This Extra Moist Banana Bread with oil is the best you will every make. Loaded with 2 cups of mashed ripe bananas and using canola oil makes it the best ever.
Simple to make and no mixer required. The mix-ins (chocolate chips and coconut are my favorite) make this banana bread extra delicious!
Why I Love It:
- Made with Canola Oil - No need to soften butter and using oil makes it super moist!
- Mix by Hand - The batter mixes up easily by hand.
- Customizable Mix-Ins - It's great plain or you can add mix-ins like chocolate chips, coconut, or nuts.
- Mashed Ripe Bananas. 2 whole cups! This was about 4-5 large bananas for me. But please measure! And when I say ripe, I mean ripe! We want, brown, practically black bananas that are nice and soft on the inside. They should mash so easily with a fork.
- Canola Oil. I love butter, I really do. But, oil is the way to go for this. It helps keep the bread moist, slightly dense in the best way, and lets the banana flavor shine through.
- Vanilla Extract. Because really, isn't everything better with a little vanilla 🙂
- All Purpose Flour. I use regular old unbleached, all purpose flour. We whisk the flour with the other dry ingredients which helps remove lumps so there is no need for sifting.
- White Sugar. Don't balk at the amount of sugar. I never said this was healthy, but I did say it was the best tasting ever. So just go with it.
- Baking Soda. Need something to help the bread rise.
- Salt. Don't be afraid of salt in sweeter things! It helps balance the sweetness and brings out the flavor of everything.
Frequently Asked Questions
Baking banana bread with oil gives great results! The key is to use a neutral oil like canola oil or vegetable oil. I don't recommend using olive oil as it will impact the flavor.
The best way to tell when it is done baking is by inserting a toothpick into the center of the bread and seeing if any batter sticks. If there are just moist crumbs on the toothpick, then the bread is done.
How do I make sure my banana bread is moist?
There are several things about this recipe that make it extra moist!
- Oil! I love love baking with butter, but using oil in banana bread helps keep it moist.
- Extra Ripe Bananas! You want bananas to be basically black and very soft - this adds amazing flavor, sweetness, and moisture.
- Don’t overbake. Ovens vary, so I recommend testing your bread early using a toothpick. The bread is done when there are just a few moist crumbs. Remove from the oven immediately.
My bread keeps sticking to the pan?
First, make sure you’re well greasing the pan. I love to use a cooking spray that is meant for baking that has flour in it - such as Baker’s Joy.
Do not allow the loaf to completely cool in the pan. This can lead to sticking. Allow to cool for 10 minutes or so but remove while still warm.
What mix-ins are used? Can I make substitutions?
My favorite mix-in combination is chocolate chips + coconut, but you can make the bread plain or use different mix-ins. Some of my favorites:
- Chocolate Chips
- Chocolate Chunks
- Shredded Coconut
- Nuts - like pecans or walnuts.
Leftovers, Storage, Freezing
Although the loaves won't last long, they do last great as leftovers or can even be frozen!
- Leftovers - The loaf can be stored in an airtight container or wrapped in plastic wrap. Store at room temperature for up to 4 days.
- Freezing - Allow the banana bread to fully cool then wrap tightly in plastic wrap and place in a zip-top bag. It can be frozen for 3-4 months. Allow to thaw at room temperature before enjoying. You can also use the same method to freeze half a loaf or even just a slice of banana bread.
- Large and Medium Mixing Bowls - No stand mixer or electric mixer is needed, but you will need to bigger bowls to mix up the dry ingredients and mix up the batter.
- Loaf Pans - This recipe makes two standard loaves (9x5 inches) or you can bake it in one bundt pan.
- Whisk or Fork - For mixing up the dry ingredients. Using a whisk helps remove any flour lumps, but a fork will work in a pinch.
- Rubber Spatula or Wooden Spoon - To mix up the batter. Because this recipe uses oil and not butter, it is easy to stir together by hand.d
Other Baking Recipes Using Oil Instead of Butter:
- Cinnamon Sugar Swirl Bread - moist, sweet, swirled with cinnamon and has a crunchy sugar topping. It is a buttermilk-based quick bread that is so simple to make.
- Pumpkin Streusel Bread - Topped with a crispy streusel crumb topping that uses pumpkin pie spice.
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Extra Moist Banana Bread with Oil
This Extra Moist Banana Bread with oil is the best you will every make. Loaded with 2 cups of mashed ripe bananas and using canola oil makes it the best ever. No mixer needed!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 2 loaves
- Category: Breakfast, Dessert
- Method: Oven
- Cuisine: American
- 2 cups mashed, very ripe bananas
- 4 eggs
- ⅔ cup canola oil, vegetable oil can be substituted
- 2 teaspoons vanilla extract
- 2 ¼ cups all purpose flour
- 2 cups white sugar, see note
- 2 teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 2 cups mix-ins, see note
- Preheat Oven. Preheat the oven to 350 degrees F. Grease and flour two loaf pans or one bundt pan. Or you can use a baking spray that has flour in it.
