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Banana bread on a wooden board on marble background

Banana Bread (With Oil, No Butter)

5 from 1 vote
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!
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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, Best breads
Servings: 12 slices

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
    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.
  3. 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.
  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.