Banana Bread Recipe With Oil

I think a truly great banana bread recipe should be simple enough for a weeknight and flavorful enough for a special occasion. This particular banana bread recipe with oil delivers on both counts, yielding a wonderfully moist crumb that pairs perfectly with a rich spiced maple caramel swirl. It’s the ultimate comfort food for a cozy morning or rainy afternoon snack. This no-fail method ensures success, even if you’re new to baking, in making the best banana bread recipe with oil. I’ll show you how to easily swirl in that rich caramel sauce for an elevated classic.

Ingredients

• 1 ½ cups (180g) all-purpose flour: The base structure for the bread. Ensure it’s spooned and leveled for accurate measurement; too much flour results in a dense, dry loaf.
• ¾ cup (150g) granulated sugar: Adds sweetness and helps create a tender crumb; you can reduce this slightly if your bananas are exceptionally ripe.
• 1 teaspoon (5g) baking soda: The primary leavening agent that reacts with the acidic bananas to give the bread lift and fluffiness.
• ½ teaspoon (3g) fine sea salt: Essential for balancing the sweetness and enhancing all the flavors.
• 1 teaspoon (2g) ground cinnamon (divided) and ¼ teaspoon (0.5g) ground nutmeg (divided): These spices add warmth and depth to both the bread and the caramel swirl.
• 3 ripe medium bananas (about 250g mashed): The star ingredient; aim for very ripe bananas with plenty of brown spots for maximum natural sweetness and moisture.
• ½ cup (120ml) vegetable oil (e.g., canola, sunflower): The key to a super moist texture in this banana bread recipe with oil; a neutral oil prevents the bread from drying out during baking.
• 2 large eggs, at room temperature: Bind the ingredients together and provide additional structure and richness. Room temperature eggs mix more evenly into the batter.
• 1 teaspoon (5ml) alcohol-free vanilla extract: Enhances the flavor profile; make sure it’s alcohol-free to prevent any harsh aftertaste during baking.
• For the Spiced Maple Caramel Swirl: ¼ cup (60ml) pure maple syrup, ¼ cup (50g) light brown sugar (packed), 2 tablespoons (28g) unsalted butter, 2 tablespoons (30ml) heavy cream, ½ teaspoon (1g) ground cinnamon, ⅛ teaspoon (0.25g) ground nutmeg. These ingredients combine to create a rich, spiced caramel sauce for swirling and drizzling.

Instructions

1. Prep the pan and oven: Preheat your oven to 175°C (350°F). Lightly grease a 9×5 inch (23×13 cm) loaf pan and line the bottom with a strip of parchment paper, letting the ends hang over the sides for easy removal after baking this wonderful banana bread recipe with oil.
2. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, fine sea salt, ¾ teaspoon of the ground cinnamon, and the remaining ⅛ teaspoon of ground nutmeg until well combined. The mixture will look uniform and lightly colored.
3. Mix wet ingredients: In a separate medium bowl, combine the thoroughly mashed bananas, vegetable oil, eggs, and alcohol-free vanilla extract. Whisk vigorously until the mixture is smooth and fully blended.
4. Fold batter gently: Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold until just combined. Be careful not to overmix; a few small lumps are perfectly fine and ensure a tender crumb. If you mix too long, the finished loaf can become tough and dense.
5. Prepare the Spiced Maple Caramel Swirl: In a small saucepan over medium heat, combine the maple syrup, light brown sugar, unsalted butter, heavy cream, ½ teaspoon of ground cinnamon, and ⅛ teaspoon of ground nutmeg. Bring to a gentle simmer, stirring constantly, then reduce heat to low and continue to simmer for 3-4 minutes, or until the caramel has slightly thickened and is glossy. The color will darken slightly. Remove from heat and set aside to cool slightly.
6. Layer and swirl: Pour half of the banana bread batter into the prepared loaf pan. Drizzle about half of the Spiced Maple Caramel over the batter. Using a knife or skewer, gently swirl the caramel into the batter a few times, being careful not to overmix. Pour the remaining banana bread batter over the caramel layer. Drizzle the remaining Spiced Maple Caramel over the top of the batter and swirl it in again. Reserve 1-2 tablespoons of the caramel for serving later. This banana bread recipe with oil takes on new depth with the swirl.
7. Bake the loaf: Bake for 55-65 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean (a few moist crumbs are okay, but no wet batter). If the top starts to brown too quickly, loosely tent it with aluminum foil during the last 15-20 minutes of baking. The loaf will rise significantly and smell strongly of banana and spice.
8. Cool and serve: Remove the loaf pan from the oven and let the banana bread cool in the pan for 10-15 minutes before carefully lifting it out using the parchment paper overhangs. Transfer the loaf to a wire rack to cool completely before slicing. Serve warm or at room temperature, generously drizzled with the reserved Spiced Maple Caramel over individual slices of this moist banana bread recipe with oil. When I make this for a quick breakfast, I often skip the cooling step and serve it warm with extra caramel right away. My kids prefer it that way.

Tips for the Ultimate Moist Banana Bread with Oil

This specific banana bread recipe with oil relies on a few simple tips for ultimate success. Following these guidelines will ensure you achieve that perfect tender crumb every time, making it ideal for healthy eating and family-friendly snacks.

