Can I use oil in banana bread instead of butter?

Yes, you absolutely can. In fact, using oil often results in a softer and more tender crumb because oil is 100 percent fat, whereas butter contains water that evaporates during baking. You will lose the rich dairy flavor of butter, but the texture of your bread will stay moist for much longer.

How much oil should I add to my banana bread?

For a standard loaf using three or four medium bananas, three quarters of a cup of vegetable oil is the perfect amount. This ratio provides enough fat to keep the bread tender without making the finished loaf feel greasy or heavy on your palate.

How to bake banana bread with oil?

You bake it the same way you would a butter-based recipe, but you do not need to cream the fat with the sugar. Simply whisk the oil, sugar, eggs, and mashed bananas together, fold in the dry ingredients, and bake in a greased loaf pan at 350 degrees Fahrenheit for about 65 minutes.

Is banana bread healthy?

While banana bread contains nutritious fruit, it is still a sweet baked good that contains significant amounts of sugar and oil. You can make it slightly healthier by reducing the sugar, using whole wheat flour, or adding nuts for extra fiber and protein, but it is best enjoyed as an occasional treat rather than a daily health food.

Which oil is best for banana bread?

A neutral oil, canola, vegetable, or light olive oil, gives the classic flavor and the moistest crumb. Melted coconut oil adds gentle sweetness, and avocado oil swaps in 1:1. Skip strong extra-virgin olive oil; it competes with the banana.

How do I substitute oil for butter in banana bread?

Use about three-quarters the amount: 1 cup of butter becomes 3/4 cup of oil, and 1/2 cup butter becomes 6 tablespoons of oil. Because oil is 100% fat (butter is only about 80%), the loaf actually turns out moister.

Why does oil make banana bread moister than butter?

Oil stays liquid at room temperature, so the crumb stays soft for days. Butter re-solidifies as the loaf cools, which is why butter-based banana bread can feel dry by day two.

Banana Bread with Oil: No Butter Needed, Extra Moist Every Time

Name: Banana Bread with Oil (No Butter)
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 medium overripe bananas (peeled, heavily speckled); 3/4 cup vegetable oil; 1/2 cup granulated sugar; 1/4 cup dark brown sugar (packed); 2 large eggs (room temperature); 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup walnuts (chopped, optional); 1 teaspoon vegetable oil (for greasing)

Description

A perfectly moist banana bread with oil that yields a tender, plush crumb every time. This simple no-mixer recipe uses overripe bananas and vegetable oil for a soft texture that lasts for days.

Ingredients

Scale

For the banana bread:

3 medium overripe bananas (peeled, heavily speckled)

3/4 cup vegetable oil

1/2 cup granulated sugar

1/4 cup dark brown sugar (packed)

2 large eggs (room temperature)

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup walnuts (chopped, optional)

For the pan:

1 teaspoon vegetable oil (for greasing)

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Instructions

1. Preheat your oven to 350 degrees Fahrenheit and grease a 9 by 5 inch loaf pan with oil, then line it with a strip of parchment paper.

2. In a large bowl, mash the overripe bananas with a fork until they are mostly smooth with a few small chunks remaining.

3. Add the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas, whisking vigorously until the mixture is smooth and glossy.

4. Sprinkle the all-purpose flour, baking soda, and salt directly over the wet mixture.

5. Use a silicone spatula to gently fold the ingredients together, stopping as soon as you no longer see dry white streaks of flour.

6. Fold in the chopped walnuts if you are using them, taking care not to overmix the batter.

7. Pour the batter into your prepared loaf pan and smooth the top evenly with your spatula.

8. Bake in the center of the oven for 65 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out with a few moist crumbs.

9. Let the bread cool in the pan for 10 minutes, then use the parchment sling to lift it onto a wire rack to cool completely before slicing.

Notes

Store the cooled loaf tightly wrapped in plastic wrap at room temperature for up to 4 days.

You can freeze individual slices in an airtight container for up to 3 months and reheat them in the microwave for 20 seconds.

If you prefer a sweeter loaf, you can add 1/2 cup of dark chocolate chips along with the walnuts.

Make sure your eggs are at room temperature so the vegetable oil does not seize and look curdled when mixed.

Prep Time: 10 min
Cook Time: 65 min
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 285 kcal
Sugar: 18 g
Sodium: 210 mg
Fat: 16 g
Saturated Fat: 2 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 30 mg