Banana Cake Made With Oil Not Butter

Who doesn't love a slice of moist and decadent banana cake? But most recipes call for large amounts of butter, making them high in saturated fats and calories. If you're watching your weight or have dairy allergies, you may have to skip this treat altogether.

However, there is a better way to indulge in banana cake without sacrificing taste or health. You can use oil instead of butter to create a lighter and more flavorful cake that still has all the moistness and richness you crave. In this article, we'll share with you a foolproof recipe for making banana cake with oil, and why it's worth trying it out.

Why Use Oil Instead of Butter?

Oil and butter both contribute fat to a cake, but they have different properties and effects on the texture and flavor. Here are some reasons why you might prefer using oil in your banana cake:

Better Moisture: Oil is essentially liquid fat that coats the flour and sugar particles, making the cake tender and moist. Butter, on the other hand, contains water, which can evaporate during baking and leave the cake dry or crumbly.
Richer Flavor: Oil has a neutral taste that allows the banana and other flavors to shine through. Butter, although delicious, has a distinct buttery flavor that can overpower the cake or clash with the banana.
Easier Mixing: Oil has a lower melting point than butter, which means it mixes more easily with other ingredients, especially when they are at different temperatures. Butter can be hard or soft depending on the room temperature, which can affect the consistency of the batter.
Healthier Option: While oil is not exactly a health food, it contains less saturated and trans fats than butter, which are linked to heart disease and other health problems. By using oil instead of butter, you can cut down on calories, cholesterol, and animal products.

How to Make Banana Cake with Oil

Now that you know why using oil is a great choice for banana cake, let's get to the recipe. This banana cake is easy to make, requires only a few basic ingredients, and is adaptable to different dietary needs and preferences.

Ingredients:

3 ripe bananas, peeled and mashed
1 1/2 cups all-purpose flour
1/2 cup oil (such as canola, vegetable, coconut, or olive oil)
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions:

Preheat your oven to 350°F (180°C). Grease and flour a 9-inch (23 cm) cake pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the oil, sugar, eggs, and vanilla until smooth and creamy.
Add the mashed bananas and mix until combined. The mixture may look curdled, but that's okay.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the wet ingredients until just incorporated. Don't overmix or the cake may become tough.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly cracked.
Cool the cake in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely. Serve warm or at room temperature, with your favorite toppings or frosting.

Variations and Tips

If you're feeling adventurous, you can experiment with different variations and modifications of this basic banana cake recipe. Here are some ideas:

Related Banana

Vegan Banana Cake: Use a plant-based oil (such as coconut, avocado, or soybean oil) and substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or applesauce. The cake may be slightly denser or flatter than the original, but still delicious.
Gluten-Free Banana Cake: Replace the all-purpose flour with a gluten-free flour blend or almond flour. You may need to adjust the amount of liquid or baking powder to achieve the right consistency and rise.
Chocolate Banana Cake: Add 1/4-1/2 cup of cocoa powder to the dry ingredients and reduce the flour accordingly. You can also fold in chocolate chips or chopped nuts for extra crunch.
Cream Cheese Frosting: If you want a tangy and creamy topping for your banana cake, try making a simple cream cheese frosting by mixing 4 oz. of softened cream cheese, 1/4 cup of softened butter or coconut oil, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth and fluffy. Spread it over the cooled cake and refrigerate for 30 minutes before serving.

Remember to store your banana cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze it for longer storage, but be sure to wrap it tightly in plastic wrap or foil before freezing.

Conclusion

Now you know that making banana cake with oil is not only a healthier option but also a tastier one. This simple recipe allows you to enjoy the natural sweetness and softness of bananas without overwhelming them. You can customize the cake to your liking and dietary requirements, and share it with your friends and family. So the next time you have some ripe bananas lying around, don't hesitate to give this recipe a try.