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Old 08-10-2012, 09:38 PM   #1
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Smile Banana Bread and Shortening

Will using a banana bread recipe calling for shortening opposed to one calling for oil change the texture of the final product? I am afraid it may weigh it down....could that happen?

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Old 08-10-2012, 09:42 PM   #2
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Oil may yield a more moist end result.
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Old 08-10-2012, 10:20 PM   #3
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Shortening if properly creamed with the sugar might actually yield a lighter end result. Oil will usually make a more moist and dense quick bread.
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Old 08-11-2012, 03:05 PM   #4
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I use oil in all my sweet breads, banana, zucchini, carrot, persimmon, nut, etc. and the texture is moist and tender. A few less calories than butter or shortening, too!
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Old 08-11-2012, 03:13 PM   #5
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Oil and shortening will have about the same amount of calories, and butter will have LESS calories. Shortening and oil are 100% fat, and butter is around 80% (the remainder is water and milk solids) so butter comes in at the least amount of calories (and fat). Oil has the most calories of the three per tablespoon.
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Old 08-11-2012, 03:23 PM   #6
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It may be time for an experiment.
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Old 08-11-2012, 03:30 PM   #7
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Oops! I should have said "less cholesterol"!
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