Substitutes for butter?

MysteriousMerlin

Looking for tried and true swaps for replacing butter in recipes, particularly quick breads.

I've used unsweetened applesauce to replace oil in recipes previously, with success. I may try this soon in my banana bread recipe, but wondered if anyone has actually tried it, and what the results were.

Thank you!

Unknown

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elleloch

Replacing butter sounds.... lame.

MysteriousMerlin

I would like to cut out the saturated fat, so I can enjoy my homemade goodies more often. I have certain dietary restrictions to follow for health reasons.

And yes, it's lame. :drinker:

elleloch

Some good suggestions on this blog, including avocado and greek yogurt.

http://www.fitsugar.com/How-Replace-Butter-When-Baking-21875486

MysteriousMerlin

Thank you!! ^^

Really appreciate the help!

gloriaqzhao

You can substitute part of butter with ripe avocado. But don't completely eliminate butter.

C1C2C3

I made some jam filled muffins and completely replaced the butter with applesauce...could not tell a difference at all!

You mentioned banana bread, this recipe has no butter or oil. Looks pretty good! To make it a bit lighter, I would personally cut the sugar down to 3/4 cup or maybe even a 1/2 cup since you have the natural sweetness of the bananas and applesauce. http://www.cooks.com/recipe/e93wz2s3/banana-applesauce-bread.html

Bobbie8786

I accidentally left the butter out of my banana bread once and didn't even add applesauce, just the bananas were enough and it was delish.

gmthisfeller

Losing butter is OK. Some use it, some do not. Have you tried Earth Balance margarine? My wife, who is allergic to cow's milk, and I use it, and like it. Great for cooking.

KaterinaTerese

I've never had a bad baking experience with applesauce. I replace the butter in the recipe so I can slather more on top of the fresh, hot bread.

MysteriousMerlin

I've never had a bad baking experience with applesauce. I replace the butter in the recipe so I can slather more on top of the fresh, hot bread.

oh man, that is so delicious.

Thanks for all the advice!

MiloBloom83

No. But if you have to, I would use creamed cauliflower.

JesterMFP

Looking for tried and true swaps for replacing butter in recipes, particularly quick breads.

I've used unsweetened applesauce to replace oil in recipes previously, with success. I may try this soon in my banana bread recipe, but wondered if anyone has actually tried it, and what the results were.

Thank you!

What's your reason for replacing butter? That might help people give suggestions. Are you trying to avoid fat? Dairy? Animal products?

ThinLizzie0802

I would like to cut out the saturated fat, so I can enjoy my homemade goodies more often. I have certain dietary restrictions to follow for health reasons.

And yes, it's lame. :drinker:

^ pretty sure that is her reason, person who just asked what her reason it.

GingerLolita

I don't like using butter (due to saturated fats and dietary and ethical issues with dairy), so I just replace it with healthier oils, though the calorie and overall fat content isn't really affected. Canola oil is great because it's flavor is really neutral, but walnut oil is delicious in baked goods.

JesterMFP

I would like to cut out the saturated fat, so I can enjoy my homemade goodies more often. I have certain dietary restrictions to follow for health reasons.

And yes, it's lame. :drinker:

^ pretty sure that is her reason, person who just asked what her reason it.

Thank you. (From the person who obviously didn't read the whole thread). :blushing:

OP - if you don't have a problem with fat (of the unsaturated kind), then substituting oil would work in most baking recipes. Just not something strongly flavoured.

RedfootDaddy

This is a REALLY SPECIFIC substitution, but if you are making a cake mix, you can skip all the oil, butter, egg, whathaveyou, and just add a can of diet soda. Really. totally works. Try Dr Pepper in chocolate or cream soda in vanilla. The flavour isn't overpowering, and it will affect the colour. Maybe this would work with scratch cake too? I don't know.

MinMin97

A really great way to substitute some of the fat is to use ground flaxseed to which you have added boiling water. Consistency is just like egg. Makes a nice moisture and binder.

