Banana Bread Recipe With Oil
This Healthy Banana Bread Recipe with Oil offers a lighter, moist twist on the traditional banana bread. By replacing butter with oil, such as olive or coconut oil, this recipe reduces saturated fats while maintaining a rich texture. Sweetened naturally with ripe bananas and a touch of maple syrup or honey, the bread is both flavorful and nutritious.
Equipment
- Loaf Pan (9x5-inch) Essential for baking the banana bread. A standard loaf pan works perfectly for this recipe.
- Mixing bowls One large bowl for combining wet ingredients (bananas, oil, eggs, etc.) and another smaller bowl for mixing dry ingredients (flour, baking soda, etc.).
- Measuring cups and spoons To accurately measure your ingredients, especially the flour, oil, sweetener, and spices.
- Fork or Potato Masher For mashing the ripe bananas. A fork or potato masher works best for achieving a smooth yet slightly chunky texture.
- Whisk or Spoon For mixing the wet ingredients together and for stirring the dry ingredients into the wet ingredients.
Ingredients
- 1/2 cups Ripe Bananas
- 1/3 cups Olive oil or Coconut oil
- 1/3 cups Maple syrup or Honey
- 1/2 cups Whole wheat flour
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Mash the ripe bananas in a bowl and mix with oil, maple syrup, and eggs.
- In another bowl, combine whole wheat flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until combined.
- Pour the batter into the pan and bake for 55-65 minutes, or until a toothpick comes out clean. Let it cool before slicing.
Notes
- Banana Ripeness: Use overripe bananas for the best flavor and natural sweetness. The riper the bananas, the better the banana bread will taste and the moister it will be.
- Measuring Flour: For accurate results, measure the flour properly by spooning it into the measuring cup and leveling it off with a knife. Too much flour can result in a dense loaf.
- Avoid Overmixing: Once the dry ingredients are added to the wet mixture, mix just until combined. Overmixing can lead to a dense, less fluffy texture.
- Oil Substitutes: While olive oil works wonderfully for a mild taste, coconut oil can provide a subtle tropical flavor. You can also experiment with other oils like avocado or vegetable oil.
- Baking Time: Oven temperatures can vary, so start checking your banana bread around the 55-minute mark. If it’s not done, continue baking and check every 5 minutes. The bread is ready when a toothpick inserted into the center comes out clean.
- Storage: To keep the banana bread fresh, store it in an airtight container at room temperature for up to 3 days. It can also be wrapped tightly and frozen for up to 3 months.
- Optional Add-ins: Feel free to add a handful of chocolate chips, nuts, or seeds for extra texture and flavor. Just be careful not to overload the batter—keep it to around 1/2 cup of add-ins.