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?
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!
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.