Table of Contents
Introduction:
There’s something incredibly relaxing about the scent of freshly baked bread soaring around the home. It’s one of those sweets that bring back memories of cozy afternoon bake-offs at home and gatherings with family. What happens when you’re short on butter or want to lower your consumption of saturated fats? There’s no reason to stop eating banana bread. Introduce a Banana Bread with Oil recipe into your baking arsenal!
This recipe is a great alternative to banana bread made with butter, which uses vegetable oil instead of butter. The result? A light loaf that still retains the moistness and delicious banana flavor you’ve always loved. It doesn’t matter if you’re trying to reduce your butter consumption or are looking for a simpler, faster recipe for baking; this recipe made with oil is a solution you didn’t realize you required.
Let’s explore the amazing realm of homemade banana bread made using oil. It’s more than just a delicious dessert; it’s also flexible, simple, and very easy to prepare. Additionally, it’s an excellent method to make use of sweet bananas!
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Recipe Card
Banana Bread with Oil: A Perfect No-Butter Delight
Equipment
- 9×5-inch loaf pan
- Large mixing bowl
- Fork for mashing bananas
- Spoon or spatula for mixing
- Cooling rack
Ingredients
- 3 Bananas ripe & large-sized – 345 grams (1 1/2 cups mashed)
- ½ Cup Vegetable Oil – 115 milliliters corn or canola oil
- 2 Large Eggs – 114 grams
- 1 Cup White Granulated Sugar – 200 grams
- 2 Cups All Purpose Flour – 240 grams
- 1 Teaspoon Vanilla Extract – 5 milliliters
- 1 Teaspoon Baking Soda – 5 grams
- 1 Teaspoon Baking Powder – 4 grams
- ½ Teaspoon Salt – 3 grams
Instructions
- Preheat your oven to 325°F (165°C).In a large mixing bowl, mash the bananas using a fork until smooth. You should have about 1 1/2 cups of mashed bananas.
- In a separate bowl, lightly beat the eggs. Then, add the eggs, vegetable oil, and sugar to the mashed bananas. Stir everything together until fully combined.
- Gradually add in the flour, baking soda, baking powder, and salt. Mix until just combined. Be careful not to overmix the batter, as this can result in a dense texture. A large spoon works best for mixing.If desired, stir in chocolate chips, chopped walnuts, or any other add-ins of your choice.
- Pour the batter into a greased or non-stick 9×5-inch loaf pan. Smooth out the top of the batter with the back of a spoon.
- Bake for 65-70 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown.Let the banana bread cool in the pan for 10 minutes before removing it. This helps it set properly. After 10 minutes, transfer it to a cooling rack to cool completely before slicing.
Notes
Cool Before Removing: It’s essential to let the bread cool in the pan for 10 minutes before removing it to prevent it from falling apart.
Mixing Tip: Use a spoon for mixing to avoid overworking the batter, which can make the bread dense and rubbery.
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Why This Recipe Works
Banana Bread with Oil is an easy way to swap butter for vegetable oil. Vegetable oil, whether it’s corn, canola, or sunflower, provides the necessary moisture to banana bread without the heavy, greasy taste of butter. What makes this substitute particularly attractive is the fact that it doesn’t alter the flavor. Vegetable oil has a mild flavor that allows the sweetness of bananas and spices to shine beautifully.
Furthermore, using oil instead of butter results in a lighter texture for the banana bread, making it fluffy and moist all the way through. Additionally, oil is a source of unsaturated fats, which are healthier than the saturated fats found in butter.
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Description:
This banana bread made with oil recipe is the ideal solution if you’re searching for an alternative that doesn’t require butter. It’s made from vegetable oil that keeps the bread fluffy and moist, and the bananas give it the natural sweetness. If you’re looking to bake an easy snack, bake breakfast, or even share the bread with your family and friends, This recipe is guaranteed to please!