- Mix Wet Ingredients. In a large bowl, use a rubber spatula or spoon and stir together the mashed bananas, eggs, oil, and vanilla until combined.
- Mix Dry Ingredients. In a separate medium bowl, whisk together the flour, sugar, baking soda and salt.
- Fold Wet and Dry. Fold the dry ingredients into the wet until combined. Then fold in the mix ins. Divide batter among greased loaf pans.
- Bake. Bake in preheated oven for about 50 minutes - 1 hour. Depending on loaf size. Start checking at 45 minutes, but could take up to 70 if you have lots of mix-ins. The bread is done when it is brown on top, doesn't jiggle when the pan is shaken, and a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Allow to cool in pan for 10-15 minutes. Remove from pan while still warm and allow to cool. Serve slices with a good smear of salted butter and enjoy!
Sugar - If you prefer a less sweet bread, you can reduce the sugar to 1.5 cups.
Bananas - you want them very ripe! I like mine to be brown/black on the outside and nice and soft on the inside. They should be very easy to mash. The riper, the sweeter!
Mix-Ins - 1 cup semisweet chocolate chips, 1 cup unsweetened coconut flakes, or 1 cup chopped nuts. Pick 2! My preference is 1 cup of semisweet chocolate chips and 1 cup of unsweetened coconut flakes.
- Serving Size: ⅛ of a loaf
- Calories: 343
- Sugar: 33.4 g
- Sodium: 292.2 mg
- Fat: 14.5 g
- Carbohydrates: 50.9 g
- Fiber: 2.2 g
- Protein: 4.7 g
- Cholesterol: 46.5 mg
Keywords: Banana Bread Recipe with Oil, Moist Banana Bread, Extra Moist Banana Bread
I’ve made this too many times to count! Such a great recipe—I love how you can change it up with different “add ins”! My personal favorite is with coconut and chocolate chips!
Yay! Coconut and chocolate chips is my favorite too!
Erma Peckins says
Thanks for this receipe This banana bread was delicious it was crunchy on the out side and very moist on the inside and it tasted delicious. Also very easy to make.Again THANK'S
Thank you for your comment! I'm so glad you liked it 🙂
Janny Dillon says
Best Banana Bread recipe I have made. I have a friend that requests Raisins as stir ins. Very moist.
Thank you so much! I'm glad you enjoyed!
Janny Dillon says
Best Banana Bread recipe I have made. I have a friend that requests Raisins as stir ins. Very moist. I add some cinnamon and a little nutmeg.
I'm so glad you enjoyed it! The cinnamon and nutmeg addition sounds fabulous!
Delicious! My oven runs hot, so I checked the loaves and they were done after 30 minutes. So maybe check around 30-35 minutes if your oven runs hot.
I’m glad you liked it! Love that you’re in tune with your oven. Thank you for the comment letting others know on the cook time.
This is certainly the best banana bread ever. I made it many times for my family, friends and for functions. It's always a great hit and loved by everyone. Easy to make. I use a little less sugar than the recipe.
Yay! I’m so glad to hear that. Thank you!
Katherine Alexandria says
Thank you for sharing. Came out great.
Glad to hear! Thank you!
I substituted 1/4 cup whole wheat flour for part of the flour but otherwise followed all directions, just using walnuts as my add-in. This banana bread is the BEST and is now my go-to recipe!
I'm so glad you loved it! Thank you for letting us know that swapping in a little whole wheat flour worked out well. Thanks, Sharrie!
I tried this recipe yesterday. The absolute best by far - simple and delivers on the promise of being moist and delicious. I have tried others that are more complex but the results were not as good. My daughter gave me a thumbs up and said ‘you got it exactly right’. So my search for the perfect banana bread is over. Thanks Kathleen!
This just made my day. Thanks, Duane!
Takes me back to the 1970's, when quick bread were all oil based and exceptionally moist. I like using using the 70's "health conscious" classic sunflower oil in this too & native black walnuts. Sooo good.
Kathleen Hansen says
So glad that you liked it! Love your black walnuts addition. Thank you for your comment 🙂
K Mo says
Subbed in 1 cup almond flour for the AP flour and did about 1/4 c less sugar. Came out SO moist. We LOVE nuts so we may do 2.5 cups of chopped walnuts next time. This will be my go-to from now on!
Kathleen Hansen says
I’m so glad you liked it! And glad that your swaps worked out well. Thanks for your comment! 🙂
Ellen Harshs says
Just made this bread today. Terrific!!
Kathleen Hansen says
Awesome! So glad you liked it! Thanks for your comment 🙂