Substitutes for butter?
Options
MysteriousMerlin
Posts: 2,270 Member
in Recipes
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!
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!
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Replies
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Replacing butter sounds.... lame.0
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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:0 -
Some good suggestions on this blog, including avocado and greek yogurt.
http://www.fitsugar.com/How-Replace-Butter-When-Baking-218754860 -
Thank you!! ^^
Really appreciate the help!0 -
You can substitute part of butter with ripe avocado. But don't completely eliminate butter.0
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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.html0 -
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.0
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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.0
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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.0
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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!0 -
No. But if you have to, I would use creamed cauliflower.0
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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!0 -
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.0 -
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.0
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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.
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.0 -
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.0
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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.0 -
According to Pinterest:
http://www.pinterest.com/pin/365636063468767444/
3/4 cup of coconut oil for every cup of butter0 -
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 them0
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