- The Prep Time is 10 minutes
- Cook Time 1 Hour 10 minutes
- Duration: 1 hour and 20 minutes
- Servings 12 slices
- Calories: 257 kcal
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Ingredients for Banana Bread with Oil:
Here are the essential ingredients to make the perfect bread made banana bread that is infused with oil:
- 3 Bananas (ripe & large-sized) – 345 grams (1 1/2 cups mashed)
- 1/2 Cup of Vegetable Oil – approximately 115 millilitres (corn or canola oil)
- 2 large eggs 112 grams
- 1 cup white Sugar 200 grams
- 2 cups All-Purpose Gluten – – 240 grams
- 1 Teaspoon Vanilla Extract – 5 milliliters
- 1 Teaspoon Baking Soda 5 grams
- 1 teaspoon Baking powder 4 grams
- 1 Teaspoon salt 3 grams
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Instructions:
- Preheat Your Oven: Set your oven’s temperature to 325°F (165degC). This ensures your oven is warm and cozy when ready to bake your banana bread using oil. Making the stove ready first will allow for an even cooking process, giving the bread that golden brown top.
- Mash the Bananas: Using mature bananas is the key to making oil-based soft and moist banana bread. You should use approximately 1 1/2 cups of mashed bananas, which will likely be around 3 medium-sized, ripe bananas. The more ripe, the better! Brown spots on bananas will give you more sweetness and flavour. This is exactly what you are looking for in banana bread.
- Prepare the Wet Ingredients: In a large bowl, mix the eggs gently. After beating the eggs, mix vegetable oil and Sugar in a bowl, mixing them with eggs. Keep mixing till the mix becomes uniform and smooth.
- Add the Mashed Bananas: In the wet mixture, add your mashed bananas and vanilla extract. Stir until the mixture is completely combined. Vanilla extract can add the perfect taste to your banana bread. Add oil.
- Incorporate the Dry Ingredients: Mix in your common mixture of flour, baking soda, baking powder and salt in separate bowls. Add these dry ingredients slowly to the wet ingredients. Mix until all ingredients are mixed. Be careful not to overmix, which may result in dense bread.
- Optional Add-ins: If you’d like to, you could incorporate optional additions. Chocolate chips, walnuts or even raisins may be added at this point. Simply stir the batter gently until the ingredients are evenly distributed throughout the batter.
- Prepare the Loaf Pan: Grease the inside of a 9×5 inch loaf pan with a tiny amount of vegetable oil, or line it with parchment. This will ensure that the banana bread topped with oil can slide from the baking pan once it’s baked.
- Bake the Bread: Place the dough in a loaf pan and smooth the top using the spatula. Put the loaf pan into the oven to cook at 325 degrees Fahrenheit (165degC) for 65-70 minutes. In the 60th minute, test the bread using a toothpick. Insert it into the middle of the loaf, and if the bread comes out clear, it’s baked. If not, allow it to bake for another 5 to 10 minutes.
- Cool the Bread: After you are satisfied that the bread made with banana and oil is cooked perfectly, let it sit in the baking pan to cool for ten minutes. This stops the bread from breaking as you take it off. In 10 minutes, transfer the bread onto an air-tight rack to be completely cool before cutting.
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Notes on the Best Banana Bread with Oil
- Don’t overmix The batter should not be overmixed. Overmixing is among the most frequent mistakes leading to thick, hard banana bread. Mix slowly and only until the ingredients are incorporated.
- Cool before slicing. It’s tempting to cut into freshly baked bread; however, to get the best results, allow the banana bread and oil to cool for 10 minutes before taking it out of the pan.
- Additional Add-ins: You can be creative by adding chopped nuts, chocolate chips or coconut flakes into this banana loaf.
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Nutrition Information (Per Serving, 1 Slice)
Here’s the breakdown of nutrition information for every slice of your banana bread that is topped with oil:
- Calories: 257 kcal
- Carbohydrates: 39g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 8g
- Cholesterol: 27mg
- Sodium: 235mg
- Potassium: 139mg
- Fiber: 1g
- Sugar: 20g
- Vitamin A: 58 IU
- Vitamin C: 3mg
- Calcium: 29mg
- Iron: 1mg
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Why You’ll Love This Recipe
- Simple and quick: The banana bread made with oil is simple and doesn’t need a lengthy list of ingredients or steps. This bread is perfect for beginners or those who are short on time.
