Moist Banana Bread Recipe with Oil: A Deliciously Simple Treat
Are you craving a deliciously moist and flavorful banana bread? Look no further! This recipe uses oil for extra richness and moisture, resulting in a loaf that's perfect for breakfast, brunch, or a delightful afternoon snack. Forget dry, crumbly banana bread – this recipe guarantees a tender, melt-in-your-mouth experience.
Ingredients You'll Need:
This recipe is surprisingly simple, using ingredients you likely already have in your pantry.
- 3 ripe bananas, mashed: The riper, the better! Overripe bananas will give you the sweetest and most flavorful bread.
- 1/3 cup vegetable oil: This adds moisture and richness. You can substitute with canola or sunflower oil.
- 1 large egg: Binds the ingredients together and adds structure.
- 3/4 cup granulated sugar: Adjust to your sweetness preference. You can use brown sugar for a richer flavor.
- 1 teaspoon vanilla extract: Enhances the overall flavor.
- 1 3/4 cups all-purpose flour: Provides the structure for your bread.
- 1 teaspoon baking soda: The leavening agent that makes your bread rise.
- 1/2 teaspoon salt: Balances the sweetness and enhances the flavors.
- Optional Add-ins: Chopped nuts (walnuts, pecans), chocolate chips, raisins, or even shredded coconut can elevate this recipe to the next level.
Step-by-Step Instructions:
Follow these simple steps for perfectly moist banana bread every time.
1. Prepare the wet ingredients:
In a large bowl, mash the bananas thoroughly. Add the oil, egg, sugar, and vanilla extract. Mix well until everything is combined.
2. Combine the dry ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agent.
3. Gently combine wet and dry:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough bread. A few lumps are okay.
4. Add your favorite mix-ins (optional):
If using add-ins like nuts or chocolate chips, gently fold them into the batter.
5. Bake to perfection:
Pour the batter into a greased 9x5 inch loaf pan. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and enjoy:
Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Tips for Extra Moist Banana Bread:
- Use very ripe bananas: The more ripe, the sweeter and moister your bread will be.
- Don't overmix the batter: Overmixing develops gluten, resulting in a tough bread.
- Check for doneness: Use a toothpick to test for doneness. If it comes out clean, your bread is ready.
- Let it cool completely: This allows the bread to set and prevents it from crumbling.
Storage and Serving Suggestions:
Store your banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.
Serve your delicious banana bread with a cup of coffee or tea for a perfect breakfast or snack. It’s also wonderful toasted with butter or cream cheese!
This moist banana bread recipe with oil is a guaranteed crowd-pleaser. Enjoy baking and sharing this delightful treat!
