Oil-free Baking: My Best Tips and Tricks

Hello, baking buddies! So, you want to bake delicious goodies without a drop of oil? Been there, done that! I remember when, for the first time, I started trying to minimize the use of oil in my baked goods-it was like trying to climb Mount Everest in flip-flops. Trust me, it is totally doable, and well worth the effort! Well, folks, that's where I am to share some hard-earned wisdom, baking mishaps-yes, there were a few-and foolproof tips for oil-free baking success. Let's dive into it!

Before we get going on the recipe, let's touch on why any of us would want to bake without oil. Maybe one is trying to eat healthier and reduce calorie intake, or maybe one simply ran out and the local store is perplexingly closed on Tuesdays. Whatever the reason, rest assured you are by no means alone. It is time to embrace the freedom of oil-free baking!

My Go-To Oil-Free Banana Bread Recipe

This is my very favorite oil-free recipe that happens to be super easy and not to mention delicious, and your family will request them all the time. I would dare say you have all the ingredients in your pantry this instant!

Ingredients:

3 ripe bananas, mashed (the riper, the better!) 1/3 cup unsweetened applesauce 1/4 cup maple syrup 1 large egg

• 1 tsp. vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup chopped walnuts or pecans optional, but highly recommended!

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan—or use a silicone one for easier cleanup. (You can also use parchment paper.)
2. In a large bowl, mash the bananas really well. Think super-smooth puree.
3. Add the applesauce, maple syrup, egg, and vanilla extract to the mashed bananas. Mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix-that is just a recipe for disaster! A few lumps are totally fine, trust me on this one.
6. Stir in nuts, if using.
7. Divide batter between prepared loaf pans, and bake until golden for 50 to 60 minutes, or until a toothpick inserted into the middle of a loaf comes out mostly clean. If it's still just a bit sticky, chances are you probably need to let that bake a bit longer.
8. Remove from oven and let bread stay in pan for 10 minutes before moving to a wire rack to cool. (Resist the temptation to eat it warm! It's SO hard, but worth it.)

Tips for Oil-Free Baking Success

• Use ripe fruits: The natural sugars and moisture in ripe fruits, like bananas or applesauce, are the key to replacing the oil and keeping things moist. Trust me, those overripe bananas you're ignoring will make your bread amazing!
• Don't overmix: Overmixing develops gluten, and gluten is the enemy of tender; it makes baked goods tough. We want light and fluffy, not chewy and dense!
• Check for doneness: Use a toothpick to check if your baked goods are cooked through. If it comes out clean, it's ready!
• Play with flavors: Oil-free baking gives you license to explore new flavors and flavor combinations. Have fun! Don't be afraid to add spices, extracts, or mix-ins.
• Adjust baking time: According to your oven, it may be necessary to make some adjustments in baking time. Start checking a few minutes before the recipe suggests it.
• Accept imperfections: Things may not work out just the way one wants at times in the kitchen, and that's perfectly fine. That's what learning is. Seriously, I've had my share of baking disasters. I once added salt instead of sugar. well, not pretty. But I did learn a lesson.