Which Is Better Oil Or Butter For Banana Bread
Banana Bread

Which Is Better Oil Or Butter For Banana Bread

  • June 23, 2022

This bread would be the perfect homemade gift for a neighbor, teacher, coworker, or friend.To speed up ripening, place them in a paper bag in a warm area for a day or two.The peels create ethylene gas, which fills up the bag and helps them ripen faster.I experimented with using melted butter vs. oil in banana bread and found an even mixture of both led to the best results.Oil is a liquid at room temperature, so it feels moist on the palate even though it has no water.Brown sugar and plain yogurt are the other key ingredients that help make the banana bread moist, tender, and flavorful.I made this recipe plain, but you can add 1 cup of coarsely chopped nuts or chips.I prefer lightly toasted walnuts or semisweet chocolate chips, but feel free to get creative here.I know that an 8 1/2 by 4 1/2-inch pan seems basically identical, but the difference in volume capacity is 15% and that has a surprisingly large impact on the final loaf.If you use the smaller pan size, you may end up with a loaf that spills over the edges and remains underbaked in the center.Wait at least 10 additional minutes after your oven emits that preheat beep before placing your loaf in to ensure it’s hot enough.Instead, you can place those slices on a buttered griddle and fry them up kind of like French toast.Cover and store cooled banana bread at room temperature for 2 days.To freeze, tightly wrap the completely cooled loaf or slices in aluminum foil then place in a ziptop bag. .

Extra Moist Banana Bread

Extra Moist Banana Bread

Extra Moist Banana Bread

The mix-ins (chocolate chips and coconut are my favorite) make this banana bread extra delicious!Ingredients You’ll Need for this Moist Banana Bread Recipe:.We want, brown, practically black bananas that are nice and soft on the inside.We want, brown, practically black bananas that are nice and soft on the inside.It helps keep the bread moist, slightly dense in the best way, and lets the banana flavor shine through.It helps keep the bread moist, slightly dense in the best way, and lets the banana flavor shine through.We whisk the flour with the other dry ingredients which helps remove lumps so there is no need for sifting.We whisk the flour with the other dry ingredients which helps remove lumps so there is no need for sifting.Don’t be afraid of salt in sweeter things!You want bananas to be basically black and very soft – this adds amazing flavor, sweetness, and moisture.You want bananas to be basically black and very soft – this adds amazing flavor, sweetness, and moisture.Ovens vary, so I recommend testing your bread early using a toothpick.Keep in mind that adding more or less mix-ins will impact the bake time.Banana bread will last for 4-5 days covered at room temperature.You can also use the same method to freeze half a loaf or just a slice of banana bread.I love to use a cooking spray that is meant for baking that has flour in it – such as Baker’s Joy.Sign up for my e-mail list so you get new recipe notifications straight to your inbox as well as occasional ‘bonus’ content not found on the blog!Extra moist and loaded with banana flavor.Use up those ripe bananas sitting on your counter and bake up this bread.Scale 1x 2x 3x Ingredients 2 cups mashed, very ripe bananas.vegetable oil can be substituted 2 teaspoons vanilla extract.In a large bowl, use a rubber spatula or spoon and stir together the mashed bananas, eggs, oil, and vanilla until combined.In a separate medium bowl, whisk together the flour, sugar, baking soda and salt.The bread is done when it is brown on top, doesn’t jiggle when the pan is shaken, and a toothpick inserted into the center comes out clean with just a few moist crumbs.Serve slices with a good smear of salted butter and enjoy! .

