Easy Moist Banana Bread Loaf with Oil (No Butter)

4.50 from 2 votes

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.

Prep Time20

Cook Time50

Total Time1 10

Course: Breakfast

Cuisine: American

Servings: Eight inches by four inches loaf

Calories: 2774.5kcal

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.

- This bread is best made with oil. Oil can be substituted with cooled melted butter.
- To make chocolate chip banana bread, add 50g of chocolate chips into the batter after adding the bananas.
- To make banana nut bread, add 50g of toasted walnuts into the banana bread batter after adding the bananas.
- You can also make the bread with both the chocolate chips and nuts. Use 50g of each of the chocolate chips and the nuts.
- To ensure the banana bread slices are cut neat, allow the bread to cool down completely. Using a serrated bread knife to slice the bread helps too.