And I love the flavor of a good olive oil in baked goods.

Justifier

According to Pinterest:

http://www.pinterest.com/pin/365636063468767444/
3/4 cup of coconut oil for every cup of butter

MysteriousMerlin

A really great way to substitute some of the fat is to use ground flaxseed to which you have added boiling water. Consistency is just like egg. Makes a nice moisture and binder.

And I love the flavor of a good olive oil in baked goods.

OOO I like the flax idea.

Thank you all very much for the help, it's much appreciated. :drinker: I love to bake and give out goodies as gifts, and a lot of my family and friends have health issues/dietary restrictions. I'd love to share healthier treats with them

Akimajuktuq

Fat is healthy and butter is especially healthy (grass-fed). Yes, saturated fats ARE healthy and humans have been eating them since the dawn of time. I just thought you might like to know before you eliminate yet more healthy fats from your diet.

FYI: most seed/legume/vegetable oils are highly processed, are a recent addition to the human diet, and the ones that are not heavily processed should not be heated. Flax isn't overly healthy (omega 3 should come from animals) but it's not terrible either as long as it's NOT HEATED. Olive oil is a good option (but not to eliminate butter and animal fats) but it also should not be heated to high temperatures.

You'll do what you want, and I'm sure that I'm going to be attacked from all directions, but please, do more research about dietary fats. What most of us have been made to believe is not the reality.

PS. If I were "replacing butter", I would use an equivalent amount of ghee, coconut oil, or lard (or other animal fat-grass-fed). I would be far more likely to reduce, or eliminate, the added sugar in a recipe, not the fat.

Akimajuktuq

I don't like using butter (due to saturated fats and dietary and ethical issues with dairy), so I just replace it with healthier oils, though the calorie and overall fat content isn't really affected. Canola oil is great because it's flavor is really neutral, but walnut oil is delicious in baked goods.

Canola is a "healthier" oil? This post could not be more wrong. Knowing how canola came to be and how it is processed and why it is marketed as "healthy" is a real eye-opener. All oils, except natural highly saturated oils, should not be used with heat.

MysteriousMerlin

Fat is healthy and butter is especially healthy (grass-fed). Yes, saturated fats ARE healthy and humans have been eating them since the dawn of time. I just thought you might like to know before you eliminate yet more healthy fats from your diet.

FYI: most seed/legume/vegetable oils are highly processed, are a recent addition to the human diet, and the ones that are not heavily processed should not be heated. Flax isn't overly healthy (omega 3 should come from animals) but it's not terrible either as long as it's NOT HEATED. Olive oil is a good option (but not to eliminate butter and animal fats) but it also should not be heated to high temperatures.

You'll do what you want, and I'm sure that I'm going to be attacked from all directions, but please, do more research about dietary fats. What most of us have been made to believe is not the reality.

Don't get me wrong. I use butter on a regular basis and in moderation. I also use olive oil and canola oil, and on occasion sesame oil. I simply want to make my banana bread a little healthier.

rostraqueen

I have used low-fat and fat-free natural/greek yoghurt before for baking and also reduced fat mayonnaise and everything came out really yummy and moist - and no, you couldn't taste the mayo Have tried this with cakes, brownies and banana loaf, though I haven't tried this with other breads...

amgreenwell

yogurt or sweet potato butter

charlottemilton

Any idea of the ration of flax to boiling water? I love this idea. I don't have to watch butter for dietary reasons but do have to pay attention to fiber.

Thanks.

Polda2010

Usually for 1 cup of ground Flax seeds is a 3/4 cup of water in Baking. I guess it depends what other liquids are added to the recipe maybe. But that is a guideline that was in the back of my bag. I haven't experimented much with it so far. Hope it helps

charlottemilton

Thanks!

W0rthless_Her0

No. But if you have to, I would use cream.

There fixed!