less risk of overmixing or drying out the bread.

Additionally, the method is simple, requiring no special equipment or complicated techniques. It’s a great way to introduce yourself to baking or to add a new twist to a beloved classic.

With optional add-ins like nuts or chocolate chips, you can customize the loaf to suit your taste perfectly.

For more delicious and easy-to-make treats, check out our Banana Pancake Recipe Men Eat Vegan Too Made Easy or explore a variety of A to Z Vegetarian Recipes for Every Meal and Occasion that inspire healthy and tasty eating.

Ingredients

• 3 ripe bananas (medium to large, mashed)
• 1/2 cup vegetable oil (neutral flavor like canola or sunflower)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar (packed)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional, for warmth)
• Optional add-ins: 1/2 cup chopped walnuts, pecans, or chocolate chips

Equipment

• Mixing bowls (one large, one medium)
• Fork or potato masher (for mashing bananas)
• Whisk or electric mixer
• Measuring cups and spoons
• 9×5-inch loaf pan
• Parchment paper or non-stick spray
• Cooling rack
• Toothpick or cake tester

Instructions

1. Preheat your oven to 350°F (175°C). Grease the loaf pan with vegetable oil or line it with parchment paper for easy removal.
2. Mash the bananas in a large bowl using a fork or potato masher until smooth but still a bit chunky.
3. Add the vegetable oil to the mashed bananas and mix well to combine.
4. Whisk in both sugars (granulated and brown), then add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon (if using).
6. Gradually fold the dry ingredients into the wet banana mixture. Mix until just combined; do not overmix to keep the bread tender.
7. If using nuts or chocolate chips, gently fold them in now.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Remove from oven and place on a cooling rack for about 15 minutes before removing from the pan.
11. Let cool completely on the rack before slicing to ensure the texture sets beautifully.

Tips & Variations

For the best banana bread, use bananas that are very ripe with lots of brown spots. The riper, the sweeter and more flavorful the bread will be.

• Replace the vegetable oil with coconut oil for a subtle tropical twist.
• For a healthier variation, swap half the all-purpose flour with whole wheat flour or oat flour.
• Add 1/4 cup of Greek yogurt or applesauce to increase moisture without extra oil.
• Mix in 1/2 cup of chopped nuts, dried fruit, or vegan chocolate chips for additional texture and flavor.
• Don’t overmix the batter, as this can lead to dense bread. Fold gently until just combined.
• Try sprinkling the top with a little cinnamon sugar or streusel before baking for a crunchy top crust.

Nutrition Facts

Serving Suggestions

Banana bread is incredibly versatile and can be enjoyed in many ways. Serve a warm slice plain or spread with your favorite nut butter or vegan cream cheese for a delightful breakfast or snack.

It pairs wonderfully with a hot cup of coffee or tea, making it perfect for cozy mornings or afternoon breaks.

For a special treat, top with fresh berries or a drizzle of maple syrup. You can also toast slices lightly for a crisp exterior while keeping the inside soft and moist.

Looking for more wholesome breakfast ideas? Check out our 5 Star Vegan Breakfast Recipes to Start Your Day Right.

Conclusion

This banana bread recipe with vegetable oil is a simple yet rewarding baking project that yields a moist, flavorful loaf every time. The use of vegetable oil ensures a tender crumb that stays fresh longer, making it perfect for busy families or anyone who loves a good banana bread snack.

It’s an excellent way to use up overripe bananas and customize with your favorite add-ins like nuts or chocolate chips.

Whether you’re baking for breakfast, a snack, or dessert, this banana bread is a crowd-pleaser that feels like a warm hug in every bite. Don’t forget to explore other delicious recipes like Cheap Vegetarian Recipes For Families Everyone Will Love or dive into hearty meals with our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Happy baking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Banana Bread with Vegetable Oil”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A moist and flavorful banana bread made with vegetable oil for a tender crumb. Perfect for breakfast or a snack.”, “prepTime”: “PT15M”, “cookTime”: “PT60M”, “totalTime”: “PT75M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 3/4 cups all-purpose flour”, “1 teaspoon baking soda”, “1/2 teaspoon salt”, “1/2 cup vegetable oil”, “3/4 cup granulated sugar”, “2 large eggs”, “3 ripe bananas, mashed”, “1 teaspoon vanilla extract”, “1/4 cup buttermilk”, “1/2 cup chopped walnuts (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and grease a 9×5 inch loaf pan.”}, {“@type”: “HowToStep”, “text”: “In a bowl, whisk together flour, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “In another bowl, beat vegetable oil and sugar until combined.”}, {“@type”: “HowToStep”, “text”: “Add eggs one at a time, then stir in mashed bananas and vanilla.”}, {“@type”: “HowToStep”, “text”: “Mix in the dry ingredients alternately with buttermilk until just combined.”}, {“@type”: “HowToStep”, “text”: “Fold in walnuts if using.”}, {“@type”: “HowToStep”, “text”: “Pour batter into the prepared pan and smooth the top.”}, {“@type”: “HowToStep”, “text”: “Bake for 60 minutes or until a toothpick inserted comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let cool in pan for 10 minutes, then transfer to a wire rack.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “4 g”, “fatContent”: “14 g”, “carbohydrateContent”: “35 g”}}