I’m excited to share with you my Banana Bread recipe. This banana bread is a game-changer, and the secret ingredient? Oil! Yes, you heard it right— no butter, just pure oil, working its magic to create the most moist and tender banana bread you’ve ever sunk your teeth into. Get ready for a banana bread experience like no other!
This is the most delicious banana bread ever, and it’s a total game-changer. Forget the fuss and the mess—this one-bowl wonder is where it’s at.
Lots of super ripe bananas, a touch of oil (no butter drama of softening and creaming), and a whole lot of yumminess in every bite. It’s like a warm hug for your taste buds.
So, if you’ve got a craving for cozy vibes and a kitchen filled with that irresistible banana aroma, grab a bowl, mash those bananas, and bake up some seriously simple, seriously tasty banana bread. You won’t believe how easy and ridiculously tasty this one is!
Ingredients required to make banana bread
- 4 very ripe banana’s + 1 extra for the top (optional)
- Eggs
- Buttermilk – you can make your own with my easy tip below
- Neutral oil – such as grapeseed, canola, vegetable or rice bran
- Caster sugar
- Brown sugar
- Vanilla extract
- Plain flour
- Bi-carb soda
- Salt
- Honey or golden syrup – to brush over the finished loaf
Expert tips
- Use Overripe Bananas: The key to this banana bread is using over-ripe bananas. This recipe contains 4 banana’s which is about 350g banana flesh after being peeled. Plus you will need an extra for the top if desired.
- Frozen Bananas: I store my excess banana’s in the freezer. The blacker the skin of the banana’s you are using = more banana flavour. Allow to thaw at room temperature until softened slightly before mashing.
- Oil instead of Butter: Using oil is cheaper, easier and keeps the loaf super moist.
- Use Buttermilk: Buttermilk promotes browning and improves texture. See tips in the recipe card to easily make this yourself at home with just milk and vinegar.
- Adjust Sugar Levels: Depending on the sweetness of your bananas, you can adjust the amount of sugar in your recipe. If the bananas are very ripe, you might be able to reduce the sugar content a bit. I like to use a mix of caster sugar and brown sugar. Using a little brown sugar gives it more a depth of flavour from the added molasses.
- Add Vanilla Extract: A splash of vanilla extract can enhance the overall flavour of your banana bread.
- Nuts and Chocolate: Consider adding chopped nuts (such as walnuts or pecans), chocolate chips, shredded coconut, blueberries, raspberries, pear or spices (such as cinnamon or nutmeg) for added texture and extra flavour. Fold them in gently to distribute them evenly throughout the batter.
- Check for Doneness: Use a toothpick or cake tester to check for doneness. Insert it into the centre of the bread; if it comes out clean or with a few moist crumbs (not wet batter), your bread is ready.
- Cooling Properly: Allow to cool in the pan for about 10 minutes before transferring it to a wire rack.
❄️ Storage
ROOM TEMPERATURE:
Allow to the bread to cool completely before storing in an airtight container for up to 4 days at room temperature. If you live in a very humid environment, store the bread in an airtight container in the fridge as excessive humidity can spoil the banana bread quickly.
FREEZE:
Wrap indvidual slices or the whole banana loaf in a layer of plastic wrap then place into a resealable plastic bag. Label, date and freeze for up to 3 months. Thaw at room temperature or in the fridge before consuming.
Banana Bread (With Oil, No Butter)
Ingredients
- 4 very ripe banana's (Approximately 350g after being peeled)
- 2 eggs
- ⅓ cup buttermilk (See Note 2)
- ½ cup neutral oil (such as canola, rice bran, vegetable etc)
- 1 cup caster sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups plain flour
- 1 teaspoon bi-carb soda (baking soda)
- ½ teaspoon salt
- 1 extra banana, peeled and halved lengthways (optional)
- 1-2 tablespoons honey or golden syrup (you can also use maple syrup)
Instructions
- Preheat oven to 180C℃ (160℃ fan forced) . Line the base and sides of a 12cm x 22cm medium size loaf pan with baking paper.
- Place the bananas into a large bowl. Using a fork, mash until roughly smooth. Add the eggs, buttermilk and oil and whisk until well combined. Add the caster sugar, brown sugar and vanilla extract, mix well.
- Sift in the flour, bi-carb and salt. Using a spatula, fold to combine. If using add-ins like coconut, nuts or choc-bits etc gently fold them in now.
- Pour mixture evenly into prepared pan. If using the extra banana on top, place it on now. Bake in the oven for 1 hour 10-15 minutes or until cooked when tested with a skewer. This can sometimes take a shorter or longer cooking time, depending if you add extra add-ins. Start checking around the 1 hour 10 minute mark.
- Remove from oven and drizzle over honey or golden syrup, then using a pastry brush, brush over to coat the top. Cool in pan for 10 minutes before transferring to a wire rack to cool completely. Cut into 12 slices to serve.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - BUTTERMILK
You can easily make your own buttermilk for this recipe by using a little lemon juice or vinegar. Simply add 1 teaspoon lemon juice or white vinegar to a measuring jug. Pour milk up to the 1/3 cup mark, stir and wait 5 minutes or so until it curdles slightly. Although not as thick as regular buttermilk, it does the same job. - ADD IN’S
You can add all sorts of extra optionals to this bread. Try adding things like shredded coconut, choc-chips, ground cinnamon, oats, nuts, frozen or fresh berries, sultanas or raisins.
I would add around 1/2 cup for ingredients like coconut, nuts, choc-chips etc but if adding berries, I would add approximately 1 cup. For spices, add about 1 teaspoon. - BANANAS ON TOP OF CAKE IN PICS
I had tiny little ladies finger bananas to use up, so I place 3 halved ones on top of banana bread in the images above. You will only need 1 regular size banana if using if that is what you have.
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Love this Banana Bread. So easy to make. I made one then a couple of days later I made another and froze the slices. It freezes very well. Thank you for the great recipe