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    Home » Cakes » Loaf Cakes

    Moist Banana Bread Recipe (with oil)

    5 from 5 votes
    10 Comments

    Feb 19, 2024

    (updated May 10, 2024)

    by Kimberlee Ho

    Jump to Recipe

    This moist banana bread recipe will stay in your permanent baking rotation! It is a super easy quick bread recipe that uses oil instead of butter to make this homemade banana bread super moist. This one bowl recipe requires no mixer or fancy ingredients. 

    Substitute the vegetable oil in this recipe for any neutral flavored oil such as avocado oil, canola oil, or grapeseed oil. 

    This quick bread is made in a loaf pan and yields 16 individual slices.

    Looking for more banana recipes? Try Marbled Chocolate Banana Bread, Classic Banana Bread Recipe, and Banana Bread with Cream Cheese Filling.

    Banana bread made with no butter on a cutting board.

    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    Why you'll love this easy banana bread recipe with no butter

    Quite simply this is the best banana bread recipe for so many reasons! Here are a few of them:

    • This one-bowl recipe is a great recipe for beginners! It requires no equipment such as a hand mixer or stand mixer and takes just 10 minutes to prepare before popping it in the oven. Afterall, it is a quick bread and quick breads get their name for a reason!
    • Banana bread is the best way to use up those brown bananas sitting on your counter. Have bananas but they're not quite overripe yet? Try this trick to get perfectly browned bananas in just 15 minutes! Got more overripe bananas? Try my Brown Butter Banana Snack Cake with Sour Cream.
    • Not many baked recipes can be great for breakfast, snack or dessert. Banana bread is perfect for all 3.
    Stack of 3 thick slices of banana bread made with oil.

    Ingredients need to make the best banana bread recipe

    • Vegetable oil: this is the secret to the moisture in this banana bread! Because butter has water in it, the water evaporates while baking which can lead to drier quick bread. Any of the neutral oils such as avocado, canola or grapeseed oil may be used. Looking for olive oil banana bread? Try substituting the oil in this recipe with olive oil for a flavor variation. I have not tried making this recipe with coconut oil, so I do not know how it will come out using the recipe below.
    • Granulated sugar: using a combination of regular white sugar with a small amount of brown sugar helps provide the right amount of sweetness while balancing the moisture level
    • Brown sugar: I love the addition of brown sugar in banana bread! The caramel flavor of the brown sugar balances the banana so well. Be sure to pack the measuring cup with brown sugar to get the appropriate amount
    • Eggs: use large eggs at room temperature. To bring them to room temperature, remove them from the fridge at least 30 minutes prior to baking.
    • Vanilla extract: as always, higher quality vanilla will yield better flavor
    • Overripe bananas: the more ripe the bananas, the more banana flavor and sweetness. Look for bananas that are bright yellow and heavily mottled or spotted with dark brown spots or black spots. Be sure they are not moldy, though! Bananas are not ripe enough? Here's a great trick for getting your bananas ready for baking in 15 minutes! You will need about 2-3 large bananas for this recipe
    • All-purpose flour: for a heartier flavor, try substituting ½ cup of all-purpose flour for whole wheat flour
    • Baking soda: baking powder is not used in this classic recipe; it will create too much rise, making for a cakier texture versus dense and moist. Out of baking soda? Try my Moist & Fluffy Banana Bread without baking soda
    • Salt: whatever kind you have on hand will work just fine! Feel free to decrease the amount of salt if you prefer

    Add in optional mix-ins such as chocolate chips, walnuts or pecans, if desired. See recipe card below for recommended amounts.

    Ingredients needed to make banana bread without butter.

    How to make this easy recipe for banana bread

    Step 1

    Preheat the oven to 350ºF. Line a 9x5 loaf pan with parchment paper and set aside. I like to spray the loaf pan first with nonstick cooking spray then trim a long strip of parchment paper to the width of the loaf pan.

    Lay the parchment length-wise in the pan and press down gently so the parchment paper sticks to nonstick spray. Spray the parchment paper in the pan then lay the leftover piece of parchment across the pan. There should be overhang on all side of the pan, allowing you to easily lift the baked banana bread out of the pan later on.

