This Moist Banana Bread Recipe made with Oil is seriously the best you will ever make! I love that it's made in one bowl for easy clean up, is loaded with extra mashed ripe bananas, and is made using oil to keep it super moist. This banana bread has become famous among my friends and family as a must-make!
Using oil instead of butter is what makes the bread super moist! There are some other baking recipes that use oil: Cinnamon Sugar Swirl Bread, a moist, sweet, swirled with cinnamon with a crunchy sugar topping and Pumpkin Streusel Bread, topped with a crispy streusel crumb topping that uses pumpkin pie spice.
Jump to:
⭐Why I Love It:
- Made with Oil - No need to soften butter and using oil makes it super moist! You can use any neutral flavored cooking oil such as canola oil, vegetable oil, or avocado oil.
- Super Moist and Tender - This is the absolute moistest banana bread recipe around! If you only have 1 banana, try making this recipe for Single Serve Banana Bread or Single Serve Chocolate Banana Bread!
- Mix by Hand - The batter mixes up easily by hand, no mixer needed!
- Customizable Mix-Ins - It's great plain or you can add mix-ins like chocolate chips, coconut, or nuts.
🥘Ingredients Needed:
- 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. You can also use extra ripe bananas to make these Kodiak Protein Muffins or Banana Bread Baked Oats.
- Oil - Use a neutral oil like canola oil, vegetable oil, or avocado oil. I love butter, I really do. But, oil is the way to go for this recipe. 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 unbleached, all purpose flour.
- White Sugar - The ripe bananas add a lot of sweetness, but adding more regular sugar helps it be even sweeter.
- Baking Soda - This is the leavened that helps the bread rise.
- Salt - I use kosher salt in my recipes, if you are swapping in table salt then cut the amount in half.
See the recipe card for full information on ingredients and quantities.
📖Variations - Add Mix-Ins!
I love this banana bread recipe plain OR with mix-ins. Some of my favorite additions are:
- Chocolate Chips or Chunks
- Shredded Coconut
- Chopped Nuts - like pecans or walnuts.
🔪Step by Step instructions
Making super moist banana bread only requires one bowl to mix up by hand before popping in the oven.
Photo 1 - Start by preheating the oven and greasing two loaf pans or one bundt pan. In a large bowl, use a rubber spatula or spoon and stir together the mashed bananas, eggs, oil, and vanilla until combined.
Photo 2 - Fold the dry ingredients into the wet until combined. Then fold in the mix ins.
Photo 3 - Divide batter among greased loaf pans. Bake in the preheated oven for about 40 minutes - 1 hour. Depending on loaf size and amount of mix-ins used.
Photo 4 - Allow to cool for about 10 minutes then remove from pan while still warm and allow to fully cool before slicing.
🍌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 over bake. 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.
🍽Leftovers and Storage
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.
👩🍳Recipe FAQs
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.
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.
🥐Related Breakfast or Brunch Recipes...
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PrintRecipe
Moist Banana Bread with Oil
This Moist Banana Bread Recipe made with Oil is seriously the best you will ever make! I love that it's made in one bowl for easy clean up, is loaded with extra mashed ripe bananas, and is made using oil to keep it super moist. This banana bread has become famous among my friends and family as a must-make!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 2 loaves
- Category: Breakfast, Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 2 cups mashed, very ripe bananas
- 4 eggs
- ⅔ cup neutral oil, such as canola oil, vegetable oil, or avocado oil
- 2 teaspoons vanilla extract
- 2 ¼ cups all purpose flour
- 1.5 cups white sugar
- 2 teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 2 cups mix-ins, optional. see note
Instructions
- 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.
- Add Dry Ingredients - Add the flour, sugar, baking soda, and salt. Stir to combine. Then fold in the mix-ins, if using. Divide batter among greased loaf pans.
- Bake - Bake in preheated oven for about 40 minutes - 1 hour. The bake time range is wide because it will vary on if/amount of mix-ins used and the size of your loaf pans. 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 minutes - Remove from pan while still warm and allow to cool. Serve slices with a good smear of salted butter and enjoy!
Notes
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 they are, 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. Or you can leave them out and keep it plain. Note that without mix-ins, the bread will be faster.
Nutrition
- 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
Catherine says
My family loved this banana bread, it definitely is moist and yummy ♥️. We are trying to reduce our saturated fats, so having oil instead of butter was great. I used a bit less sugar, and about half a cup of whole wheat flour instead of all all-purpose. Thanks for this great recipe!
Nathalie says
The BEST banana bread recipe that is super simple, extra moist and extremely flavorful! I reduced the sugar to 1.5 cups as recommended for a less sweet bread and it had the perfect amount of sweetness given that I used chopped walnuts and dark chocolate chips as my mix-ins. I'm so happy I found your recipe! 🙂
Kathleen Hansen says
This makes me so happy to hear. Thank you!
Danielle says
I have tried many a banana bread recipe and they’ve never been quite right until this one!! Kathleen, you have perfected banana bread and I thank you lol this is the best banana bread I’ve ever had and I’ve already made this recipe multiple times now. I love how simple it is and it comes out great every time. I only like banana bread recipes made with oil, which is how I came across this recipe. I was searching for a recipe that was not butter based. Anyway, so glad I found your recipe and thank you for sharing it! God bless.
Kathleen Hansen says
This comment just made my day!!! Thank you!! 🙂
Susan Van Sluis says
Can you omit the mix ins if you don’t have anything to mix in?
Kathleen Hansen says
Yes, you can! I make the banana bread plain often. Be aware that it will bake faster than when there are mix-ins. Bake until a toothpick comes out with just a few moist crumbs.
Ellen Harshs says
Just made this bread today. Terrific!!
Kathleen Hansen says
Awesome! So glad you liked it! Thanks 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! 🙂
Kristy says
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 🙂
Daune says
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!
Kathleen says
This just made my day. Thanks, Duane!
Sharrie says
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!
Kathleen says
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!
Katherine Alexandria says
Thank you for sharing. Came out great.
Kathleen says
Glad to hear! Thank you!
ROX says
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.
Kathleen says
Yay! I’m so glad to hear that. Thank you!
Paula says
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.
Kathleen says
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.
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.
Kathleen says
I'm so glad you enjoyed it! The cinnamon and nutmeg addition sounds fabulous!
Janny Dillon says
Best Banana Bread recipe I have made. I have a friend that requests Raisins as stir ins. Very moist.
Kathleen says
Thank you so much! I'm glad you enjoyed!
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
Kathleen says
Thank you for your comment! I'm so glad you liked it 🙂
Robin says
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!
Kathleen says
Yay! Coconut and chocolate chips is my favorite too!