How to Substitute Bananas for Oil in Breads

In baking, each ingredient plays a role in helping to create the texture, taste and look of your goodies. Oil in breads, for example, adds volume, moisture and a soft, crumbly texture. Oil is also responsible for adding some flavor, as well as browning.

As a substitute, bananas impart many of the same characteristics as oil, but without the fat and calories. The fiber and sugar in the bananas hold onto moisture, according to the website Family Education, and add a tender texture. The sugar in the fruit also promotes browning of your baked goods.

You can replace 100 percent of the oil in a recipe with equal amounts of well-mashed banana. For example, if your quick bread recipe requires 1/4 cup of oil, use 1/4 cup of mashed banana instead. While you can replace all your fat with mashed banana, if you're uncertain of the effects, start slow and replace one-quarter or half the fat with the fruit and adjust as necessary.

Bananas have a strong taste, which will add to the flavor of the bread recipe it's used in, so it's important to find the right pairings.

• Banana bread
• Pumpkin bread
  
• Zucchini bread
• Cinnamon-raisin bread
• Carrot bread

With baked goods that require a more tender texture, such as pastries and cakes, you may want to replace only half your oil with banana.

• Coffee cake
• Cinnamon rolls
• Cake doughnut