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Banana Bread with Oil

This Dairy Free Banana Bread is made with oil and no butter, so it’s super moist and extra fluffy.  It is also a great way to re-purpose old, soft, and spotted bananas!   

Sliced banana bread made with oil not butter

Like my dairy free banana muffins, this banana bread is a great way to use over ripe bananas!  

My family tends to have these around the house a lot in the summer.  In the heat, bananas seem to go from not quite ripe to soft and spotted in ten minutes flat.

This means I bake a lot of banana bread, banana chocolate chip muffins, and banana cake.

Bananas are local produce in Israel.  I sometimes see banana farms from the window of the car or bus on my way somewhere.  

I love seeing this because, whether I am in the States or Israel, I truly believe in supporting the local economy.

Bananas have been in Israel since the 10th century.  That means they’ve been grown here for over a millennium.  I may just be a history nerd but I think that is really cool!

Bananas actually didn’t make their way to the United States until the 19th century.  In fact, banana bread didn’t even exist until around the great depression.

Some food historians believe that it was created as a way for women to re-purpose old bananas.  People were extra careful about waste during the depression, and on top of that, bananas were expensive.

I’d bet that is also how banana nut muffins and maybe even banana pancakes came to be.

Some of the links below are affiliate links, which means that if you choose to make a purchase, I will earn a small commission at no additional cost to you.

20% of all profits are donated to a women’s shelter to support the fight against domestic violence.

what you need

Dry measuring cups and spoons
Liquid measuring cup
Whisk
Rubber spatula
Mixing bowl
9×5 bread pan
Baking paper
Cooling rack

WHY USE OVER RIPE BANANAS?

There are many benefits to using over ripe bananas in baking. 

First and foremost, older bananas give a stronger flavor than fresh bananas. The blacker the better.

Secondly, they are easier to mash than fresh bananas. 

Lastly, it allows you to repurpose them instead of having food waste. 

QUICK BREADS VS YEAST BREADS

When I think of bread I think of white bread, dinner rolls, and the like.  You know, traditional yeast breads that have dough and you have to let rise twice.

Then I thought of banana breadsweet potato bread, and pumpkin bread. So, I looked it up, and discovered these are quick breads.

Quick bread originated in the States and use baking soda or baking powder allowing them to raise quickly.  Some surprising examples of these are cakes, muffins, cookies, and pancakes.

The Civil War brought quick breads into high demand because breadmakers were in short supply.

Naturally, quickly made foods became in high demand and it wasn’t long before recipes were being adapted from yeast to baking soda.

THE DIFFERENCE BETWEEN QUICK BREAD AND CAKE

When I first started making quick breads my mother questioned the difference between it and cake.  My conclusion was, cake is fluffier where bread is denser. I still think that is a fair analysis of it.

I expect my chocolate cake to be light and fluffy where I expect my banana chocolate chip bread to heave weight to it.  Both, however, when done right, should be moist with a good crumb.

The name “cornbread” can be a little confusing to some.  I remember once reading a review left by an English woman on a cooking site who said it came out nothing like bread.  

As far as classic yeast breads go that is completely true, instead it’s a quick bread and more of a cake than a bread.  Still, it is not a dessert but most commonly used as a side dish.

There are a number of different types of cornbread. Among the most popular is sweet cornbread, which is popular in the North, and classic Southern cornbread which is light on sugar.

BREAD FLOUR VS ALL PURPOSE FLOUR

Bread flour has a higher protein content than all-purpose, which helps with gluten development. This is great for challah and other breads.

Some recipes call for it if an especially chewy texture is desired.  It will also produce a heavier and denser loaf.

All purpose flour has a lower protein content, but can generally be substituted for bread flour.

I almost never use anything other than all purpose flour, including in bread recipes. For quick breads, I only recommend using all purpose flour.

HOW TO MEASURE FLOUR AND OTHER DRY INGREDIENTS

Using a dry measuring cup, scoop ingredients from the bag or spoon them into the cup.  Next, level off the ingredient by removing the excess with an upside-down butter knife.

The one exception to this is brown sugar.  Brown sugar should be packed down and then any excess should be scraped off as well.

