Skip to Content

Best Banana Bread Recipe with Oil (Easy and Moist)

This banana bread recipe with oil instead of butter is so easy to make. It contains a magic ingredient that adds flavor and moisture and one that most people have on hand. This non-dairy banana bread is quickly becoming one of my favorites!

In the world of quick breads, banana bread is the one I make the most often.

I have several banana bread recipes here at TIHIC and each one is different.

With National Banana Bread on Friday, February 24th, it seemed a good time to post this unique recipe.

This recipe has already received accolades from Texas, where it was devoured by everyone.

I’ve already given the recipe out and it has been made by several so it’s high time I shared it with you.

Since it makes two big 9 x 5 loaves, I also gave one to my favorite snow shoveler, who also happens to be one of Manservant’s best friends.

Let’s just say that anyone who shovels my snow deserves more than a thank you!

This banana bread recipe with oil is one I recently discovered.

It also has a secret ingredient that really surprised me.

It is moist and flavorful and keeps for a good week when well wrapped in plastic wrap.

How to Ripen Bananas for this Banana Bread Recipe with Oil:

  1. Place unpeeled bananas in oven for 300 for 30 to 40 minutes until black.
  2. Place bananas in a closed paper bag for 2-3 days until they start to smell fragrant, have spots on them and are soft.
  3. Place unpeeled bananas that have been pierced all over with a fork in microwave on a paper towel and cook at 30 second intervals until soft.

banana bread recipe with oil on bread board

Can banana bread be frozen?

Banana bread can be frozen and will keep well for up to three months.

Feel like just a slice?

Slice the loaf and individually wrap the slices before freezing and you can have this moist banana bread for breakfast!

And that secret ingredient?

Who guessed Coca Cola?

This adds flavor and makes the bread fluffier and moist.

Banana bread can be dense but this one doesn’t seem as solid to me!

Why Make Banana Bread with Oil?

You could easily substitute melted butter for the equivalent of the oil, but oil also adds a lot of moisture, which means no more dry banana bread.

It also means that the banana bread will keep from going stale faster.

Additionally, if you keep kosher, this banana bread can be served with anything.

And last but not least, I find using oil saves a step and sometimes time is of the essence.

Just be sure to use a neutral oil like canola oil.

This easy recipe may be the best banana bread recipe I’ve ever made.

Honestly, I love most banana breads as long as they are loaded with flavor, meaning lots of banana and are moist.

I do love them with walnuts or pecans and who can resist chocolate chips?

banana bread recipe with oil on bread board

Choose the Right Bananas:

The secret to outstanding banana bread lies in the bananas themselves. 

Opt for overripe bananas with brown speckles; these are bursting with sweet banana flavor, ensuring your bread will be anything but bland.

The bananas I use are totally black and are usually on the counter totally wrinkled and ugly for up to two weeks.

Maybe more. I’ve never done the math.

Truth is they interior of the bananas are fine for banana bread and make the bread really taste like bananas!

Can you use Frozen Bananas For Banana Bread?

​Absolutely. I have a bag in my freezer loaded with frozen bananas.

​I never bother to peel them ahead of time because they thaw so quickly.

Just set them on the counter for about 30 minutes.

​Slice the peel vertically and then remove it.

They are ready for your favorite recipe.

banana bread recipe with oil

Ingredients for this Moist Banana Bread Recipe:

Dry Ingredients:

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Cinnamon (optional)

Wet Ingredients:

  • 6 overripe bananas, mashed or I use an immersion blender to puree the bananas well. 6 bananas is about 2 cups.
  • Brown sugar, packed
  • Vegetable oil (or explore alternatives like coconut oil, avocado oil, or even extra-virgin olive oil for a unique twist)
  • Large eggs
  • Vanilla extract
  • Coca Cola


  • Chocolate chips 
  • Walnuts or Pecans

Step-by-Step to Delicious Banana Bread

1. Preparing Your Ingredients:

  • Preheat your oven to 300. This is another way of making sure this banana bread is moist. It is baked low and slow.
  • Grease 2 loaf pans with cooking spray or line with parchment paper for easy removal.