    Spray the pan with nonstick cooking spray so the parchment will stick.
    Spray loaf pan with nonstick spray
    Start by cutting a narrow piece of parchment paper the width of the loaf pan.
    Cut a long strip of parchment paper the width of loaf pan
    Lay the parchment paper lengthwise in the pan.
    Lay strip length-wise in the pan, pressing down to stick
    Spray the parchment paper.
    Spray parchment with nonstick spray
    Lay the leftover piece of parchment paper across the pan the other way.
    Lay leftover piece of parchment across the pan
    Press the paper down so it will stick and fold over the edges.
    Press down to stick and fold over overhang

    Step 2

    In a large bowl, whisk together the wet ingredients (oil, granulated sugar, brown sugar, eggs, and vanilla extract) until well blended and smooth.

    Add oil to a large mixing bowl.
    Add oil to a large mixing bowl
    Add granulated sugar to mixing bowl.
    Add granulated sugar
    Add brown sugar to mixing bowl.
    Add brown sugar
    Add eggs to mixing bowl.
    Add eggs
    Add vanilla to other wet ingredients.
    Add vanilla
    Whisk together the wet ingredients.
    Whisk together wet ingredients until well combined

    Step 3

    Stir in the mashed bananas.

    Add mashed banana to other wet ingredients.
    Add mashed bananas
    Stir in mashed bananas with a wooden spoon.
    Stir in bananas

    Step 4

    Add to the bowl the dry ingredients (flour, baking soda, and salt) and mix with a wooden spoon or spatula until just combined.

    Add flour to wet ingredients.
    Add flour to wet ingredients
    Add baking soda to wet ingredients.
    Add baking soda
    Add salt to wet ingredients.
    Add salt
    Stir wet ingredients into dry ingredients with a spoon.
    Stir dry ingredients into wet ingredients

    Step 5

    Pour batter into the prepared loaf pan and bake for 60-65 minutes (my oven takes 65 minutes).

    Pour banana bread batter into prepared pan.
    Pour batter into prepared loaf pan
    Smooth the top with a rubber spatula.
    Smooth top with a rubber spatula

    Halfway through baking, loosely cover the bread with aluminum foil to prevent the top from getting too brown - simply cut a small sheet of foil and place it gently on top of the loaf pan in the oven.

    Do not crinkle it around the side or pull it taut over the top of the pan. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 55-minute mark.

    Banana bread with oil ready to bake.
    Bake for 60-65 minutes
    Banana bread fresh out of the oven in a loaf pan.
    Remove from the oven and allow to cool

    Step 6

    Allow the bread to cool completely in the pan on a wire rack before lifting out of the pan using the parchment overhang and slicing. If you will not be serving the banana bread right away, wrap the bread tightly in plastic wrap while it's still slightly warm to retain moisture.

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    Slice of moist banana bread.

    How to Store Baked banana bread

    If you will not be serving the banana bread right away, wrap the bread tightly in plastic wrap while it's still slightly warm to retain moisture. Store at room temperature for up to 3-4 days. You may also store sliced banana bread in an airtight container at room temperature for up to 3-4 days or store in the refrigerator for up to a week.

    To make ahead, wrap baked cooled banana bread tightly in a double layer of plastic wrap and place in a freezer bag. Baked banana bread can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Warm gently in the oven, toaster oven, or microwave on 50% power until warmed through.

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

    Slice of moist banana bread made with oil and no butter.

    Did you enjoy a KICKASS BAKER recipe? Please share a comment and leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ Rating on this recipe! We appreciate you sharing your feedback!

    Hand holding a slice of moist banana bread made with oil.

    Moist Banana Bread Recipe (with oil)

    This moist banana bread recipe uses oil instead of butter to make it super moist. Made in one bowl and requires no mixer. Yields 16 slices.
    Print Recipe Pin Recipe Rate Recipe
    Course: All Recipes, Baking, Bread, Breakfast, Brunch, Dessert, Snack
    Cuisine: American, Dessert
    Keyword: banana bread no butter, banana bread with oil, moist banana bread
    Servings: 16
    Calories: 161kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Equipment

    • Loaf Pan
    • parchment paper
    • large mixing bowl

    Ingredients

    • ¼ cup vegetable oil or another neutral oil such as avocado, grapeseed, or canola oil
    • 1 cup granulated sugar
    • ¼ cup brown sugar packed
    • 2 large eggs room temperature
    • 2 teaspoons vanilla extract
    • 1 ¼ cups mashed overripe banana about 2-3 large bananas
    • 1 ¾ cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    US Customary - Metric

