What can I use as a substitute for butter in banana bread?

What can I use as a substitute for butter in banana bread?

Applesauce. You can replace butter in baking recipes with unsweetened applesauce by using half of the amount of applesauce as the amount of butter called for in the recipe.

  • Vegetable Oil.
  • Buttermilk.
  • Avocado.
  • Greek Yogurt.
  • Pumpkin Puree.
  • Coconut Oil.
  • Prune Puree.
  • How do you make banana cake without margarine?


    1. Grease a ring tin and line base with baking paper.
    2. Sift flour and soda into a bowl. Add sugar.
    3. Make a well in centre and add bananas, eggs and oil.
    4. Stir until mixture is smooth.
    5. Pour into cake tin and bake at 150C for 1 hour.
    6. Ice with cream cheese or lemon icing if desired.

    How do you make banana nut bread without butter?

    How To Make Banana Bread Without Butter:

    1. 1 2/3 cups all-purpose flour.
    2. 1 teaspoon baking soda.
    3. 1/2 teaspoon salt.
    4. 1 cup white sugar.
    5. 2 eggs.
    6. 1/2 cup vegetable oil.
    7. 4 overripe bananas (mashed up)
    8. 2 tablespoons sour cream.

    Is cake better with oil or butter?

    Vegetable oil contributes moistness far more reliably, a result of the fact that oil remains liquid at room temperature while butter solidifies. Liquid contributes to the sensation of moistness, and therefore cakes made with oil often present as moister than their butter-based counterparts.

    What to use if you have no butter?

    In general, the following foods work best as butter replacements in cakes, muffins, cookies, brownies, and quick breads:

    1. Applesauce. Applesauce significantly reduces the calorie and fat content of baked goods.
    2. Avocados.
    3. Mashed bananas.
    4. Greek yogurt.
    5. Nut butters.
    6. Pumpkin purée.

    Can you substitute milk for butter?

    Use 1 cup of water and 1-1/2 teaspoons of butter for every 1 cup of milk called for in the recipe. The extra butter will help your baked goods stay moist.

    Is butter necessary for cake?

    The texture of cakes made with oil is—in general—superior to the texture of cakes made with butter. Oil cakes tend to bake up loftier with a more even crumb and stay moist and tender far longer than cakes made with butter.