DRY VS LIQUID MEASURING CUP

Ever wonder why measuring spoons often come with a set of measuring cups?  I used to.  I didn’t see why we needed a set when we could have one large measuring cup. 

After a quick search, I had my answer.  I discovered that the large measuring cup is used for liquids, whereas the set is used for dry ingredients.

As it turns out, if you try to measure dry ingredients with a liquid cup, the measurements get messed up. 

First, you pour the flour or cocoa in, next you shake it around to get it level, and then you add more. 

By shaking it, you are causing the powder to settle, and when you add more, you end up using more than called for.

WHY SIFT FLOUR and Other Powder Ingredients

There are a number of benefits to sifting flour and other ingredients like cocoa ingredients: 

It removes any unwanted debris and you can get a more accurate measurement than when packed tight in a bag. 

It also removes any lumps that can get into the batter and be hard to break up later, or be missed altogether before baking.

If you sift the powdered ingredients together, it helps combine them and mix more evenly with other dry ingredients like sugar.

BAKING WITH OIL

In general, oil in baked goods makes for a superior texture than those made with butter.  

Oil cakes tend to bake up taller with a better crumb. They also stay moist and tender far longer than recipes made with butter.

Furthermore, since oil is lighter than butter, the texture of oil cakes is lighter too. Also, given that oil is 100% fat while most American butter is 15% water, it creates a more tender crumb.

This is due to the fact that the extra water strengthens the gluten, resulting in a crumb that’s more dense.

Which Type Of Oil to Use

I use neutral oils like canola oil, safflower oil, and vegetable oil.  However, it’s not unheard of for oils with stronger flavors like olive oil or coconut oil to be used.

If using olive oil, I recommend using pure olive oil for its milder flavor and higher smoking point.

Baking with Oil Conversion Chart

If you want to convert your butter recipes to oil recipes, check out my baking with oil butter to oil conversion chart.

DO EGGS NEED TO BE AT ROOM TEMPERATURE?

The short answer is “no”.  While a side-by-side comparison shows that baking with eggs at room temperature makes a better crumb, it’s not otherwise noticeable.

What are Eggs used for?

Eggs do three things in most recipes: they help bind the ingredients together, act as a mild leavening agent, and they add moisture.

EGG FREE OPTION

Eggs can be substituted with 1/4 cup of unsweetened apple sauce per egg.  This means for recipes calling for 2 eggs, you’d need 1/2 cup of unsweetened apple sauce.

The reason applesauce makes a good binder is that it’s high in pectin. Pectin is a naturally occurring starch in fruits and berries that acts as a thickening agent and stabilizer in food.

This happens when combined with sugar and acid (if the fruit or berry isn’t naturally acidic).

Just keep in mind that it may change the flavor slightly.

ARE EGGS DAIRY?

No, eggs are not dairy.  Dairy is milk and any food products made from milk, including cheese, cream, butter, and yogurt. 

So, while eggs are an animal product, they are not dairy. In fact, eggs fall under the protein food group.

Types of Vanilla

Vanilla comes from a pod commonly known as a “vanilla bean”, which comes from the vanilla orchids. Vanilla pod has been used for flavoring since the Aztecs, and was introduced to Europe by a Spanish conquistador, along with cocoa.

Vanilla Extract

Vanilla extract is created by soaking vanilla beans in alcohol for some time. This is the most commonly used type of vanilla.

Vanilla Sugar

Vanilla sugar is common in Europe and some parts of the Middle East, like Israel.  It is made from vanilla beans sitting in sugar, vanilla bean powder mixed with sugar, or sugar mixed with vanilla extract.

In some countries, like Italy, you can also find vanilla powdered sugar which is used for confections.

Vanilla Paste

Vanilla paste is generally a specialty item.  It is a thick paste that contains a blend of the scraped-out vanilla pod seeds and vanilla extract.  You can use it as you do vanilla extract and it will leave flakes of vanilla bean like you see in vanilla bean ice cream.

Imitation Vanilla

Imitation Vanilla, otherwise known as artificial vanilla, is made from synthetic vanilla.  This is the compound that naturally occurs in vanilla beans and gives it its flavor.

Can I use imitation vanilla?