2. Combining Dry Ingredients:

  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Making the Banana Bread Batter:

  • Using an electric mixer or a hand mixer, blend together the brown sugar, and oil, eggs and vanilla in a large bowl until well combined.
  • Add the bananas and stir in.
  • Sowly add the dry ingredients, stirring to incorporate.
  • Add the Coca Cola and stir until smooth, about 1 minute.
  • Stir in chocolate chips and nuts if using.

4.  Baking

  • Pour the batter into the greased loaf pans,dividing evenly. 
  • Bake in the preheated oven for approximately 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.

7. Cooling:

  • For best results allow the banana bread to cool in pan about 15 minutes, then turn loaves out of pan to cool completely on a wire rack.

banana bread recipe with oil

Tips for this “not so classic” banana bread recipe:

  • Perfectly Ripe Bananas:
    • The riper the bananas, the sweeter the bread. Don’t shy away from using those brown bananas.
  • Oil Selection:
    • While vegetable oil is a classic choice, don’t hesitate to experiment with alternatives like coconut oil or even extra-virgin olive oil for a unique flavor profile.
  • Mix-ins:
    • Chocolate chips are a classic addition, but feel free to get creative. Nuts, dried fruits, or a swirl of peanut butter or nutella can take your banana bread to the next level.
  • Moisture Matters:
    • To keep your banana bread moist, store it in an airtight container at room temperature. You can also freeze it for future indulgence.
  • Brown Sugar in banana bread adds flavor and makes the banana bread softer.

There’s something truly special about baking your own homemade banana bread. 

Banana bread, along with zucchini bread, can always be kept in the freezer and taked out and eaten when your sweet tooth kicks in.

Everyone loves the aroma that fills the kitchen when banana bread is baking. 

This easy banana bread recipe with oil might just become my go-to banana bread recipe.

Using lots of bananas makes a lot of banana bread and having a loaf stored in the freezer for future use, earns this recipe bonus points in my opinion.

Whether it’s your first time or the hundredth, baking banana bread always receives rave reviews.

And this banana bread? Well, this banana bread recipe with oil is a great recipe and the best way I know of to keep everyone happy!

Want More Quick Breads?

blueberry bread recipe

Blueberry Nut Bread

Banana bread with streusel

Banana Bread with Streusel

Zucchini Bread With Walnuts

Zucchini Bread with Raisins and Walnuts

This post contains affiliate links from which I may or may not be paid a small commission at no cost to you.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
banana bread recipe with oil

Best Banana Bread Recipe with Oil (Easy and Moist)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Cook Time: 80 Minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 2 loaves 1x
  • Category: Breakfast/Dessert
  • Cuisine: American


This banana bread recipe with oil has a secret ingredient that alsways makes this banana bread moist and delicious. Made with oil, instead of butter, this non-dairy banana bread has quickly become a favorite in our home.


Units Scale

2 c very ripe pureed bananas (about 6 bananas)

2 1/2 c dark brown sugar

1/2 c canola oil or melted, unsalted butter

4 eggs

2 t vanilla extract

1 t cinnamon (optional)

2 t baking soda (1 t at altitude)

1 1/2 t baking powder (3/4 t at altitude)

1/2 t salt

3 1/2 4 cups all purpose flour

1 c Coca Cola

1 c chopped and toasted pecans or walnuts (optional)

1 c chocolate chips or 2 c if not using nuts


Preheat oven to 300 degrees.

Spray 2 9 x 5″ loaf pans with cooking spray or line with parchment.

In a large bowl, using an immersion blender, pureee the bananas.

In a large bowl of an electric mixer or using a hand mixer (I just used my hand mixer) blend the sugar, eggs and oil for 1 minute.

In a large mixing cup or bowl combine the dry ingredients, except the nuts and chocolate chips. Add to the bananas and add this mixture to the wet ingredients. Stir in the Coca Cola and blend until smooth about 1 minute.

Stir in nuts and chocolate chips.

Divid mixture between the two pans. Place on a baking sheet in oven on middle rack. Bake for 1 hour and 20 minutes or until loaves test done when a toothpick inserted in the middle comes out clean and not sticky. Remove from oven and let cool in pan for 15 minutes, then turn loaves out of pan to finish cooling on a wire rack.


The secret to this banana bread is the low and slow cook time and the Coca Cola!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star