Easy Banana Bread Recipe with Oil (No Butter Needed)
Soft, moist banana bread made without butter, with a simple batter that also works well for muffins.
Equipment
- 9 × 5-inch Baking tin
Ingredients
- 1 cup sugar
- ½ cup oil vegetable, canola or coconut
- 2 eggs
- 2 medium bananas
- ½ cup sour cream
- 1 teas vanilla
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup nuts or chocolate chips optional: walnuts/pecans or chocolate chips
Instructions
- Preheat oven to 350°
- Grease and flour 9 × 5-inch loaf pans or line muffin tin with liners.
- In large mixing bowl or bowl of standing mixer, mix 1st six ingredients until well blended.
- Stir in remaining ingredients.
- If adding, nuts or chocolate chips first toss them in a small amount of flour. Then mix into batter.
- Pour batter into loaf pan or muffin cups
- For a full loaf bake for 50-60 minutes. For muffins back for 25-30 minutes. Test for doneness with a toothpick.
Notes
For the best flavor, use very ripe bananas with plenty of brown spots.
A 9 × 5-inch loaf pan works best for this recipe. Start checking the loaf around 50 minutes; it’s done when the center is set and a toothpick comes out clean or with a few moist crumbs.
If the top browns too quickly, loosely cover the loaf with foil while it finishes baking.
Plain Greek yogurt can be used instead of sour cream.
For add-ins, fold in about ½ cup chopped walnuts or pecans, or ½ to ¾ cup chocolate chips.
For muffins, divide the batter between muffin cups and bake for about 25 to 30 minutes.
Let the loaf cool for at least 10 minutes before removing it from the pan, then cool further before slicing.
