Banana Bread (With Oil, No Butter) (2024)

, Freezer Friendly, Sweets, Western · June 11, 2023

I’m super excited to share with you a delightful twist on the classic Banana Bread that’s been causing quite a stir in my kitchen for many years. 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.

Picture this: ripe bananas, a touch of magic oil (no butter drama), 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 let’s 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

1. Use Overripe Bananas: The key to flavourful banana bread is using overripe bananas. They should have brown speckles on the peel, indicating that the sugars have concentrated, resulting in a sweeter and more flavourful bread. 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.
2. Frozen Bananas: I store any excess banana’s in the freezer. The blacker the skin of the banana’s you are using equals more banana flavour and easier to mash. Remove from freezer and allow to thaw at room temperature until softened slightly before mashing.
3. Oil instead of Butter: Using oil is cheaper, easier and keeps the loaf super moist. No need to cream any butter and sugar in this recipe!
4. Use Buttermilk: Buttermilk promotes browning and improves texture of your loaf. If you don’t have access to fresh buttermilk, you can simply make your own? Add 1 tablespoon fresh lemon juice or vinegar to every 1 cup of milk. Wait till it starts to curdle slightly (about 5-10 minutes) then you then have something very similar to buttermilk that does the same job (will not be quite as thick though buts that ok).
5. 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.
6. Add Vanilla Extract: A splash of vanilla extract can enhance the overall flavour of your banana bread. It complements the sweetness of the bananas and adds a warm, aromatic element.
7. 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.
8. 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.
9. Cooling Properly: Allow to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent it from becoming too dense or breaking apart.

Storage

Storing banana bread properly is crucial to maintain its freshness and flavour. Here are some tips for storing:

1. Cool Completely: Before storing, allow the bread to cool completely. This helps prevent condensation inside the storage container, which can make the bread soggy.
2. Wrap Well: Wrap tightly in plastic wrap or aluminium foil. This helps to retain moisture and prevent the bread from drying out. If you prefer, you can also use beeswax wraps or baking paper.
3. Use an Airtight Container: Place the wrapped bread in an airtight container. This additional layer of protection helps keep the bread moist and prevents it from absorbing odours from the fridge or freezer.
4. Freezing: For longer-term storage, consider freezing. Wrap it tightly in plastic wrap, then place it in a resealable plastic freezer bag. Label the bag with the date to keep track of freshness. Frozen banana laof can typically be stored for 2-3 months.
5. Slicing Before Freezing: If you’re freezing the entire loaf, consider slicing it before freezing. This makes it easier to thaw individual slices as needed.
6. Thawing: When ready to eat, thaw at room temperature or in the refrigerator. If you’re in a hurry, you can use a microwave or toaster oven to thaw and warm individual slices.
7. Avoid Moist Environments: While it’s important to keep it moist, avoid storing it in excessively humid environments, as this can encourage mould growth.

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If you loved this Banana Bread with made with oil you may also enjoy these recipes:

• Sticky Ginger Cake
• Cafe Style Blueberry Muffins