Canola and Safflower Oils

Flavorless vegetable oils that do not contain silicates, which prevent foaming, are the best choice for most baked goods made with oil. Walnut oil can be used in heavier cakes such as banana cake and breads for the mellow flavor it imparts and denser texture it creates. (I love walnut and other nut oils from France, especially the La Tourangelle brand.)