Originally developed in Canada, canola oil is a neutral-tasting vegetable oil made from the seeds of the rapeseed plant. This mustard relative yields an extract that’s excellent for baking and sautéing and contains various health-promoting compounds.
Canola oil is high in heart-healthy monounsaturated and polyunsaturated fats, as well as a good source of plant-based omega-3 fatty acids. It’s also low in saturated fat, sodium, and cholesterol, making it an excellent substitute for butter or other oils.
Canola oil has a high smoke point, making it useful for dishes needing to be cooked at high heat. Using canola instead of butter helps cut saturated fat from recipes, and its light flavor won’t interfere with the taste.
When substituting oil for butter in baking use ¼ less oil than the recipe requires of butter. Try this out with an easy recipe like our Walnut Raisin Banana Bread, using 4 ½ tablespoons canola oil instead of butter.