Can I use canola oil or vegetable oil in banana bread?

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.

How do you tell when banana bread is done baking?

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.

Why does my banana 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.

Moist Banana Bread with Oil (One Bowl Recipe)

Name: Moist Banana Bread with Oil
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups mashed, very ripe bananas; 4 eggs; 2/3 cup neutral oil, such as canola oil, vegetable oil, or avocado oil; 2 teaspoons vanilla extract; 2 1/4 cups all purpose flour; 1.5 cups white sugar; 2 teaspoons baking soda; 1 1/2 teaspoons kosher salt; 2 cups mix-ins, optional. see note

Moist Banana Bread with Oil

A loaf of moist banana bread made with oil cut into slices.

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5 from 18 reviews

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!

Author: Kathleen
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
2/3 cup neutral oil, such as canola oil, vegetable oil, or avocado oil
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1.5 cups white sugar
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 cups mix-ins, optional. see note

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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: 1/8 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

Find it online: https://kathleenscravings.com/extra-moist-banana-bread/