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I need a banana bread recipe that has oil not butter in it?

By gourmet cooking | November 30, 2009

?Just Edna? posts:


I had an old banana bread recipe that called for a 1/2 a cup of oil. I really don’t have the strength to mash softened butter in a bowl.

I don’t want them to be like a muffin.

Thanks,

Happy Holidays!

Topics: Holiday Cooking | 5 Comments »

5 Responses to “I need a banana bread recipe that has oil not butter in it?”

  1. [ Sooh ] Says:
    December 1st, 2009 at 7:53 pm

    melt 1/2 of butter on a microwave, will do the same as the oil… but use un-salted butter.

  2. Shantal Says:
    December 3rd, 2009 at 10:07 am

    Banana Bread

    1/3 cup vegetable oil
    1 1/2 cups mashed bananas
    1/2 teaspoon vanilla extract
    3 eggs
    2 1/3 cups baking mix
    1 cup white sugar
    1/2 cup chopped walnuts

    Directions

    Preheat oven to 350 degrees F (175 degrees C). Generously grease the bottom of a 9 x 5 inch loaf pan.

    Measure oil, bananas, vanilla, eggs, baking mix, sugar, and nuts into a large bowl. Beat with a spoon or hand mixer for about 30 seconds. Pour the batter into the prepared pan.

    Bake until a wooden pick inserted in center comes out clean, about 55 to 65 minutes. Cool for 5 minutes in the pan. Loosen sides of loaf from the pan. Remove to a wire rack to cool completely.

  3. Roz Says:
    December 3rd, 2009 at 5:29 pm

    Moist Banana Bread Recipe by Gayla
    November 5th, 2008
    It is very dense due to the whole wheat flour and flaxseed. It is sooo good. Yum. Definitely falls under the category of “moist banana bread.”
    ******************************************************

    Flax Banana Bread

    1/2 cup packed light brown sugar
    1/2 cup low-fat buttermilk
    1/4 cup fat-free egg substitute*
    3 Tablespoons Canola oil*
    3/4 cup unbleached all-purpose flour
    1/2 cup whole wheat flour
    3/4 cup ground flaxseed
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/8 teaspoon salt
    1 cup pureed very ripe bananas

    Preheat oven to 350°. Coat a non-stick 8?x4?
    loaf pan w/ non-stick spray.

    In a large bowl, combine the sugar, buttermilk, egg substitute, and oil.
    Whisk until smooth.

    In a medium bowl, combine the unbleached flour, whole wheat flour, flaxseed, baking powder, baking soda, and salt. Whisk to mix. Add to the liquid ingredients. Stir just until blended; do not overmix. Add the bananas, and stir to mix.

    Pour into the prepared pan. Bake for 40-50 minutes or until a knife inserted in the center comes out clean. Remove the pan to a wire rack, and let the bread cool slightly. While it is still slightly warm, turn the bread out of the pan.

    *1/4 cup egg substitute = 1 egg
    *I no longer use Canola oil. It is not as good for you as it was originally claimed to be. I use grapeseed oil instead (Trader Joe’s has the best price–very reasonable.).

  4. La Princesa Says:
    December 6th, 2009 at 8:11 am

    Sorry, I don’t have a banana recipe for you. I just wanted to tell you that you take a nice picture and its nice to see grannies using yahoo answers.

  5. harvestmoonmaster Says:
    December 8th, 2009 at 6:25 am

    Here are two recipes:

    1/2 c. oil
    1 c. sugar
    2 beaten eggs
    2-3 bananas (ripe)
    2 c. flour
    1 tsp. baking soda
    1/2 tsp. baking powder
    3 tbsp. milk
    1/2 tsp. vanilla
    1/2 c. nuts (optional)
    Beat oil and sugar. Add eggs and bananas; mix well. Mix together dry ingredients, then add to wet mix. Stir in milk and vanilla. Add nuts if desired.
    For a sweet change substitute 6 ounces of chocolate chips for nuts – the kids love it!

    Pour into greased floured loaf pan. Bake at 350 degrees for 1 hour. Let cool and wrap in saran wrap or foil. Tastes even better the next day.

    -OR-

    Reynolds® Parchment Paper
    2 cups flour
    1 cup sugar
    2 teaspoons baking powder
    1 teaspoon ground cinnamon
    1/4 teaspoon each ground nutmeg and salt
    2 medium (1 cup) ripe bananas, mashed
    2 eggs
    1/3 cup oil
    1/4 cup milk
    1 teaspoon vanilla extract
    1 cup chopped nuts
    1/2 cup mini chocolate chips
    Preheat oven to 350°F. Line a 9×5-inch loaf pan with Reynolds Parchment Paper, extending paper up sides of pan; set aside.
    Combine flour, sugar, baking powder, cinnamon, nutmeg and salt on a sheet of parchment paper; set aside. In a large bowl combine bananas, eggs, oil, milk and vanilla extract. Add dry ingredients to banana mixture; stir just until moistened. Stir in nuts and chocolate chips; pour into parchment lined-pan.

    Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Use edges of parchment to lift bread from pan onto a wire rack. Pull back edges of parchment. Cool completely.

    Makes 12 servings.

    Good luck!!!