Substitute for shortening in banana bread

ByMary Patterson Broome

We've come a long way since the days of shortening being the primary go-to ingredient listed for the fat component of a recipe.

In fact, many now might consider it a bit of an old-school ingredient. But if you don't have that classic can of Crisco — which is 100% fat and primarily consists of soybean oil, fully hydrogenated palm oil, as well as regular palm oil — or another similar brand of shortening hanging around in your pantry, it's important to remember that ultimately what the recipe wants from you is a form of fat, namely one that stays solid at room temperature.

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Luckily, there are several options out there that you can substitute in when the recipe calls specifically for shortening, and your kitchen is stocked with every other ingredient on the list except for that.

Here are some common pantry items (and a few wild cards) that you can swap for shortening, keeping in mind that you may have to make some adjustments to the amount, per the consistency of each ingredien

sub for shortening in biscuits

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