To make heavenly banana bread, make it with vegetable oil

To make heavenly banana bread, make it with vegetable oil

To make heavenly banana bread, make it with vegetable oil

I grew up with my mother making banana bread with butter and pecans, and I thought it was very good until I accidently created the world’s best banana bread a few years ago.Here is a little background: Anyone who bakes knows that there are butter cakes and oil cakes.So, when I was working on the recipes for my upcoming “Steak and Cake” cookbook, I decided to see how banana bread made with vegetable oil would taste versus my mother’s butter recipe.I was visiting my sister in Houston, and her twin daughters wanted to bake with me.Natalie mashed the bananas with most of the sugar and the vanilla, Olivia measured and whisked the flour and remaining sugar with the other dry ingredients, and I blended the eggs and the vegetable oil.We mixed the eggs and the flour together, added the completely liquefied banana-sugar mixture and added toasted walnuts for taste and texture.Best yet, the loaf stays moist and flavorful for days after you bake it.The walnut encrusted top is both decorative and adds a welcome crunch.If I have any bread leftover, I love to toast a slice on day 3 or 4 and eat it with a thin spread of peanut butter on top — heaven.In a separate large bowl, measure flour and stir with a whisk or fork to aerate.Add baking soda, salt, cinnamon and whisk well.In a third bowl, mix eggs and oil with a blending fork until emulsified.Bake for about 60 minutes or until the cake pulls away from the sides of the pan and a toothpick inserted in the center comes out clean. .

Oil vs Butter: The Banana Cake Edition

Oil vs Butter: The Banana Cake Edition

Oil vs Butter: The Banana Cake Edition

I haven’t been baking all that much this year but one thing I’ve been making consistently is… you guessed it, banana cake.Once you mash these spotted bananas into a disgustingly brown concoction (that starts off smelling like composted banana peels), all you have to do is add sugar, spice and everything nice before the oven works its magic and you find yourself with the most delicious banana cake that your family will be fighting over.I hadn’t planned on sharing the recipes, I was quite satisfied with consuming them.But during one frenzied night trying to transform another batch of ugly bananas into a beautiful cake, I realised I was out of butter.And voila, I realised I had the perfect opportunity to share an unintentional baking experiment with you all!Preheat oven to 160 degree C, grease & line a 8″ round tin with paper.(Andrea: This is an important step as it guarantees a fluffy cake.Don’t try doing this by hand, I tried and ended up using a mixer cause it was taking too long.Also, use a larger bowl as the mixture will fluff up to almost double in size).Add in oil & mix well till batter is shiny & flowing.(Andrea: I added in the oil in small portions as I stirred it in).Add in eggs, vanilla essence and milk and mix well.Finally add in sifted flour and mix well and pour into a cake tin.(Andrea: It’s important not to over-mix this batter as it will result in a dense cake).Bake in preheated oven at 160 deg C for 1 hour or until a skewer inserted into the centre of the cake comes out clean.If the top layer turns brown after 15 minutes, cover it with a piece of aluminium foil.It might have been the salt or just the natural flavor from butter, but I personally preferred the butter-based cake for the slightly charred banana bits, slightly denser/chewier crumb and its overall flavor.Both recipes left a slightly oily/buttery residue on my fingers after holding a slice which I didn’t like, but I’ve yet to figure out how to rectify that.I’ll end off with two questions if anyone is in the mood to comment on a stranger’s blog:. .

Ultra-Moist Healthy Banana Bread (made with Olive Oil)

Ultra-Moist Healthy Banana Bread (made with Olive Oil)

Ultra-Moist Healthy Banana Bread (made with Olive Oil)

This banana bread recipe also uses both white AND whole wheat flour, which helps take the nutrition up a notch but still maintain a light and fluffy texture.Mix together your wet ingredients in a large bowl- olive oil, a little bit of brown sugar, eggs, and mashed bananas.Then, mix whole wheat and white flour in, pour in the prepared loaf pan, and bake!And best of all, it STAYS moist for days later, whereas baked goods with butter have a tendency to dry out faster.I also love that you don’t have to soften it or melt it from it’s solid state- just pour the olive oil into the bowl and you’re good to go!And I do recommend serving the final product warm, slathered with a generous helping of salted butter.Then, when I’m ready to bake, I pop them in the microwave, cut off the tops, and slide the banana right out of the peel!I love it for the same way I like using white ceramic baking dishes– they won’t get too hot and overcook some parts of whatever you’re making.You should make sure you check for doneness by inserting a toothpick (or cake tester) in the center of the bread and removing it.You can store this olive oil banana bread at room temperature for a few days and it will stay super moist and delicious.I usually slice it and then store it, so I can grab a piece in the morning for breakfast without worrying about getting the cutting board out. .

