banana loaf recipe with oil
The Best banana loaf recipe with oil
Classic Banana Loaf Cake with Oil
A moist, tender loaf cake packed with ripe bananas and lightly sweetened. Perfect for breakfast or dessert, this recipe uses oil for extra richness and a tender crumb.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup vegetable oil
- 2 large eggs
- 3 ripe bananas, mashed
- 1 cup granulated sugar
- 1/2 cup chopped walnuts or pecans
- 1 tbsp melted butter
👨🍳Directions
-
1
Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line the bottom with parchment paper. -
2
In a large bowl, whisk together flour, baking powder, and salt. Set aside. -
3
In another bowl, beat eggs and sugar until slightly thickened. Stir in oil and mashed bananas. -
4
Gradually mix the wet ingredients into the dry ingredients until just combined. -
5
Pour batter into the prepared loaf pan. Sprinkle nuts (if using) and drizzle melted butter evenly over the top. -
6
Bake for 50–60 minutes, or until a toothpick inserted near the center comes out clean.
🔧Equipment
- Mixing bowls
- Whisk
- Loaf pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Banana Loaf Cake with Oil Works
❓ Frequently Asked Questions About Banana Loaf Cake with Oil
1. What is the best way to store banana loaf made with oil?
Store the banana loaf in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to five days. To reheat, warm it in a 350°F (175°C) oven for 10–15 minutes or microwave for 30–60 seconds.
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2. Can I substitute butter for oil in this recipe?
Yes, you can use butter in place of oil. For every 1 cup of vegetable oil, use ¾ cup melted butter. Melt the butter gently in a double boiler or microwave, then let it cool slightly before mixing into the batter.
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3. Why does my banana loaf taste too sweet?
Bananas naturally contain sugar, so if your loaf tastes overly sweet, the issue might be from using too much sugar or honey in the recipe. Taste the batter before baking and adjust sweetness by adding a pinch of cinnamon or vanilla extract instead of extra sugar.
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4. How do I make sure the banana loaf stays moist?
To keep the loaf moist, avoid overbaking—check it at 15 minutes earlier than the suggested time. Brush the top with a mix of melted butter and a little milk after baking. Store it in an airtight container, and if it dries out, lightly mist it with a spray bottle of water before serving.
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5. Can I use ripe or overripe bananas in this recipe?
Absolutely! Overripe bananas are perfect for banana loaf—they add extra sweetness and moisture. If the bananas are very soft, you can use them as-is, but if they’re mushy, mash them slightly before adding them to the batter to prevent a runny loaf.
