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Close up of sliced banana bread loaf

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.
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: Banana Bread Loaf
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 1 Eight inches by four inches loaf
Author: Priya Maha


  • 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


  • 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.


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
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