Banana Bread

Simple ingredients and easy steps makes this the best Banana Bread recipe with no electric mixer required. Moist, flavorful and always the perfect solution to having too many overripe bananas. Keep a loaf or two in the freezer to enjoy at a later date.

This Banana Bread is such an easy recipe that you will have plenty of time to make dinner while it is baking. Sausage Pesto Pasta and Creamy Bow Tie Pasta are always family favorites. For a simple healthy dinner try Pan Seared Salmon with Orange Ginger Glaze or for a quick cozy meal give Italian White Bean Soup a try.

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Banana Bread with Oil

Many traditional Banana Bread recipes call for butter because of the flavor it imparts into the bread. However, using an oil such as avocado, olive or safflower oil gives the Banana Bread a tender and moist texture. Additionally, the brown sugar, nutmeg and cinnamon adds in a wonderful flavor and you will not miss the butter at all.

Ingredients Needed

• All-Purpose Flour– For a healthier quick bread use whole wheat flour or white whole wheat flour as a substitute for the all-purpose flour. However, whole wheat flour will give the bread a denser texture.
• Baking Soda and Baking Powder– Using both helps in leavening (aka raising) the quick bread.
• Salt– Salt enhances the flavors of the other ingredients.
• Vegetable Oil– Gives the quick bread a moist and tender texture. For this recipe I used avocado oil.
• Brown Sugar and Granulated Sugar– Either light or dark brown sugar works well in this recipe.
• Eggs– Flax eggs can be a substitute for regular eggs by mixing 2 tablespoons of flax seed into 6 tablespoons of water and letting it sit for 15 minutes.
• Vanilla Extract– Investing in pure vanilla extract can make a world of difference in the quality of home baked goods. I have found Costco to have the best price.
• Cinnamon and Nutmeg– These spices add in a pleasant warm and sweet flavor.
• Overripe Bananas– Using overripe bananas that have large brown spots or are completely brown adds in the perfect sweet banana flavor.

How To Make Moist Homemade Banana Bread

1. Preheat oven to 320℉ and lightly spray a 9 x5 inch loaf pan.
2. In a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
3. In a separate large mixing bowl peel and mash bananas using the back of a fork.
4. To the mashed bananas add the oil.
5. Add both sugars to the banana mixture.
6. Stir well.
7. In a separate small bowl whisk the eggs.
8. Add the whisked eggs and vanilla extract to the banana mixture.
9. Stir well.
10. Add in half of the dry ingredients to the wet ingredients.
11. Stir until just incorporated and then repeat with the remaining flour mixture.
12. Pour batter into prepared loaf pan and bake for 70-75 minutes (1 hour and 10 minutes- 1 hour and 15 minutes) or until a cake tester inserted into the center of the bread comes out clean.
13. Let bread cool in the loaf pan for 10 minutes and the transfer to a wire rack to cool completely.

Fun Variations

Personalizing your Banana Bread is the best way to make this quick bread even more enjoyable. Listed below are optional ingredients that can be added just for fun. It is important to note that if you only add 1 of these items, a full cup may be used successfully. However, if adding more than one, keep the quantities at 1/2- 3/4 of a cup for each item.

• Chocolate Chips
• Raisins
• Walnuts (chopped)
• Pecans (chopped)
• Fresh or Frozen Blueberries
• Shredded Coconut
• Top with cream cheese frosting after the bread is fully cooled.
• Extra banana slices placed on top of the banana batter before baking.

Mashing Bananas

Because this Banana Bread recipe is so simple to make that it does not require a mixer, I have found the easiest way to mash overripe bananas is with the back of fork after peeling. However, they can also be mashed by using a stand mixer. To do so peel the bananas and then place them in the bowl of a stand mixer. Turn the mixer on low speed for about a minute and then increase the speed to medium for about 2 minutes or until the bananas are well mashed.

Freezing and Storing

The two best ways to store Banana Bread is either at room temperature or in the freezer. To store at room temperature place in an airtight container or on a plate and cover the plate with plastic wrap. With this method the bread will remain fresh for about 3-4 days.