Use very ripe bananas

The secret to achieving the perfect moisture level for any banana bread recipe is using very ripe bananas. Bananas with plenty of brown spots contain significantly more sugar and moisture, which keeps the crumb tender and adds natural sweetness.

Don’t overmix the batter

Once you pour the wet ingredients into the dry, gently fold everything together with a spatula until just combined. Overmixing develops gluten, which results in a tough, dense loaf rather than a soft, fluffy banana bread.

Ensure accurate baking soda measurement

Baking soda is essential for leavening, but too much can create a metallic taste, and too little won’t provide enough lift. Make sure your baking soda is fresh (not expired) and measured precisely for optimal results.

Troubleshooting Your Bake

Why did my banana bread sink in the middle?

This common issue is often caused by underbaking, especially when dealing with the heavy caramel swirl. Ensure a wooden skewer test comes out clean from the very center of the loaf before removing it from the oven.

The top browned too quickly

If the top of your loaf starts browning significantly before the center is cooked, loosely tent the loaf with aluminum foil for the last 15-20 minutes of baking time. I find that this small adjustment prevents burning while allowing the middle to catch up, ensuring a perfectly golden finish.

Can I use melted butter instead of oil?

This particular banana bread recipe with oil specifically uses vegetable oil because it results in a consistently moister crumb than butter. The oil helps keep the bread from drying out during baking and storage, which is ideal for meal prep recipes.

FAQs about Ingredients and Substitutions

Can I use different spices?

Yes, you can add a pinch of ground cloves or ginger to create more complexity. Make sure to match the spices in both the banana bread batter and the caramel swirl for a cohesive flavor profile.

What if I don’t have enough bananas?

You can supplement with applesauce for moisture, using half a cup (120ml) of applesauce for one large banana. Be aware that this will slightly change the flavor and texture. For the best result in this banana bread recipe with oil, stick to the full amount of mashed bananas.

Can I freeze this banana bread?

Yes, this easy banana bread recipe freezes very well and makes a great high-protein snack for later. Once cooled completely, wrap the loaf tightly in plastic wrap, then aluminum foil, and store in the freezer for up to 3 months. Thaw overnight at room temperature before serving.

How do I store leftovers?

Store leftovers at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze it. I find that reheating individual slices for 15-20 seconds in the microwave makes this banana bread taste fresh again.

Conclusion

This banana bread recipe with oil is a guaranteed way to produce a moist, tender, and incredibly flavorful loaf that’s perfect for family-friendly healthy eating. Save this recipe for later on Pinterest, and try making this delicious, easy snack for your family this week!

banana bread recipe with oil

---

• Author: Elina Mirkle
• Total Time: 80 minutes
• Yield: 12 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This easy banana bread recipe uses oil for a super moist crumb and features a rich spiced maple caramel swirl. It’s perfect for a cozy breakfast or snack and designed for a no-fail baking experience.

---

Ingredients

Scale 1x2x3x

• For the Banana Bread:
• 1.5 cups (180g) all-purpose flour
• 0.75 cup (150g) granulated sugar
• 1 teaspoon (5g) baking soda
• 0.5 teaspoon (3g) fine sea salt
• 1 teaspoon (2g) ground cinnamon (divided)
• 0.25 teaspoon (0.5g) ground nutmeg (divided)
• 3 medium ripe bananas (about 250g mashed)
• 0.5 cup (120ml) vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon (5ml) vanilla extract
• For the Spiced Maple Caramel Swirl:
• 0.25 cup (60ml) pure maple syrup
• 0.25 cup (50g) light brown sugar, packed
• 2 tablespoons (28g) unsalted butter
• 2 tablespoons (30ml) heavy cream
• 0.5 teaspoon (1g) ground cinnamon
• 0.125 teaspoon (0.25g) ground nutmeg

---

Instructions

1. Prepare Pan and Oven: Preheat the oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan and line the bottom with parchment paper, allowing overhang for easy removal.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, three-quarters of the ground cinnamon, and one-eighth of the ground nutmeg until uniform.
3. Mix Wet Ingredients: In a separate medium bowl, combine the thoroughly mashed bananas, vegetable oil, eggs, and vanilla extract. Whisk vigorously until smooth.
4. Fold Batter Gently: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold until just combined, being careful not to overmix to maintain a tender crumb.
5. Prepare Caramel Swirl: In a small saucepan over medium heat, combine all Spiced Maple Caramel Swirl ingredients. Bring to a gentle simmer, stirring continuously, then reduce heat and simmer for 3-4 minutes until slightly thickened. Remove from heat and cool slightly.
6. Layer and Swirl Batter: Pour half of the banana bread batter into the prepared loaf pan. Drizzle half of the warm caramel over the batter and gently swirl with a knife. Pour remaining batter on top, drizzle with remaining caramel, and swirl again. Reserve 1-2 tablespoons of caramel for serving.
7. Bake Loaf: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil for the last 15-20 minutes.
8. Cool and Serve: Let the banana bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature with the reserved caramel drizzled over individual slices.

Notes

To achieve the best results, use very ripe bananas for natural sweetness and moisture. Avoid overmixing the batter, as this develops gluten and can lead to a dense loaf.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 360 kcal
• Sugar: 30 g
• Sodium: 220 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 40 mg

Keywords: Banana Bread, Quick Bread, Dessert, Baking, Oil, Caramel Swirl, Moist, Spiced, Family Friendly, Breakfast, Snack