Many will tell you that you should use high quality vanilla, just like they say you should use the best cocoa.  However, most of us will probably not be willing to pay the hefty price that comes with exceptionally high-quality ingredients.

Overall, vanilla is very expensive, so the extract is as well.  So, if you’re not going to get regular quality vanilla extract, you might as well use imitation vanilla.

BAKING POWDER VS BAKING SODA

I’ve had a number of comments asking me questions about baking soda and baking powder. 

I’ve also noticed that if the wrong one is used, things don’t come out as they should. 

Using baking soda instead of baking powder can give your recipe a terrible metallic taste, while using baking powder instead of baking soda leaves your baked goods looking flat.

BAKING SODA

Baking soda is a leavening agent, which means it helps things rise.  It does this by creating carbon dioxide when it reacts to an acid, such as cream of tartar, lemon juice, yogurt, buttermilk, cocoa, and vinegar. 

When the carbon dioxide is released, it causes the familiar texture and crumb in pancakes, cakes, quick breads, soda bread, and other baked and fried foods.

Baking soda works well with sourdough because sourdough is acidic.  When combined, it makes a lighter product with a less acidic taste, since baking soda is alkaline.

A good rule of thumb is to use around 1/4 teaspoon of baking soda per 1 cup of flour.

BAKING POWDER

Baking powder is also a leavening agent and it’s a mixture of baking soda, cream of tartar, and sometimes cornstarch.

Most baking powder sold is double-acting. This means that the leavening occurs in two steps.

The first time it’s activated is when baking powder gets wet, which is why you cannot prepare some batters ahead of time to bake later.

The second time is when the baking powder is exposed to heat.  This happens when the batter is being baked or fried.

Since baking powder already contains an acid, it’s most often used when a recipe does not call for an additional acidic ingredient or too little of one.

A good rule of thumb is to use around 1 teaspoon of baking powder per 1 cup of flour.

WHY SOME RECIPES CALL FOR BOTH

Some recipes call for both baking powder and baking soda when the carbon dioxide created from the acid and baking soda is not enough to leaven the volume of batter in the recipe.  

Too much baking soda gives a terrible metallic taste, so baking powder is added to give it more lift.

WHICH ONE IS STRONGER?

You may have already guessed the answer since baking soda is used to make baking powder, and you need more baking powder per cup of flour. But I’ll tell you anyway.

Baking soda is four times stronger than baking powder.  That’s why you will more often than not see recipes that only call for baking soda rather than recipes that only call for baking powder.

HOW LONG DO THEY LAST?

BAKING SODA

Baking soda is good indefinitely past its best by date, although it can lose potency over time.  A rule of thumb is two years for an unopened package and six months for an opened package.   

However, to be honest, I’ve used very old baking soda with good results.

BAKING POWDER

Like baking soda, baking powder is good indefinitely past its best by date, and can lose its potency over time.  For both opened and unopened, it’s ideal to use it within nine months to a year.

While storing it, make sure to keep it in a dry place and away from humidity.

HOW TO TEST IF IT’S STILL GOOD

BAKING POWDER

To test baking powder, pour 3 tablespoons of warm water into a small bowl, add 1/2 teaspoon of baking powder, and stir. If the baking powder is good to use, it should fizz a little.

BAKING SODA

To test baking soda, pour 3 tablespoons of white distilled vinegar into a small bowl, add 1/2 teaspoon of baking soda, and stir.  The mixture should rapidly bubble if the soda is fresh.

GLUTEN FREE OPTION

BUCKWHEAT FLOUR 

Buckwheat flour is easy to find compared to most other gluten-free flours, and it adds a nice earthy nutty taste.  The downside is that it has a distinct flavor so the change will be noticeable. 

It’s also darker so the color won’t be the same. Substitute cup for cup.

RICE FLOUR

Rice flour can also be used and can be found in most Asian and health food stores.  White rice flour has a mild flavor and doesn’t change the color of the muffin or quick bread. 

Since it doesn’t have much flavor, it’s best to use it with ingredients that do. Substitute cup for cup.

OAT FLOUR

Oat flour is made from whole oats that have been ground into a powder, which can easily be done at home.  It gives more flavor and a chewier and crumblier texture than regular all-purpose flour.

