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Banana Bread with Oil

5 from 1 vote
Banana Bread with Oil is a moist one bowl banana loaf made with simple pantry ingredients. Overripe bananas give strong banana flavour while vegetable oil keeps the crumb moist and tender. An easy banana bread recipe for breakfast, snacks, or afternoon tea.
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Prep Time:10 minutes
Cook Time:1 hour 15 minutes
Course: Afternoon Tea, Breakfast, Snack, Treat
Cuisine: Western
Keyword: banana bread recipe, Banana bread with oil, Banana loaf, Moist banana bread, One bowl banana bread
Servings: 12
Author: Kate Brodhurst

Ingredients

  • 4 very ripe bananas, about 350g once peeled 
  • 2 eggs
  • ⅓ cup  buttermilk, see Note 2
  • ½ cup neutral oil such as vegetable, canola or rice bran oil
  • 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, maple syrup also works

Instructions

  • Preheat oven to 180°C, 160°C fan forced. Line the base and sides of a 12 cm x 22 cm loaf pan with baking paper.
  • Place the bananas in a large bowl and mash with a fork until mostly smooth. Add the eggs, buttermilk, and oil and whisk to combine. Add the caster sugar, brown sugar, and vanilla extract and mix well.
  • Sift in the flour, bi carb soda, and salt. Fold gently with a spatula until combined. If using add ins such as choc chips, coconut, or nuts, fold them through now.
  • Pour the batter into the prepared loaf pan. If using the extra banana, place it on top. Bake for 1 hour 10 minutes to 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean. Start checking at the 1 hour 5 minute mark.
  • Remove from the oven and drizzle the honey or golden syrup over the top. Use a pastry brush to coat the surface. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  1. MEASUREMENTS
    All measurements use Australian cups and spoons. 1 teaspoon equals 5 ml. 1 tablespoon equals 20 ml. 1 cup equals 250 ml.
  2. BUTTERMILK
    To make quick buttermilk, add 1 teaspoon lemon juice or white vinegar to a measuring jug. Top with milk to reach ⅓ cup. Stir and let sit for 5 minutes until lightly curdled. It works well in this recipe.
  3. ADD INS
    You can fold extra ingredients into the batter. Good options include choc chips, nuts, shredded coconut, oats, or dried fruit. Add about ½ cup. For fresh or frozen berries, add about 1 cup. For spices such as cinnamon or nutmeg, add about 1/4 teaspoon for nutmeg and 1 teaspoon for cinnamon. 
  4. BANANA TOPPER
    The photos show small lady finger bananas placed on top of the loaf. If using regular bananas, one banana halved lengthways works well.