Funky Monkey Banana Bread Recipe #Bake4Better

This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.

I do a lot of baking during the holiday season. Whether it’s a yummy breakfast treat, candy cane cupcakes or Christmas cookies for the entire family to decorate, I’m never too far away from my oven this time of year. I love making special breakfasts for my family on the weekends because Justin & I both get a lot busier with work during the holidays and the weekends allow us to reconnect. To make the weekends extra special, I often bake muffins or banana bread.

Banana Bread Healthified

I recently tried a new banana bread recipe from Pompeian Oil, and it was so good. I like doing what I can to make my baking recipes a little bit healthier- I do it all year long, but especially this time of year when we’re already loading up on so many traditional holiday foods. This recipe calls for olive oil, but I gave it a bit of a healthier kick with Pompeian 100% Grapeseed Oil!

Grapeseed Oil is a smart alternative to other oils because it has a high amount of Vitamin E & anti-oxidants. Pompeian Oil’s 100% Grapeseed Oil Spray is imported from France and is made using 100% wine grapes, so it’s natural and chemical-free. It is great for baking, but can be used for grilling, stir-frying and sautéing as well.

Funky Monkey Banana Bread Recipe Funky Monkey Banana Bread


2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
3/4 cup Pompeian 100% Grapeseed Oil
3/4 cup granulated sugar
1 tsp vanilla extract
2 eggs
3 medium ripe bananas, mashed, about 1 cup


1. Preheat oven to 350° F. Lightly grease a 9″ x 5” loaf pan with Pompeian 100% Grape Seed Oil.
2. Sift together flour, baking powder, salt and cinnamon. Set aside.
3. Blend together oil and sugar. Add vanilla extract, eggs and mashed bananas. Add dry ingredients, in two parts, to banana mixture. Do not over mix.
4. Transfer batter to prepared loaf pan and bake for 50-55 minutes or until toothpick inserted in center of loaf comes out clean. Cool for 5 minutes in pan on a wire rack before removing from pan. Cool completely before serving.

Recipe provided by Pompeian {with substitution of Grapeseed Oil for Olive Oil made by me}

Grapeseed Oil is great for baking because it has a high smoke point which helps the food avoid that “burnt oil” smell & flavor that can sometimes occur. When I made this banana bread, I also tried using the oil to grease the pan- something I don’t usually do with oil. This was the first time that I have ever made banana bread {which I’ve done a million times} where the loaf didn’t stick to the pan at all! I always coat the pan with something but it’s never been Grapeseed Oil before- I think I’ve found my new favorite baking trick! {Please note that Grapeseed Oil is natural & chemical-free, so it isn’t technically non-stick- it just happened to work really, really well at making my bread not stick. Pompeian also recommends sprinkling a bit of flour onto your pan before you bake, so I’ll try that next time and let you know how that goes.}


Right now, Pompeian Oil is partnering with Duff Goldman, celebrity pastry chef & executive chef of Charm City Cakes, to show Americans how to #Bake4Better with the new Grapeseed Oil Spray. Just by using the Grapeseed Oil in your favorite holiday baking recipes, you can enter to better your community! All you have to do is follow @Pompeian on Instagram, upload a photo showing how you are giving your baked goods a tune up with Grapeseed Oil Spray, and use the #Bake4Better hashtag {be sure to tag @Pompeian}. The best photo, chosen by Duff Goldman, will receive a $5,000 donation in their name to their local food bank and will receive a Pompeian gift basket. Be sure to enter soon, the contest ends on December 6th!

For the Baking for Better official rules, please visit  Coupons for Pompeian products can be found at

What will you be Baking for Better this holiday?


This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.

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  1. carla bonesteel says

    I like that you use grapeseed oil, which I would never think of to use in banana bread…which is one of my favorites! Awesome!

  2. Jenn S (FotoJennic) says

    You are reading my MIND!! My husband and I were just talking about making some banana bread :) I like the healthified version, but I have a super phobia about eating any fat, oils, etc. You can substitute the oil with apple sauce in most recipes, so I might try that along with using only egg whites. I know there are healthy for you oils and that your body does need those fats, so in the future I may try using the grapeseed oil.
    Thank you, dear!!

  3. Jenn S (FotoJennic) says

    *NOTE* that the applesauce MUST be no sugar added. otherwise, you have to reduce the amount of sugar in your recipe.

  4. Jennifer Young says

    I’ve never tried Grapeseed oil before, but would love to! My girls love banana bread, it definitely doesn’t last long in our house!

  5. David Smith says

    I love banana bread and this recipe looks pretty good. I haven’t tried grapeseed oil for baking yet, but it probably would make it healthier than regular vegetable oil. Thank you for the recipe.

  6. Jonathan Baker says

    Really great article! I had not heard of grapeseed oil before, so I’m glad you mentioned its smoke point. I typically use canola or veg. oil instead of olive oil for stir-frying because of that, but I bet grapeseed oil would taste better and is probably better for you. Thanks for the tips!

  7. Beth Rees says

    We love banana bread, but I never would have though of using grapeseed oil. Definitely something we will have to try! Thanks for sharing the recipe

  8. Anne says

    I have a bottle of grapeseed oil I’ve used for stir-frying, but I haven’t used it in baked goods–yet! This recipe looks really good, and banana bread is perfect for winter, when most other fruits are not in season. Good old bananas, right? Thanks for the recipe.

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