Easy Moist Banana Bread with Oil (no Butter)
This 4 banana bread loaf is made without butter and is the easiest ever! Made using oil, this loaf is super moist and quick to make.
Print
Pin
Yield: 1 Eight inches by four inches loaf
Ingredients
- 300 g all-purpose flour
- 80 ml oil
- 265 g bananas (approximately 4 medium-sized bananas)
- 175 g brown sugar
- 1 egg
- 1 teaspoon vanilla essence
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Peel the bananas. Place them on a plate and mash them up with a fork. Set aside.
- In a large bowl, sift the all-purpose flour, baking soda and salt.
- Add the brown sugar and mix it into the flour until well combined.
- Make a well in the center and add the mashed bananas.
- Next, add the oil, egg and vanilla essence.
- Beat the mixture briefly, starting from the center, until the ingredients are just combined. Scrape the sides of the bowl and use a spatula to mix in any flour that is left un-mixed on the sides of the bowl.
- Pour the batter into a well-greased and floured loaf pan measuring 8 inches by 4 inches. Level the top.
- Bake the banana bread loaf at 165°Celsius for 55 to 60 minutes until a skewer inserted in the center comes out clean.
- Remove the loaf from the oven and let it rest in the tin for a few minutes before turning it out onto a wire rack to cool completely.
- For neater slices, cut the loaf only after it has completely cooled down.
- Store the bread in an airtight container.
Nutrition
Calories: 2774.5kcal | Carbohydrates: 461.9g | Protein: 39.6g | Fat: 88g | Saturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 163.7mg | Sodium: 2377.6mg | Potassium: 1569.3mg | Fiber: 15g | Sugar: 203.7g | Vitamin A: 407.2IU | Vitamin C: 23.1mg | Calcium: 229.3mg | Iron: 16.6mg
Tried this recipe?Mention @decorated_treats or tag #decoratedtreats!