- Better than traditional Banana Bread by substituting vegetable oil for butter. This version of banana bread is light and has less saturated fat. Additionally, it’s made from the natural sweetness of bananas.
- Flexible: It doesn’t matter if you like plain, with chocolate chips or nuts. The recipe is easily customizable to meet your preferences.
- It is ideal for any occasion You can make it for breakfast, a snack or dessert; this banana bread with no butter is the perfect choice for any time of the day.
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Key Ingredients and Substitutions
- Bananas: The more ripe the bananas, the more delicious! They add natural sweetness and a moistness to bread. If you don’t have any ripe bananas, you could put them in the oven at a warm temperature for a couple of minutes to accelerate the ripening process.
- Vegetable oil: If you do not have vegetable oils, you can replace them with other neutral oils, such as sunflower oil, canola oil, or grapeseed oil. Be sure the oil you choose to use has a moderate flavour to preserve the flavour of banana bread.
- Sugar Sugar: Regular granulated Sugar is the ingredient in this recipe. However, alternative sugars like honey or brown Sugar can also be used for different flavors.
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What to make Banana Bread with Oil (Step-by-Step)
Making banana bread using oil is simple; however, the small factors make a distinction. Let’s go through each step with more depth:
- Smash Your Bananas The secret to delicious banana bread is having ripe bananas. The riper your bananas are will be, the more sweet and tasty your bread will be. Use a fork or potato masher to smash your bananas into an even consistency.
- Mix wet ingredients. In the bowl of a large pot, beat the eggs until they are lightly beaten. Add Sugar and vegetable oil and mix until it is smooth. This will form the base for the banana bread recipe.
- Add dry ingredients Separately in a bowl, and mix the baking soda, flour, baking powder, and salt. This ensures that the leavening ingredients are evenly distributed throughout the dry ingredients before being part of the mix.
- Blend everything. Combine your dry and wet ingredients in small portions, and mix gently while you mix. It is important to mix ingredients until all the flour has been absorbed. This will avoid mixing too much.
- Bake Bake: Pour the batter into your bread pan. Bake for between 65 and 70 minutes. Your bread will be crispy and golden brown to the feel. Make use of a toothpick to test whether the bread is cooked.
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Expert Tips for Success
- Use ripe bananas. Bananas that are dry and ripe are the ideal choice for banana bread made with oil since they provide natural sweetness.
- Don’t overmix. The batter that is overmixed could result in thick bread. Therefore, mix just enough to blend the ingredients.
- Check for finishedness. The oven’s temperature is subject to change, so check your bread every 60 minutes using toothpicks to ensure it’s cooked thoroughly.
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Variations and Customizations
- Add-Ins: You can personalize your banana bread by adding oils, walnuts, chocolate chips, or dried fruits like raisins or cranberries.
- Make it gluten-free. Use the gluten-free flour blend instead of general-purpose flour to create a gluten-free recipe.
- Low Sugar If you’re looking to reduce your sugar intake, cut down on the amount of Sugar in granulated form by half or replace the Sugar with an alternative.
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Storage and Reheating Instructions
- Storing Your banana bread and oil in an airtight container for up to 3 days at room temperature. If you’d like your bread to stay fresher, place it in plastic wrap and store it in the refrigerator for up to five days.
- Reheating: To warm, cut a piece in half and then heat to a boil in the microwave for around 20-30 minutes. You can also toast it to get a crispy edge.
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Serving Suggestions
Combine the cake with an oil, tea, or coffee drizzle to make an amazing breakfast or snack. It can also be served with a scoop of yogurt to add nutrients or drizzles of peanut butter for a delicious, healthy twist.
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Frequently Asked Questions (FAQs)
Do I have to substitute other oils for vegetable oils?
