Swapped butter for coconut oil in my banana bread last night

I was out of butter at 2am and used melted coconut oil instead, and honestly it came out way more moist than usual - has anyone else tried this swap and had it work out?

3 comments

3 Comments

the_xena9d ago

oh man "way more moist" is the truth lol. my friend sarah did this exact swap last month when she was baking at 1am for her kid's school bake sale. she texted me at 2am freaking out because she used coconut oil instead of butter and thought she ruined it. next day she brought me a slice and it was like the best banana bread i ever had, super soft and not dry at all. i swear coconut oil just makes everything taste better somehow.

nancycooper9d ago

Three loaves in a row I tried with coconut oil and every single one came out denser than a brick. The flavor was good I'll give you that, but the texture was all wrong for my family. Maybe it works better for banana bread specifically, but for my standard chocolate chip loaf it was a total loss. Have you tried it in other baked goods or just banana bread?

taylorc409d ago

Did you read that one blog post where the baker tested coconut oil in like 10 different recipes? I swear it only worked in things with a ton of moisture like banana or zucchini bread. For something like chocolate chip loaf you're basically asking it to hold together without enough liquid. Have you tried just using half butter and half coconut oil? I saw someone say that gave them a soft crumb with the flavor still coming through. Your family might even like that better since it's not as dense.