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Post by sss3 on May 9, 2015 22:26:21 GMT
Want to make banana bread. Calls for 1/3 c shortening. Don't have shortening, but do have coconut oil. How much coconut oil to each 1/3 c shortening? Thanks.
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Post by hobbitlady on May 9, 2015 22:31:19 GMT
My coconut oil is solid and I assume yours is too. I use the same amount as shortening for zucchini and pumpkin breads and it's worked great.
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Post by Deleted on May 10, 2015 17:55:09 GMT
We substitute butter, cold as solid, melted instead of oil. We only use butter and bacon grease here....James
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Post by Ken on May 11, 2015 16:15:10 GMT
For a sweet bread like banana bread (or pumpkin bread), butter is the way to go. Soo tasty!
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Post by Deleted on May 20, 2015 16:07:58 GMT
We substitute butter, cold as solid, melted instead of oil. We only use butter and bacon grease here....James Butter,bacon grease or lard. We "try" to eat only what we can make. |
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Post by Deleted on May 20, 2015 17:10:47 GMT
We use mostly butter now. We strain all our bacon grease and refrigerate. We usually throw some out in a years time. We don't do lard anymore at all but have been known to crock meat away in grease in the past instead of salting it all down. We use meat drippings to make gravy, soups and sauces....James
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Post by wally on May 20, 2015 20:40:28 GMT
We substitute butter, cold as solid, melted instead of oil. We only use butter and bacon grease here....James Butter,bacon grease or lard. We "try" to eat only what we can make. Thats a food group in our house. lol |
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Post by my3boys on May 21, 2015 0:17:48 GMT
You should be able to equally substitute butter or coconut oil.
I personally would use the coconut oil in sweet tea-type bread. It gives cakes and breads a wonderful texture and complements the other favors.
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