Go Back
Judy John

Oil Easy Banana Bread Recipe

This oil banana bread recipe creates a soft, moist loaf with simple ingredients and an easy, reliable method.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 2 ripe bananas mashed
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Equipment

  • Mixing Bowl
  • Whisk
  • Loaf Pan
  • Oven
  • Spatula
  • Cooling Rack

Method
 

  1. Preheat oven and prepare a loaf pan with light greasing.
  2. Mix mashed bananas, oil, sugar, eggs, and vanilla until smooth.
  3. Combine flour, baking soda, and salt in a separate bowl.
  4. Fold dry mixture into wet ingredients gently until just combined.
  5. Pour batter into pan and spread evenly.
  6. Bake until golden and a toothpick inserted comes out clean.
  7. Cool completely before slicing for best texture.

Notes

For softer texture, avoid overmixing batter. For a slightly crisp crust, bake a bit longer. Freeze slices for longer storage. Add nuts or chocolate for variation. Store wrapped at room temperature or refrigerate up to three days for best freshness and flavor.