What will happen if i use oil instead of butter to make banana bread?!


Question: monkey--- I would go with the oil.
Butter is at the bottom of the list on my preferences of fat in any thing baked in the pastry line.Butter is ok. as a wash or spread
but not as an ingredient.I'm sure there is a place for butter I just haven't found it yet.
And I have made my living In the baking world for many years.Good luck with your Banana Bread. jim b


Answers: monkey--- I would go with the oil.
Butter is at the bottom of the list on my preferences of fat in any thing baked in the pastry line.Butter is ok. as a wash or spread
but not as an ingredient.I'm sure there is a place for butter I just haven't found it yet.
And I have made my living In the baking world for many years.Good luck with your Banana Bread. jim b

u dont even want to try it takes a long time to cook and when it does its bunt and VERY oily like McDonalds hambergers

well that's what all the industrial banana bread bakers use! I think it should be fine, just add slightly less quantity than butter that it states in the recipe - so like 250g butter - 200g oil and cook it for longer over a lower temp. Should be fine!

You might throw up.

Don't do it. In cooking, even substituting margerine for butter isn't that good. Using pure oil would just be unbelievably nasty.

There is no substitute.

If you're looking for substitutions to cut down on saturated fat or cholesterol, I recommend cutting the butter (or margarine) in half. You don't really need to add anything else, but increasing the amount of banana doesn't hurt.

Some recipes call for oil instead of butter, by the way, but less of it.

I tried that not too long ago with muffins because I didn't want to wait for butter to soften. They were okay when they were warm but really dense and oily when they cooled. Kind of chewy too. Not very good at all. I even used a recipe that called for oil from an "old fashioned cookbook"

A friend asked me if I was mad when I made it because he couldn't taste the love in them. Well I was mad so maybe it didn't have anything to do with oil.

You will have a low fat banana bread ,that is good for you !

you can but the batter will be wetter, so i would decrees it, better still add 1/3 the oil as opposed to what it calls for in butter for the recipe and increase the bananas. If you still feel the batter is too wet, then add some oatmeal to dry it up and also add fiber

I have used canola or sunflower oil all the time- i never use lard or butter or shortening. Sometimes use Smart Balance vegetable spread.

You can use apple sauce, more banana

http://www.cooks.com/rec/view/0,1930,156...
for oil/butter sub. ratios

http://www.ehow.com/how_114372_substitut...

It might taste a little less creamy, but it won't make a big difference. If it came down to deciding between using oil or not making the bread at all, I would use the oil. Oil has a little bit more fat in it than butter, but most oils have less saturated fat than butter.





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