Banana Bread Recipe {Best Ever!}

Banana Bread Recipe {Best Ever!}

Banana Bread Recipe {Best Ever!}

This classic banana bread recipe is easy to make and a family favorite!I am super excited because we are talking ALL about Banana Bread.Yes, I get excited about banana bread because it is one of my favorite things to bake and eat.Who doesn’t love a warm slice of banana bread slathered in butter?I have baked and eaten A LOT of banana bread in my days.The quick bread is butter, super moist, has an intense banana flavor, the perfect amount of sweetness, and it’s EASY to make!Enjoy a thick, warm slice with butter and you will be in banana bread heaven!– I highly recommend pure vanilla extract for the best flavor.To freeze bananas, peel them and put them in a freezer bag.I lay them in a single layer so they don’t stick together and press all of the air out of the bag.I like to freeze them in cup size portions in freezer bags.Make sure you write the date, cup amount, and frozen bananas on the bag so you know what is inside.If you use the smaller loaf pan, it will most likely take 5-10 minutes longer to bake.Both work well, the loaves will just be a little different in size, just make sure you watch the baking time.I always recommend checking the bread early if it’s your first time making the recipe.If you are going to use a glass pan, decrease the oven temperature by 25 degrees.If you want to make smaller loaves, you certainly can, just reduce the baking time!I love this recipe because you don’t even need a mixer, you can make it by hand!For the dry ingredients, I whisk together all-purpose flour, baking soda, salt, and a little cinnamon.For the dry ingredients, I whisk together all-purpose flour, baking soda, salt, and a little cinnamon.I use melted unsalted butter AND oil in this banana bread recipe.The butter provides a rich, buttery flavor and the oil makes the banana bread super moist.I use melted unsalted butter AND oil in this banana bread recipe.The butter provides a rich, buttery flavor and the oil makes the banana bread super moist.This recipe uses ALL brown sugar to sweeten the banana bread.I love the hint of rich caramel flavor the brown sugar adds and it makes the banana bread extra moist.This recipe uses ALL brown sugar to sweeten the banana bread.I love the hint of rich caramel flavor the brown sugar adds and it makes the banana bread extra moist.To give the banana bread a sweet crunchy top, you can sprinkle the batter generously with turbinado sugar before going into the oven.To give the banana bread a sweet crunchy top, you can sprinkle the batter generously with turbinado sugar before going into the oven.If you don’t eat the entire loaf after it comes out of the oven, here are some tips for storing banana bread.If you live in a super humid climate, you can store your banana bread in the refrigerator, but it might dry it out a little.To defrost frozen banana bread, simply thaw at room temperature before slicing and serving.When ready to enjoy, remove from the freeze and pop in the toaster.If your loaf is starting to get too dark on top, you can cover it loosely with aluminum foil.Yes, if you want to make a banana bread snacking cake, you can spread the batter evenly in a 8×8-inch baking pan.I use 1 ½ cups mashed brown bananas for a super moist loaf.I also use a mixture of melted butter and oil, which keeps the bread moist. .