    Instructions

    • Preheat the oven to 350ºF. Line a 9x5 loaf pan with parchment paper and set aside. I like to spray the loaf pan first with nonstick cooking spray then trim a long strip of parchment paper to the width of the loaf pan. Lay the parchment length-wise in the pan and press down gently so the parchment paper sticks to nonstick spray. Spray the parchment paper in the pan then lay the leftover piece of parchment across the pan. There should be overhang on all side of the pan, allowing you to easily lift the baked banana bread out of the pan later on
    • In a large mixing bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until well blended and smooth
      ¼ cup vegetable oil, 1 cup granulated sugar, ¼ cup brown sugar, 2 large eggs, 2 teaspoons vanilla extract
    • Stir in the mashed bananas
      1 ¼ cups mashed overripe banana
    • Add to the bowl the flour, baking soda, salt, and mix with a wooden spoon or spatula until just combined
      1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
    • Pour batter into the prepared loaf pan and bake for 60-65 minutes (my oven takes 65 minutes). Halfway through baking, loosely cover the bread with aluminum foil to prevent the top from getting too brown - simply cut a small sheet of foil and place it gently on top of the loaf pan in the oven. Do not crinkle it around the side or pull it taut over the top of the pan. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 55-minute mark.
    • Allow the bread to cool completely in the pan on a wire rack before lifting out of the pan using the parchment overhang and slicing. If you will not be serving the banana bread right away, wrap the bread tightly in plastic wrap while it's still slightly warm to retain moisture

    Notes

    • If you will not be serving the banana bread right away, wrap the bread tightly in plastic wrap while it's still slightly warm to retain moisture
    • Wrap leftover banana bread with plastic wrap and store at room temperature for up to 3–4 days, or in the refrigerator for up to a week.
    • Store sliced banana bread in an airtight container at room temperature for up to 3-4 days or store in the refrigerator for up to a week.
    • Make Ahead: wrap baked cooled banana bread tightly in a double layer of plastic wrap and place in a freezer bag. Baked banana bread can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Warm gently in the oven, toaster oven, or microwave on 50% power until warmed through.
    • Chocolate Chips: If desired, try stirring in ¾ cup semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, dark chocolate chips, or chopped pecans or walnuts just before pouring the batter into the pan
    • Banana Muffins: This recipe makes 15–18 standard-sized banana muffins. Line your muffin tin with paper liners, fill each cup ¾ of the way and bake for about 20 minutes at the same oven temperature. Or try this Banana Muffins Recipe

    Nutrition

    Calories: 161kcal | Carbohydrates: 29g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 223mg | Potassium: 70mg | Fiber: 1g | Sugar: 17g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!

    Filed Under

    Loaf CakesOne BowlBeginnerBananas
    « Foolproof Soft & Buttery One-Hour Dinner Rolls
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    Reader Interactions

      5 from 5 votes (1 rating without comment)

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      Comments

    1. Sjar

      February 28, 2024 at 3:16 pm

      5 stars
      That’s such a smart way to line the loaf pan! I was today years old when I figured this out. Thanks for putting pictures on the recipe so I could follow along. Love the bread too.

      Reply
      • Kimberlee Ho

        March 01, 2024 at 2:48 pm

        I'm so happy you find the process photos so helpful!

        Reply
    2. Lucy

      July 14, 2024 at 7:39 pm

      5 stars
      I am writing from Jamaica. I tried this recipe today and it was amazingly delicious and moist. I definitely be keeping this recipe. Thanks very much for sharing. 👌

      Reply
      • Kimberlee Ho

        July 19, 2024 at 4:38 pm

        How wonderful! Thanks for baking and leaving a comment.

        Reply
    3. Elaine Smith

      January 12, 2025 at 2:04 pm

      5 stars
      Easy recipe and very precise instructions, thank you my banana loaf turned out perfectly!

      Reply
      • Kimberlee Ho

        January 17, 2025 at 4:24 pm

        So great to hear, Elaine! Thanks for sharing 😊 .

        Reply
    4. Helen Watkin

      February 14, 2025 at 4:33 am

      This has now become my favorite banana bread recipe, even better than the one I had used for years. And so easy ! 😀

      Reply
      • Kimberlee Ho

        February 15, 2025 at 5:09 pm

        Amazing!! So glad oyu enjoy them!

        Reply
    5. E

      February 20, 2025 at 11:25 am

      5 stars
      A true banana bread!
      Moist and flavorful with the right texture and crumb count!
      I love the step by step process and pictures. Now lining a loaf tin won’t be as daunting anymore!

      Reply
      • Kimberlee Ho

        February 21, 2025 at 1:45 pm

        Woo hoo! So happy to hear this!

        Reply

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