I’ve got two kids who are banana bread connoisseurs, and the stakes are high in my New York kitchen. Imagine my horror when my traditional recipes left me with dry, crumbly slices that were practically bread jerky. Nope. Not on my watch. So, I set out to create a banana bread that hits all the right notes—moist, rich, and just sweet enough to make the kids cheer and the husband mysteriously appear in the kitchen sniffing the air.
Why Oil and Brown Sugar?
I know, I know – butter gets a lot of love when it comes to baking. But trust me, oil is the MVP here. It makes the bread incredibly moist and soft, staying that way for days (if it even lasts that long in your house!). Brown sugar adds a deep, caramel-like sweetness that pairs perfectly with ripe bananas. Plus, it gives the bread a slightly chewy crust that my kids love.
Moist Banana Bread Recipe with Oil and Brown Sugar
If there’s one thing I’ve learned as a mom of two in New York, it’s that banana bread is the answer to everything. Rainy day? Banana bread. Kids’ playdate that needs a snack? Banana bread. Those few bananas on the counter that are so brown, they might start walking away on their own? Yep, banana bread. And over the years, I’ve found that the secret to the most delicious, moist banana bread lies in using oil and brown sugar.
Step-by-Step Guide to Making Moist Banana Bread
Moist Banana Bread Recipe With Oil And Brown Sugar
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Loaf pan (9×5-inch)
- 1 Spatula
- 1 Oven
Ingredients
- Bananas ripe and mashed: 3 medium
- Brown sugar: 3/4 cup
- Vegetable oil: 1/2 cup
- Eggs: 2 large
- All-purpose flour: 1 3/4 cups
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Vanilla extract: 1 teaspoon
- Optional: 1/2 cup chopped nuts or chocolate chips for a wild ride
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
- Mash the bananas in a large mixing bowl until mostly smooth.
- Add the brown sugar, vegetable oil, and eggs to the mashed bananas. Whisk until combined and slightly frothy.
- Mix in the vanilla extract.
- Combine flour, baking soda, and salt in a separate bowl. Gradually fold this dry mix into the banana mixture until just combined.
- Pour the batter into the greased loaf pan. Sprinkle any optional nuts or chocolate chips on top if desired.
- Bake in the preheated oven for 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Nutritional Values (Per Serving)
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Potassium: 150 mg (4% DV)
- Iron: 1.2 mg (7% DV)
- Vitamin A: 60 IU (1% DV)
- Folate: 20 mcg (5% DV)
- Calcium: 15 mg (1% DV)
Additional Notes/Tips
For an extra-moist loaf, stir in 1/4 cup of Greek yogurt. To boost flavor, add a pinch of cinnamon.Storage Tips:
Honestly, we rarely have leftovers. But on the rare occasion you do, store slices in an airtight container at room temperature for 4-5 days. It tastes even better the next day, if you can believe it. For longer storage, wrap slices individually in plastic wrap and freeze. Perfect for those mornings when you’re running late and need a quick, no-fuss breakfast.
Lessons Learned:
I’ll admit, my first attempt at oil-based banana bread was a disaster. I once forgot the brown sugar (cue the tears – mine, not the kids’) and another time misread “baking soda” for “baking powder.” The result? A dense, brick-like loaf that made a loud thud when I tossed it in the trash. But hey, trial and error is part of baking. Now, with this recipe, I’ve nailed down what works.
Final Thoughts:
Banana bread isn’t just a snack in our house – it’s a tradition. It’s the warm, sweet smell that drifts through the apartment, pulling everyone into the kitchen. It’s the way my youngest still claps when she gets the first slice, crumbs sticking to her cheeks. So, from one mom to another, I hope this recipe becomes a favorite in your home too. And if you try it, let me know – what’s your twist? Extra cinnamon? A secret splash of rum? Whatever it is, happy baking!
