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Old 11-25-2012, 02:00 PM   #1
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Which shortening for banana bread?

I just don't use shortening on a regular basis but my banana bread recipe uses shortening. I don't want to buy shortening for just this one thing--it will be bad the next time I need shortening.

I know oil or butter won't work for this recipe. I've got coconut oil and I've got palm oil. (They're really both fats--because they're solid at room temperature, or nearly so, just like Crisco. Coconut melts at 76, I forgot palm's melt point, maybe a bit lower 'cuz it's usually softer.)

Or I can use lard. It keeps a long time and I like it in Mexican recipes, and in fact I have plans to cook Mexican soon.

So which? Lard? Coconut? Palm? Or do I gotta buy a whole package of shortening for this one recipe?

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Old 11-25-2012, 02:01 PM   #2
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Coconut oil
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Old 11-25-2012, 02:12 PM   #3
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Crisco makes baking sticks. They seem to keep a long time.

http://m.crisco.com/products/details/803
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Old 11-25-2012, 02:12 PM   #4
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My old, TNT, recipe for banana bread calls for plain old vegetable oil.
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Old 11-25-2012, 02:14 PM   #5
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Here is a link on the shelf life for crisco shortening.

http://preparednessadvice.com/food_s...ife-of-crisco/
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Old 11-25-2012, 02:45 PM   #6
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Quote:
Originally Posted by PrincessFiona60 View Post
Coconut oil
Thanks all! I've got coconut all the time (I buy it by the gallon) and I have plenty on hand, so this one is a no brainer for me, no need to spend extra money, no need to worry about shelf life of something I don't usually buy.

Thanks PF and all!
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Old 11-25-2012, 02:48 PM   #7
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Originally Posted by Greg Who Cooks View Post
Thanks all! I've got coconut all the time (I buy it by the gallon) and I have plenty on hand, so this one is a no brainer for me, no need to spend extra money, no need to worry about shelf life of something I don't usually buy.

Thanks PF and all!
I've started using coconut oil and am very happy with the results. A good extra virgin makes a wonderful coconutty flavor with a tablespoon added to a serving of oatmeal.
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Old 11-25-2012, 07:37 PM   #8
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I can't get shortening where I live so I have had to use butter in its place for everything.

INGREDIENTS: Makes 2


  • 4 cups all-purpose flour
  • 3 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup butter or margarine
  • 11/2 cup sugar
  • 4 eggs
  • 4 ripe bananas, peeled and mashed, about 1 cup mashed banana
  • 11/2 vanilla
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Old 11-25-2012, 08:35 PM   #9
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Originally Posted by PrincessFiona60 View Post
I've started using coconut oil and am very happy with the results. A good extra virgin makes a wonderful coconutty flavor with a tablespoon added to a serving of oatmeal.
I love coconut oil for popcorn! Makes it taste more "corny" with just a hint of coconut.
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Old 11-25-2012, 08:39 PM   #10
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I often use coconut oil on my grains in the morning instead of butter. I picked up one of these at the thrift store:

Amazon.com: Wabash Valley Farms 25008 Whirley-Pop Stovetop Popcorn Popper: Kitchen & Dining

Thinking I might need to make some popcorn now and use coconut oil...the popcorn in a brown paper bag with some of my friend's curry powder and coconut oil...

For the banana bread, I would probably melt the coconut oil...
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