For freezer storage, double wrap the bread in either plastic wrap or aluminum foil and then place into a freezer bag or container. Banana Bread will remain fresh when stored in the freezer for 4 months.

Pro Tip: Make sure to let the Banana Bread completely cool before storing at either room temperature or in the freezer. 

Frequently Asked Questions

Can Banana Bread be left out at room temperature?

Absolutely. Just make sure to place in an air tight container or wrapped in plastic wrap. Left at room temperature the bread will stay fresh for about 3-4 days. See Freezing and Storing section directly above.

How long does Banana Bread last?

Properly stored at room temperature, 3-4 days and 4 months when properly stored in the freezer. See Freezing and Storing section above.

What is the best way to thaw this quick bread?

The best way to thaw a whole loaf of Banana Bread is on the counter at room temperature. Simply remove the bread from the bag or container and leave in the plastic wrap or foil. It will take approximately 3-4 hours to completely thaw depending on the temperature of your home.

Is there a way to ripen bananas quickly?

Generally speaking, bananas seem to ripen within a few days with no effort when left on the counter. Give them another few days and they easily become overripe. However, here are more tips on how to ripen your bananas quickly with my preferred method to ripen them in a brown paper bag.

I only have a glass loaf pan. Can that be used in place of the nonstick pan?

This is such a good question because glass loaf pans can be more temperamental with baking than metal loaf pans. This is often because glass slows the flow of heat until the glass heats up. In other words, it is not uncommon for the center of the quick bread to take longer to bake while the outside becomes over baked.

The best approach to using a glass loaf pan for this Banana Bread recipe is to lower the temperature of the oven to 300℉ and to add an additional 10-15 minutes onto the bake time. However, it is always wise to insert a cake tester into the center of the quick bread at the 70 minute marker to test for doneness.

Can I use frozen bananas to make Banana Bread?

Yes, using overripe bananas that have been peeled and frozen can make an excellent loaf of Banana Bread. However, they must be completely defrosted and drained of any excess moisture before using them in the bread.

Should Banana Bread be eaten warm or cold?

Banana Bread is absolutely delicious either way. When eaten warm it is delicious with a pad of butter and once it is completely cooled it is wonderful topped with cream cheese icing.

More Delicious and Easy Baked Desserts

Apple Sauce Spice Cake

Broonie (Irish Molasses Cake)

Italian Lemon Pound Cake

Pumpkin Crisp

Cherry Clafoutis

Banana Bread

Simple ingredients and easy steps makes this the best Banana Bread recipe. Moist, flavorful and always the perfect solution to having too many overripe bananas. 

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Banana Bread, Banana Bread Recipe with Oil, Banana Bread with Oil

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Servings: 1 Loaf

Calories: 338kcal

Author: Heather

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt See Note #1 below
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 5 medium over ripe bananas *mashed about 1 1/2 cups, See Note #2
• 1/2 cup oil
• 1/2 cup packed brown sugar *either light or dark
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 320℉ and lightly spray a 9 x 5 inch loaf pan.
• In a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. 
• In a separate large mixing bowl peel and mash bananas using the back of a fork. Stir in oil, sugars, eggs and vanilla extract until well blended.
• Add in half of the dry ingredients to the banana mixture and stir until just incorporated. Repeat with the remaining flour mixture.
• Pour batter into prepared loaf pan and bake for 70-75 minutes or until a cake tester or tooth pick inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.

Notes

Recipe Notes

Note #1- If using Maldon's Sea Salt for its low iodine levels grind it in a mortar and pestle before adding to the dry ingredients. 

Note #2- 1 1/2 cups of mashed banana is ideal for this recipe. However, with 2 cups the Banana Bread will still turn out well.

Nutrition

Serving: 1Slice | Calories: 338kcal | Carbohydrates: 53g | Protein: 4.5g | Fat: 12.6g | Saturated Fat: 1.3g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 7.5g | Trans Fat: 0.1g | Cholesterol: 37.2mg | Sodium: 228mg | Potassium: 267mg | Fiber: 2.3g | Sugar: 28g | Vitamin A: 92.5IU | Vitamin C: 5.1mg | Calcium: 47.3mg | Iron: 1.6mg

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