Banana Bread with Oil (No Butter Banana Bread)

• servings: 12 servings
• active time: 10 minutes
• total time: 1 hour 20 minutes

Ingredients

3 Bananas (ripe & large sized) - 345 grams - Use 1 1/2 cups of mashed bananas to be exact.)

1/2 Cup Vegetable Oil (- 115 milliliters - Use a neutral tasting vegetable oil such as corn or canola)

2 Eggs (large) - 114 grams - Large eggs (not extra large or jumbo eggs).)

1 Cup White Granulated Sugar (- 200 grams)

2 Cups All Purpose Flour (- 240 grams)

1 Teaspoon Vanilla Extract (- 5 milliliters)

1 Teaspoon Baking Soda (- 5 grams)

1 Teaspoon Baking Powder (- 4 grams)

1/2 Teaspoon Salt (- 3 grams)

Directions

Preheat oven to 325 degrees F (163 degrees C).

Mash bananas with a fork.

Lightly beat eggs.

Mix bananas, vegetable oil, eggs and sugar together in a large mixing bowl. Stir until completely mixed.

Mix in the remaining ingredients. Stir until the batter is fully mixed. FYI - I prefer to use a large spoon to mix the batter. An electric mixer can overmix the batter and this can lead to gummy & rubbery banana breads.

Optional - If you want to enhance this "basic" no butter banana bread, you can stir in a cup of your family's favorite dessert ingredient (i.e. chocolate chips or chopped walnuts) after you have mixed the batter.

Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.

Bake in the oven at 325 F (163 C) for 65-70 minutes.

Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven. FYI - Do not skip this step as the "cool down" completes the baking process.

After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.

Please read the recipe's tips section on Bread Dad (BreadDad.com) for extra information on how to make this recipe successfully & to avoid common banana bread problems.

Notes

I added 2 scoops of protein powder and 2 tbsp of yoghurt. I blitzed wet ingredients with stick blender. I used about 3.5 bananas

Nutrition

• Serving Size: 1 Slice
• Calories: 257 kcal
• Total Fat: 10 g
• Saturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 27 mg
• Sodium: 235 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 1 g
• Total Sugars: 20 g
• Protein: 3 g