Banana Bread with Oil (No Butter, One Bowl)

Ridiculously Soft, Extra Moist Banana Bread Made With Just Oil

This amazing Banana Bread with Oil is everything you want in a banana loaf -soft, rich and loaded with real banana flavour, without needing a single gram of butter. Using oil instead of butter gives you a tender crumb that stays fresh for days, and the whole thing comes together in one bowl with zero fuss.

My Banana Bread has been in my baking rotation for many years — the recipe I kept tweaking, testing and perfecting until it was everything I wanted in a banana loaf. Soft, moist, deeply banana-y and completely foolproof. It’s the one my friends ask for constantly, the one my family refuses to replace, and the only banana bread recipe anyone in my circle ever bakes now. Once you try it, you’ll understand exactly why it earned the name Unreal.

Why You’ll Love This Banana Bread

• Made with oil for the softest, most unreal moisture
• One bowl, no mixer, no overthinking
• Uses four extra-ripe bananas for huge banana flavour
• Takes add-ins like choc chips, nuts, berries or coconut
• Freezes beautifully — whole or sliced
• Ideal for breakfast, snacks, or afternoon tea

How To Make This Incredible Banana Bread

Making this Banana Bread couldn’t be simpler — it all comes together in one bowl. Start by mashing your very ripe bananas until smooth, then whisk in the eggs, buttermilk, oil and vanilla. Add the sugars and mix until everything is combined. Sift in the dry ingredients and gently fold them through, being careful not to over-mix so the loaf stays soft and tender. Pour the batter into a lined loaf tin, top with the extra banana if you’re using it, and bake until the centre is cooked through and your kitchen smells incredible. Once it’s out of the oven, brush the warm loaf with honey or golden syrup for that glossy finish, then let it cool before slicing into thick, dreamy pieces.

Tips For The Best Banana Bread

• Use overripe bananas: The riper the better – deep brown, spotty bananas give the richest flavour. You’ll need about 350 g banana flesh (4 bananas), plus one extra for the top if you want that signature look.
• Frozen bananas work too: I freeze all my excess bananas. Let them thaw at room temp and drain off any excess liquid before mashing. The darker the skins, the stronger the banana flavour.
• Oil instead of butter: Using oil gives the loaf a super moist, tender crumb that stays soft for days. It’s also quicker, easier and cheaper.
• Use buttermilk: It boosts moisture, improves texture and helps with browning. You can easily make your own — see the note in the recipe card.
• Adjust the sweetness: Really ripe bananas are naturally sweet, so you can reduce the sugar if you like. I use a mix of caster and brown sugar for added depth.
• Add-ins welcome: Fold through choc chips, nuts, coconut, blueberries, raspberries, spices (like cinnamon or nutmeg) – anything you love. Add about ½ cup for nuts/choc/coconut, or 1 cup for berries. Spices = around 1 tsp.
• Don’t overmix: Once the flour goes in, gently fold until just combined. Overmixing can make the loaf dense.
• Check for doneness: Insert a skewer into the centre – it should come out clean or with a few moist crumbs, but never wet batter.
• Cool properly: Let the loaf cool in the pan for 10 minutes, then move it to a rack. This stops it from becoming soggy and keeps the crumb tender.

Storage

Once cooled, store the Banana Bread in an airtight container at room temperature for up to four days. In humid weather, refrigerate and bring to room temp before serving. Freeze whole or sliced (wrapped well) for up to three months.

More Baking Recipes:

• Coconut & Lemon Syrup Cake
• Self-Saucing Sticky Date Pudding
• Easy Hazelnut Biscotti
• Self-Saucing Sticky Date Pudding (So Easy!)
• 5 Ingredient Choc Chip Cookies
• Mini Jam Drop Biscuits