Go Back Email Link

Banana Bread with Oil

5 from 1 vote
This Banana Bread is an ultra-moist, one-bowl banana loaf made with oil instead of butter. Packed with ripe bananas for maximum flavour, it bakes up soft, tender and perfect every time. Easy, reliable and freezer-friendly — your new go-to banana bread.
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:1 hour 15 minutes
Course: Afternoon Tea, Breakfast, Snack, Treat
Cuisine: Western
Keyword: Banana Bread, Banana bread with oil, Banana loaf, Moist banana bread, No butter banana bread, One bowl banana bread
Servings: 12
Author: Kate Brodhurst

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

  1. 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.
  2. BUTTERMILK
    To make your own buttermilk, add 1 teaspoon of lemon juice or white vinegar to a measuring jug, then top up with milk to reach ⅓ cup. Stir and let sit for 5 minutes until lightly curdled. It won’t be as thick as store-bought but works perfectly in the recipe.
  3. ADD IN'S
    Feel free to customise the Banana Bread. Fold in shredded coconut, choc chips, nuts, oats, or dried fruit (about ½ cup), or add 1 cup of fresh or frozen berries. Spices like cinnamon or nutmeg also work beautifully — use around 1 teaspoon.
  4. 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.
  5. 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.
  6. BANANA TOPPER
    The photos show small lady-finger bananas halved and arranged on top. If using regular bananas, one halved lengthways is all you need.