Banana Bread Recipe Using Oil

A beautifully decorated chocolate bundt cake sits on a glass cake stand with sprigs of greenery and colorful ornaments. The table features festive decorations, including a lit candle, candy canes, a gold bundt pan, and red and pink dishes—perfect for sharing your banana bread recipe using oil.

If you're searching for a banana bread recipe using oil, this one delivers a super moist and tender loaf that's perfect for any occasion. The oil adds a rich texture that pairs beautifully with the natural sweetness of ripe bananas, making every bite irresistible. This easy-to-follow recipe is ideal for anyone who loves a homemade treat that's simple yet packed with flavor.

Course Dessert

Cuisine American

Keyword 4th of july dessert, banana bread, Banana Bread Cake, Cake pan, Cut Chrystal Cake Pan, holiday, Holiday desserts, Nordic Ware, Nordic Ware Cake Pan

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 181kcal

Author Janine Waite

Equipment

1 Nordic Ware Cut Chrystal Cake Pan

Ingredients

4½ large bananas
3 eggs
1½ cup granulated sugar
¾ tsp salt
¾ cup vegetable oil
3 cups flour
1½ tsp baking soda

Instructions

Preheat Oven to 350°
Step 5 – Prep Nordic Ware Pan
Grease the pan with either butter or shortening and lightly flour it. If you want an easier process, use Pam For Baking or Bakers Joy spray. Both spray oils contain flour and oil and are easy to use. I used the Pan for Baking, and my cake released from the pan so quickly and easily without any sticking!
Prep Bananas
Peel and mash with a fork or pastry blender the three large bananas in medium-sized bowl and set aside.
Beat Eggs
Beat eggs in a large bowl.
Beat Eggs
Beat eggs in a large bowl.
Add Bananas
Add mashed bananas to eggs and blend.
Mix All Ingredients
Add sugar, salt, oil, flour, baking soda and mix well.
Pour Into Pan
Pour into the Nordic Ware Cut Crystal pan that you prepped for baking. gently tap the pan on a cutting board or towel-covered countertop to help the batter settle into the pan’s details and remove air bubbles. For more intricate pans, you can let the batter sit in the pan for about 10 minutes before baking.
Use a spatula to gently push the batter toward the edges of the pan, slightly up the walls. If the batter is more liquid, simply tilt the pan back and forth to help it coat the sides. This technique encourages the cake to rise evenly, reduces doming, and enhances the detail on the outer edges of the cake.
Bake
Bake cake in 350° oven for 45 to 50 minutes until toothpick comes out clean when inserted. Cool on rack
Cooling Cake
After baking, let the cake cool in the pan for 10 minutes. If needed, loosen the edges with a knife, then shake the pan gently from side to side in all directions to help release the cake. Invert the pan onto a cooling rack or platter and lift it off gently—the cake should release easily.

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