Substitute 1 cup of all-purpose flour for 1 1/3 cup Oat Flour.  To make 1 cup of oat flour, blend 1 1/4 cups of oats in a food processor until finely ground.

Note: oats must be marked gluten-free because they can get cross-contaminated in the factory.

THICKENING ALTERNATIVES

1/2 teaspoons xanthan gum or guar gum per cup of flour gluten free flour.

Before you add xanthan gum to a gluten-free flour or flour mixture, be sure to check the list of ingredients—some manufacturers will include xanthan gum in their gluten-free flour.

TROUBLESHOOTING

WHY IS IT TAKING LONGER THAN DESCRIBED TO BAKE?

Over time, the thermostat on ovens gets a little off, causing some ovens to run hot and others to run cool.  This is why recipes tend to say things like “10 to 15 minutes or until golden brown.”  So, if it takes you longer than expected, that’s fine, don’t worry about it. Just keep baking until ready.

WHY DID MY RECIPE COME OUT TOO DRY?

Just like some ovens run cool, others run hot.  If your oven runs hot, bake these at a lower temperature.  Ideally, you should get an oven thermometer to know what temperature you’re really baking at.

HOW TO STORE QUICK BREAD

Let the bread cool fully. Transfer the bread to an airtight container lined with a paper towel.  Place another paper towel on top of the bread before sealing. 

If using a zip-top plastic bag, line both sides of the bag with paper towels and remove as much air as possible before sealing the top of the bag. 

Store at room temperature for up to 4 days.

HOW TO FREEZE QUICK BREAD

Let the bread cool fully.  Wrap in plastic wrap, then place in a resealable freezer bag. Freeze for up to 3 months.  They will still be safe to eat after 2 to 3 months but their quality begins to degrade. 

When ready to eat, let thaw at room temperature or rewarm gently in an oven.

Recipe Tip:

While ripe bananas work in this recipe, and old ones are called for, blacker your bananas the better!

Yield: 12 servings

Banana Bread with Oil

Sliced banana bread made with oil not butter

This dairy free banana bread is made with oil and no butter whatsoever so it's extra moist and a great way to use old spotted and soft bananas.

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 1 ½ cup all-purpose flour (190 grams)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup white sugar (95 grams)
  • ⅓ cup oil* (80 milliliters)
  • 4 medium or 3 large bananas, over ripe
  • 2 eggs
  • 2 teaspoons vanilla

Instructions

  1. Preheat the oven to 350°F or 175°C. 
  2. Whisk together flour, cinnamon, baking soda, and salt to a mixing bowl.
  3. Add sugar, oil, bananas, eggs, and vanilla to the bowl. Mix until everything is well incorporated.
  4. Pour into a parchment paper lined bread pan.
  5. Bake for 50 minutes to 1 hour, or until a cake tester inserted into the center comes out clean.
  6. Let the loaf cool in the pans for about 10 minutes before moving to a cooling rack.

Notes

*Chick here to jump to notes on oil

Recommended Products

Some of the links below are affiliate links, which means that if you choose to make a purchase, I will earn a small commission. This commission comes at no additional cost to you.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 204Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 206mgCarbohydrates: 33gFiber: 1gSugar: 17gProtein: 3g

Did you make this recipe?

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James C

Thursday 16th of April 2020

Could we replace the all-purpose flour with glutinous rice flour? Thank you.

ElissaBeth

Thursday 16th of April 2020

I've never tried it, but based on my research you may be able to using long grain glutinous rice flour which is used for baking in Asian cuisine. However, I cannot find the conversion rate to do this... it may be 1:1 but I honestly have no idea.

Claudia

Saturday 11th of April 2020

Thank you -- I just made this, and it's absolutely delicous! Very moist and flavourful. I also appreciate the measurements given in weight as well as volume, as I find it's much easier and more accurate to weigh ingredients (plus less washing up later).

ElissaBeth

Sunday 12th of April 2020

I'm happy to hear you enjoyed it!

I usually measure in cups but if it means less to wash later I think I'll move over to weighing everything :P

Theresa O'Neil

Friday 27th of March 2020

Best banana bread I have ever made! Absolutely fantastic!

ElissaBeth

Friday 27th of March 2020

I'm so glad to hear it!

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