Oil-Based Banana Bread Without Butter
Dense, moist banana bread made with oil instead of butter for a tender crumb. Ripe bananas, eggs, and vanilla create natural sweetness and flavor. Optional chocolate chips add richness. Baked in a loaf pan until a toothpick tests clean.
Ingredients
Instructions
- 1
Preheat oven to 325 degrees F. Grease an 8 1/2 x 4 1/2 inch loaf pan or line with parchment paper.
- 2
Mix flour, sugar, baking soda, baking powder, and salt in a large bowl.
- 3
Whisk eggs in a separate bowl until slightly frothy.
- 4
Mash ripe bananas in a medium bowl.
- 5
Add oil, eggs, and vanilla extract to the mashed bananas and stir to combine.
- 6
Slowly fold dry ingredients into wet ingredients, mixing until just combined.
- 7
Fold in chocolate chips if using.
- 8
Pour batter into prepared loaf pan.
- 9
Bake for 60 to 70 minutes until a toothpick inserted in the center comes out clean.
- 10
Cool in pan, then turn out onto a wire rack.
Tips
Do not overmix the batter after adding dry ingredients to avoid a dense, tough crumb.
Use very ripe bananas with brown spots for maximum sweetness and moisture.
Check doneness at 60 minutes; oven temperature variance may affect baking time.
Good to Know
Cover and store at room temperature up to 2 days, or refrigerate up to 5 days. Freeze wrapped loaf up to 3 months.
Prepare batter up to 2 hours ahead; cover and refrigerate. Bake when ready.
Slice and serve warm or at room temperature. Pairs well with coffee or tea.
Common Mistakes
Do not overmix after combining wet and dry ingredients to avoid a dense, tough loaf.
Do not use underripe bananas; they lack sweetness and moisture.
Do not skip greasing the pan thoroughly to prevent sticking.