A: You could substitute vegetable oil for other neutral oils like corn oil or canola. Be sure to ensure that the oil does not interfere with the taste of the bread.
How ripe should bananas be when making banana bread?
A: For the best results, choose very mature bananas. The overripe bananas, with plenty of dark brown marks on their peel, are the best choice because they provide more sweetness and moisture to the bread.
Do I have to make the bread without gluten?
A: You can make this bread gluten-free by substituting the all-purpose flour with the gluten-free flour blend. Be sure to verify for texture and baking times since gluten-free flours can require minor modifications.
Do I have to add chocolate chips, nuts, or nuts to the batter?
A: Absolutely! After mixing the batter, add a cup of your favourite additions, such as pecans, walnuts, or chocolate chips. This is a fantastic method to alter the flavour of your banana bread.
Banana bread can be frozen in oil?
A: Yes, this banana bread can be frozen. It should be allowed to cool completely before being wrapped in foil or plastic wrap, and the bread should be placed in a safe freezer container. It can be kept in good condition for 3 months. Just thaw the frozen product at room temperature or heat it in an oven to heat it.
What do I know that the cake has finished baking?
A: The banana bread is ready when the top turns dark brown, and a toothpick placed into the middle comes out without a trace or with tiny crumbs of moisture. If the bread is still moist, you can bake it for another few minutes before checking again.
Could I replace the amount of sugar used in this recipe with an alternative sugar?
A: Yes, you can substitute white granulated sugar for an alternative sugar like honey, coconut sugar, or any other sugar substitute suitable for baking. Be aware that certain sugar substitutes can affect the texture and taste of the loaf.
How do I let the banana bread cool before cutting it?
A: Allow the banana bread to cool in the pan for at most 10 minutes before removing it and letting it cool down completely on the rack. Cutting it too quickly can cause it to crumble. It’s recommended to allow 2 to 3 hours for it to get cool.
Do I need to make use of less sugar to make this recipe?
A: Yes, you can lower the amount of sugar if you prefer sweeter banana bread. Remember that it can alter the texture and moisture, but it will still taste delicious.
What happens if my banana bread is as dry?
A: Your banana bread appears dry due to mixing too much batter or baking too long. Mix the batter only until it is combined to prevent drying, and pay attention to your baking times. Each oven is unique, so be sure to check for readiness earlier, if required.
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Related Recipes
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Conclusion:
Its banana bread recipe with oil recipe is a wonderful alternative that is healthier than the traditional banana bread recipe that usually relies on butter for its deliciousness. By replacing butter with vegetable oil, this recipe reduces the amount of saturated fat and gives the bread a moist and soft texture that’s as delicious as the original version. The benefit of this substitution is in the oil’s capacity to hold in moisture, resulting in an easier loaf with all the delicious flavours of fresh bananas and aromatic spices.
One of the most appealing aspects of making banana bread using oil is how easy and fast it can be. Whether you’re an experienced baker or just starting, the recipe has been intended to be simple, using readily available ingredients commonly used in kitchens everywhere. It doesn’t require any expensive equipment or difficult-to-find ingredients. All you need is just a handful of ripe bananas, some flour, Sugar, and oil. You’re good to go. In less than an hour, you’ll enjoy freshly baked, warm bread made of bananas, which is ideal for breakfast, snack, or dessert.
However, beyond the simplicity of the recipe and its health-enhancing benefits, the taste of the banana bread infused with oil is certain to make you smile. Naturally sweet, the ripe bananas are apparent, complemented by this bread’s soft, rich crust. The delicateness of the vegetable oil ensures that the banana’s flavour remains the main attraction while still delivering the perfect texture and moistness.
So, why not use the banana bread recipe with the oil recipe now? It’s an ideal recipe for a tradition with an added health benefit. You’ll enjoy an amazing treat without compromising your flavour or fitness goals. After you’ve tried the banana bread recipe, it will become a brand-new staple within your baking regimen. Happy baking!