Vegetable Oil

• Stock standard vegetable oil is a universally safe bet for quick mix banana bread. On the shelf, this type of all-purpose cooking oil is typically labeled “pure vegetable oil” or simply “vegetable oil.” Although any vegetable-derived oil can technically be defined as vegetable oil, the type of oil that bears this generic label at the grocery store is usually made of soybean oil, with, in some cases, a small amount of other plant based-oils.This type of oil features a neutral flavor, allowing the taste of the banana bread to shine through.

Oil Substitutes

• When baking quick-mix banana bread, you can easily substitute other lightly-flavored oils for soybean-based vegetable oil. Recommended oils for baking include canola, coconut, palm, sunflower and high-oleic safflower oils. You can even cut one of these oils with regular vegetable oil if you're running low, provided you use the total amount of oil your recipe calls for.

Other Substitutes

• For a healthy alternative that adds another subtle layer of fruit flavor to your banana bread, substitute sugar-free applesauce for oil at a 1-to-1 ratio. However, avoid adding more than 1/2 cup of applesauce to your bread; if you need more than 1/2 cup of oil, use a half-and-half mixture of oil and applesauce. Compared to vegetable oil, applesauce packs about 5 percent of the calories and none of the fat. For a rich taste, Betty Crocker recommends substituting melted butter, margarine or shortening for vegetable oil.

Preparation

• Although each quick-mix banana bread recipe is a little different, the way you use the oil remains consistent across virtually any type of banana bread. In a mixing bowl, simply stir the oil or oil substitute -- usually about 1/3 or 1/4 cup, depending on the size of your loaf -- with the quick bread mix, water or milk and eggs until the batter is smoothly blended. Pour this batter into a greased loaf pan and bake as directed.