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Judy John

Oil Super Moist Banana Bread Recipe

This oil-based banana bread creates a soft, moist loaf with simple ingredients and consistently tender texture.
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
  

Banana Bread Batter
  • 2 ripe bananas mashed
  • 1/2 cup sugar
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Equipment

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

Method
 

  1. Preheat oven and grease loaf pan for even baking.
  2. Mash bananas until mostly smooth with small lumps remaining.
  3. Whisk sugar, oil, egg, and vanilla until fully blended.
  4. Stir in mashed bananas until mixture looks creamy.
  5. Add flour, baking soda, and salt, mixing gently.
  6. Pour batter into pan and smooth the top evenly.
  7. Bake until golden and center springs back lightly.
  8. Cool before slicing to keep structure intact.

Notes

For softer texture, avoid overmixing batter. Bake slightly longer for firmer slices or shorter for extra moist crumb. Freeze slices wrapped tightly for later use. Add nuts or chocolate chips for flavor variation. Store covered at room temperature up to three days or refrigerate for longer freshness.