Banana Bread Recipe That Uses Oil

The trick to making ultra-moist, healthy banana breadis to use extra-virgin olive oil and FOUR WHOLE BANANAS, with both white and whole wheat flour in the recipe!

I loveeee a good banana bread. But it’s easy to try to bake one and have it come out dry and bland. Not with this recipe! This recipe for super moist banana bread is not only DELICIOUS, but it’s healthy too!

There are a few tricks to making the ultimate moist banana bread. Using olive oil helps keep it moist, as does using LOTS of bananas– I used four, which also helps sweeten the bread naturally. This means that there isn’t a lot of sugar in the recipe, but it’s still decadently sweet.

Greek Yogurt Banana Bread

This banana bread recipe also uses both white AND whole wheat flour, which helps take the nutrition up a notch but still maintain a light and fluffy texture.

I LOVE using olive oil to bake with. Unless you’ve been living under a rock, you know that olive oil is one of the healthiest fats out there, and baking with olive oil is big with Mediterranean food. But health benefits aside, I just like it better than butter in a lot of circumstances.

Using oil to bake keeps things much more moist than using butter. And best of all, it STAYS moist for days later, whereas baked goods with butter have a tendency to dry out faster.

The Best Moist Banana Bread Recipe

I also love that you don’t have to soften it or melt it from it’s solid state- just pour the olive oil into the bowl and you’re good to go!

And since the banana bread batter gets poured into a greased loaf pan, it makes removing the banana bread a breeze. Just flip the pan upside down

That said, butter is also delicious. Feel free to use it, or another oil such as coconut or canola, in this recipe. And I do recommend serving the final product warm, slathered with a generous helping of salted butter. YUM.

Best Ever Banana Bread Recipe

Then, when I’m ready to bake, I pop them in the microwave, cut off the tops, and slide the banana right out of the peel!

Full disclosure: it looks absolutely disgusting when it comes out. It’s mushy and quite unnerving. BUT, I swear, this trick is life changing when it comes to baking with bananas!

Best of all- when it’s frozen like that, it becomes very mushy, so you don’t need to worry about mashing the banana separately. Just slide it right into the bowl and mix away!

Vegan Banana Bread

I recommend using a glass loaf pan to make banana bread. I’ve used metal before, and almost every time, the edges of the bread come out dry and burnt-tasting.

The reason for this is the darker the pan, the hotter it gets in the oven. And if it’s too hot, it will overcook the edges of the banana bread before the inside has had a chance to cook completely.

Enter: GLASS bakeware. I love it for the same way I like using white ceramic baking dishes– they won’t get too hot and overcook some parts of whatever you’re making. I have these and they’ve served me well!

Ridiculously Easy Banana Bread

Cooking time will vary depending on a few factors- elevation, how big the bananas are, how big the eggs are, how hot your oven runs, etc.

You should make sure you check for doneness by inserting a toothpick (or cake tester) in the center of the bread and removing it. If it comes out clean- the bread is done! If raw dough sticks to it, it needs more time.

You can store this olive oil banana bread at room temperature for a few days and it will stay super moist and delicious. Just make sure you keep it in an airtight container. You can also refrigerate it for longer, and even freeze it for a few months.

Extra Moist Banana Bread With Oil

I usually slice it and then store it, so I can grab a piece in the morning for breakfast without worrying about getting the cutting board out. I do like popping it in the microwave though if I have time, because warm banana bread is soooo good.

Serving: 1 slice | Calories: 259 kcal | Carbohydrates: 36 g | Protein: 4 g | Fat: 12 g | Saturated Fat: 2 g | Cholesterol: 33 mg | Sodium: 359 mg | Potassium: 231 mg | Fiber: 2 g | Sugar: 17 g | Vitamin A: 78 IU | Vitamin C: 4 mg | Calcium: 22 mg | Iron: 1 mg

The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:This Dairy Free Banana Bread is made without butter and using oil instead, so it’s super moist and extra fluffy. It is also a great way to re-purpose old, soft, and spotted bananas!

The Easiest Classic Banana Bread Recipe With Oil *no Butter*

Like my dairy free banana muffins, this dairy free banana bread is made without butter and is a great way to use over ripe bananas!

My family tends to have these around the house a lot in the summer. In the heat, bananas seem to go from not quite ripe to soft and spotted in ten minutes flat.

Bananas are local produce in Israel. I sometimes see banana farms from the window of the car or bus on my way somewhere.

Olive Oil Banana Bread

Some food historians believe that it was created as a way for women to re-purpose old bananas. People were extra careful about waste during the depression, and on top of that, bananas were expensive.

Some of the links below are affiliate links, which means that if you choose to make a purchase, I will earn a small commission at no additional cost to you. 10% of all profits are donated to charity.

When I think of bread, I think of white bread, dinner rolls, and the like. You know, traditional yeast breads that have dough and you have to let rise twice.

Banana Bread Recipe For 4 Bananas

Then I thought ofbanana bread, sweet potato bread, and pumpkin bread. So, I looked it up, and discovered that these are quick breads.

Naturally, quickly made foods became in high demand and it wasn’t long before recipes were being adapted from yeast to baking soda.

When I first started makingquick breads, my mother questioned the difference between it and cake. My conclusion was, cake is fluffier whereas bread is denser. I still think that is a fair analysis of it.

Perfect Healthy Banana Bread

I expect mychocolate caketo be light and fluffy, whereas I expect mybanana chocolate chip breadto have weight to it. Both, however, when done right, should be moist with a good crumb.

The name “cornbread” can be a little confusing to some. I remember once reading a review left by an English woman on a cooking site who said it came out nothing like bread.

As far as classic yeast breads go, that is completely true. Instead, it’s a quick bread and more of a cake than a bread. Still, it is not a dessert but most commonly used as a side dish.

Sam's Banana Bread

There are a number of different types of cornbread. Among the most popular is sweet cornbread, which is popular in the North, and classic Southern cornbread which is light on sugar.

Bread flour has a higher protein content than all-purpose, which helps with gluten development. This is great for challah and other breads.

I almost never use anything other than all purpose flour, including in bread recipes. For quick breads, I only recommend using all purpose flour.

Classic Banana Bread Recipe

Oil cakes tend to bake up taller with a better crumb. They also stay moist and tender far longer than recipes made with butter.

I use neutral oils like canola oil, safflower oil, and vegetable oil. However, it’s not unheard of for oils with stronger flavors, like olive oil or coconut oil, to be used.

If you want to convert your butter recipes to oil recipes, check out my baking with oil – butter to oil conversion chart.

Healthier Banana Bread

The short answer is “no”. While a side-by-side comparison shows that baking with eggs at room temperature makes a better crumb, it’s not otherwise noticeable.

Eggs do three things in most recipes: they help bind the ingredients together, act as a mild leavening agent, and they add moisture.

Eggs can be substituted with 1/4 cup of unsweetened apple sauce per egg. This means for recipes calling for 2 eggs, you’d need 1/2 cup of unsweetened apple sauce.

Lemony Olive Oil Banana Bread Recipe

The reason applesauce makes a good binder is that it’s high in pectin. Pectin is a naturally occurring starch in fruits and berries that acts as a thickening agent and stabilizer in food.

Sugar may seem very basic if you’ve baked before, but I’ve been asked about it in the past – so I’ll explain.

White sugar (sometimes called granulated sugar, table sugar, or white granulated sugar) is made of either beet sugar or cane sugar, which has undergone a refining process.

Recipe) Olive Oil Banana Bread

It is commonly used in chocolate chip cookie recipes, and it’s rare for a recipe that calls for brown sugar not to also call for white sugar as well.

When a