Banana Cake Using Oil Instead Of Butter
Banana cake is a delicious and popular dessert that everyone loves. It’s traditionally made with butter, but have you ever tried making it with oil instead? Using oil instead of butter can make your banana cake healthier while still retaining its moist and fluffy texture. In this article, we’ll be discussing how to make banana cake using oil instead of butter.
Health Benefits of Using Oil Instead of Butter
The main benefit of using oil instead of butter in your banana cake is that it makes the cake healthier. Oil has less saturated fat than butter, which can help reduce your risk of heart disease. Additionally, oil is cholesterol-free, which is great for those who need to watch their cholesterol levels.
Another benefit of using oil is that it makes the banana cake more moist and tender. Butter can sometimes make the cake too dense or greasy, while oil allows the cake to retain its light and fluffy texture.
Finally, using oil instead of butter can be a great option for those who are lactose intolerant or allergic to dairy products. Butter is made from milk, which can cause discomfort or allergic reactions in some people.
Ingredients for Banana Cake Using Oil Instead of Butter
Now, let’s take a look at the ingredients you will need to make banana cake using oil instead of butter:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 4 ripe bananas, mashed
- 1/2 cup chopped walnuts (optional)
Make sure that all of your ingredients are at room temperature when you begin baking. This will ensure that the batter mixes together evenly and that the cake cooks properly.
Directions for Banana Cake Using Oil Instead of Butter
Now, let’s go through the steps for making banana cake using oil instead of butter:
- Preheat your oven to 350°F.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat together the sugar, oil, eggs, and vanilla extract until well combined.
- Add the mashed bananas to the wet mixture and stir until they are fully incorporated.
- Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- If desired, fold in the chopped walnuts.
- Pour the batter into a greased 9x13 inch baking pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before removing it and placing it on a wire rack to cool completely.
Once the cake has cooled, it’s ready to serve. You can pair it with your favorite frosting, whipped cream, or enjoy it as is.
Conclusion
Banana cake is a delicious dessert that’s loved by many. Using oil instead of butter can make your banana cake healthier while still retaining its moist and fluffy texture. Additionally, using oil is a great option for those who are lactose intolerant or allergic to dairy products. Follow our easy recipe to make your own banana cake using oil instead of butter and enjoy a healthier, more delicious dessert today!