Using bananas for baking is a great way to prevent bananas from ripening too much and enjoy a healthy cake! This banana nut bread recipe with oil (and no butter) is easy to make and great treat to go with your morning coffee.
If you’ve tried my gluten- free Banana Bread Recipe I think you’ll love this budget friendly version.
Why make this recipe?
- Budget friendly (leave out the walnuts if you want to save even more)
- Very light, moist and a great banana flavour (I promise you won’t miss the butter)
- Healthy recipe for afternoon snack
- Freezes well
Ingredients & Possible Substitutions
Oil
Use unflavoured, plain type of oil, such as vegetable or sunflower oil. You are welcome to use other types like coconut oil, but understand that the flavour of your banana bread might change because of that.
Don’t use flavoured or olive oils as these are way too strong for this type of bake (plus virgin olive oils don’t like to be heated up too much.
Salt
Pretty much the key ingredient in this recipe. Add to little and your banana bread will be too bland. I find that tip of a back end of a spoon is perfect measure (it’s about 1/8 of a teaspoon – like half of 1/4 teaspoon which I know it’s difficult to measure, but it’s more than just a pinch of salt)
Bananas
Use ripe, soft bananas and you can easily get away with using bananas with brown bits. It will all add to the flavour.
Walnuts
I’ve used walnuts for this recipe, but hazelnuts, pecans or almonds would go well with this recipe. You can even mixt the nuts together – it’s fun to get a different banana bread flavour every time.
Can I eat this banana bread? Allergies & dietary requirements
- Contains nuts, gluten
- Dairy free
- Vegetarian
- Not suitable for vegan diet (eggs)
My top tips on making this recipe successfully the first time round
- Use well ripen bananas to get the perfect banana flavour
- Don’t skimp on the salt & vanilla (they help to bring the banana flavour out)
- Use flavourless, mild oil
How to store this recipe
This banana bread freezes really well and can be kept in the freezer for up to 3 months. Othewise store in a plastic bag (or a paper bag inside a plastic bag) and eat within 3-4 days.
More banana recipes
- Banana & Carob Pancakes (Vegan) >>
- Banana & Yoghurt Popsicles >>
- Chocolate, Banana & Peanut Butter Smoothie >>
Banana Nut Bread with Oil
Ingredients
- 2 cups all-purpose flour plain flour
- 1½ teaspoon baking powder
- 1/2 teaspoon cinnamon or mixed spice
- good pinch salt
- 1/2 cup walnuts
- 1 cup brown sugar
- ½ cup oil sunflower or vegetable
- 2 eggs
- 1 teaspoon vanilla extract
- 3 bananas medium size (mashed)
Instructions
- Preheat oven to 180 C or 350 degrees F and line a large loaf cake or bread tin.
- In a bowl, mix together the flour, baking powder, cinnamon and salt.
- In a another bowl, mix together the sugar, oil, eggs, and vanilla extract.
- Peel and mash the bananas and stir them into the sugar & eggs mixture.
- Add the flour mixture and mix in carefully.
- Finally, stir in the chopped up walnuts.
- (optional) add extra banana on the top cut in half.
- Pour the mixture into the baking tin and bake for about 35 minutes before checking with a toothpick. Add extra 10 -15 minutes if the toothpick is wet.
Learn how to bake bread at home with my practical bread making e-book. Step by step techniques, photos and tips on how to bake artisan bread, sourdough and enriched dough treats. Read the customer’s review on Amazon and 
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