Are you craving a warm, comforting treat that's also incredibly easy to make? Look no further! This banana bread recipe, made with oil instead of butter, is the perfect solution for busy weeknights or lazy weekend baking. Forget complicated techniques and fussy ingredients; this recipe delivers a deliciously moist and flavorful banana bread every single time. It's a fantastic addition to your collection of easy recipes and quick dinner ideas, perfect for satisfying those sweet cravings.
Why Oil Makes All the Difference
Using oil in banana bread instead of butter creates a wonderfully moist and tender crumb. It also makes the recipe incredibly simple – no creaming butter and sugar required! This makes it an ideal choice for beginner bakers looking to master homemade cooking. This healthy meal is surprisingly simple and quick to make.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ⅓ cup vegetable oil (or canola oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups mashed ripe bananas (about 3 medium bananas)
- Optional: ½ cup chopped walnuts or pecans
Instructions:
-
Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This simple step ensures your banana bread releases easily.
-
Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of leavening agents for a perfectly risen loaf.
-
Wet Ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract. The sugars will dissolve easily with the oil.
-
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix! Overmixing can lead to a tough bread.
-
Bananas & Nuts (optional): Gently fold in the mashed bananas and nuts (if using).
-
Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
-
Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents sticking and ensures even cooling.
Tips for the Best Banana Bread:
- Ripe Bananas are Key: Use very ripe bananas for the best flavor and sweetness. The browner, the better!
- Don't Overmix: Overmixing develops gluten, resulting in a tough loaf. Mix until just combined.
- Check for Doneness: Start checking for doneness around 50 minutes. Every oven is different.
- Storage: Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Variations:
- Chocolate Chip Banana Bread: Add ½ cup of chocolate chips along with the bananas.
- Spiced Banana Bread: Add ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, and a pinch of cloves to the dry ingredients.
- Lemon Poppy Seed Banana Bread: Add the zest of one lemon and 2 tablespoons of poppy seeds to the batter.
Nutritional Information (per slice, approximate):
- Calories: 250-300
- Fat: 10-15g
- Carbohydrates: 35-40g
- Sugar: 15-20g
- Protein: 4-5g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This delicious banana bread recipe is a surefire crowd-pleaser, perfect for breakfast, brunch, or an afternoon snack. Its simple steps and incredible flavor make it a staple recipe for both experienced bakers and those just starting their culinary journey. Enjoy!