Simply the Best Banana Bread Recipe

Simply the Best Banana Bread Recipe

Simply the Best Banana Bread Recipe

After over half a dozen recipe tests, I finally landed on a winner.This recipe makes a moist, super flavorful (thanks to our key players: bananas, buttermilk, brown sugar, and vanilla), and easily customizable banana bread, a near cousin to my popular carrot cake recipe.That recipe has received nothing but rave reviews, and it took just a few modifications to make it perfect for baking in a bread pan.Dark or light brown sugar will work here; dark will give you a richer flavor, slightly more moist texture, and will make the cake darker.Dark or light brown sugar will work here; dark will give you a richer flavor, slightly more moist texture, and will make the cake darker.To do this, combine ¾ teaspoon of lemon juice (or white vinegar) with ¼ scant cup milk, stir, and let sit for 5 minutes before using.To do this, combine ¾ teaspoon of lemon juice (or white vinegar) with ¼ scant cup milk, stir, and let sit for 5 minutes before using.SAM’S TIP: Sprinkle a little bit of extra granulated sugar over the batter just before baking for added flavor and texture.Pour into a greased bread pan and sprinkle generously with sugar (optional, but not really).When your banana bread is a beautiful golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs, it’s finished baking!Gently fold the wet and dry ingredients together until just combined; it’s okay if you see some faint flour streaks when you’re done.We’re talking dark brown, spotty, and mushy–pretty much the opposite of what you’d like to eat!Stir in 1¼ cup coarsely chopped nuts (pecans or walnuts are great choices), chocolate chips, or even raisins at the end.Once it’s cooked and cooled, store your banana bread tightly wrapped at room temperature and enjoy within 3 days for best results.SAM’S TIP: If using nuts, try toasting them first for added flavor!I’ll be walking you through all the steps in my written recipe and video below!If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook.5 from 100 votes Print Pin Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Servings: 10 slices Calories: 396 kcal Author: Sam Merritt Ingredients ▢ 1 ½ cups well-mashed overripe bananas this is usually 3 large ripe bananas for me (355ml/385g).▢ ⅔ cup light or dark brown sugar firmly packed (135g).▢ 2 large eggs lightly beaten, room temperature preferred.▢ 1 ¼ cups chocolate chips or chopped nuts optional².▢ ¼ cup coarse or granulated sugar for sprinkling optional (50g) Cook Mode Prevent your screen from going dark Instructions Preheat oven to 350F (175C) and grease the bottom and ½" up the sides of a 9×5" bread pan.Combine mashed bananas, canola oil, and melted butter in a large bowl and stir until well-combined.Pour batter into prepared pan and, if desired, sprinkle generously with coarse sugar.Transfer to 350F (175C) oven and bake 60 minutes or until a toothpick inserted all the way into the center of the cake comes out clean or preferably with a few moist crumbs.Allow the nuts to cool then use a large knife to coarsely chop. .

How and when to bake with oil rather than butter

How and when to bake with oil rather than butter

How and when to bake with oil rather than butter

I am the queen of the baking shortcut, for despite my deep and powerful love of all things sweet, I’m impatient and awfully fond of instant gratification.I gravitate toward recipes with short ingredient lists and instructions that don’t require any heavy equipment (stand mixer, I’m looking at you) and can be assembled using only one or two bowls.Because oil does not need to be melted and then cooled, or creamed for 5 minutes until fluffy, and is instead added straight-up to the recipe’s wet ingredients, assembly is faster and there is no need to dirty a saucepan or pull out your mixer.Because oil is liquid at room temperature, it produces exceptionally moist baked goods.Butter, on the other hand, is solid at room temp, and therefore baked goods made with it are (arguably) a tad more dry.Baked goods calling for oil are also extra tender because there is less opportunity to develop the gluten in the flour by overmixing the batter.Overmixing a thicker batter, like one with creamed butter, is hard to avoid and can result in a tougher treat.I always get a little giddy when I see a recipe calling for melted butter, like a cake or even some cookies, because I know I can substitute oil in its stead.Because they are both liquid fats, not only will subbing oil for the butter not negatively affect the baked good, but it will actually improve it (for all the reasons listed above).Substituting oil for butter when you bake, contributes so much at every stage of the game: from assembly to flavor and texture to shelf-life.Popovers are not only one of the most impressive-looking baked goods you can make, eliciting “oohs” and “ahhs” every time, but they are also one of the easiest.A simple batter of flour, eggs, milk and, traditionally, melted butter is whirled about in a blender, poured into a hot pan and baked for about 25 minutes.The popovers rise tall while in the hot oven, ballooning over the edge of the pan and emerge with crispy outsides and custardy insides.Be sure to bring your eggs and milk to room temperature before assembling the batter, as cold ingredients will hinder the popovers’ dramatic rise.Storage: Popovers are best eaten hot, but leftovers can be stored in an airtight container and rewarmed in a preheated 350-degree oven for about 10 minutes.Add the flour, cheese, salt and pepper and blend for another 15 seconds, scraping down the sides of the blender with a flexible spatula, if necessary.Popovers are best eaten within minutes of being pulled from the oven, generously spread with softened, salted butter. .

Moist Banana Bread With Coconut Oil Recipe

Moist Banana Bread With Coconut Oil Recipe

Moist Banana Bread With Coconut Oil Recipe

Quick and easy to put together, it's a perfect recipe for getting the kids involved, from mashing the bananas to measuring the ingredients to mixing up the batter. .

Banana Bread Recipe

Banana Bread Recipe

Banana Bread Recipe

Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. .

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