How much butter should be used to use as a substitute for 1/2 cup of shortening for a banana nut bread recipe? I don't have any shortening on hand.


1/2 cup of shortening is 110 g, while 1/2 cup of butter is 114 g. Also, butter is only 82% fat. So if you want to be precise, use 134 g of butter: (100/82)*110 = 134. You may want to reduce the liquid by 24 g in this case.

If you don't care for precision, you can also substitute 1:1 and use 1/2 cup of butter. Most recipes for quickbreads are flexible enough for that, and you are changing the texture anyway by substituting a fat with a different melting profile.

  • Isn't the rest of the butter solids, rather than liquids (the 24g you're talking about)? – data Jun 9 '15 at 9:06
  • @data no, it's water or whey. Butter is an emulsion. A very small part of it is milk protein. – rumtscho Jun 9 '15 at 10:05
  • Here's a link for people wondering about moisture/fat/milk solid contents of butter, like me: sfgate.com/recipes/article/… Thanks @rumtscho – data Jun 9 '15 at 16:23

Ratio: 1 cup of crisco = 1/2 cup of butter or margarine

So, in your recipe is 1/4 of butter.

The link where I originally found the ratio is in the edit history (removed because the site is now redirecting to spam).

  • Welcome to the site! Can you give sources for your claim? To me, this sounds way off, if deviating at all, I'd use more butter due to lesser fat content. – Stephie Jun 16 '15 at 9:43
  • Not only is the information given dubious, but the supposed link redirects me to a site selling gift cards. – 404 User not found Jun 19 '18 at 20:21
  • @Iain It's just that the blog's been hacked. If the owner is still active, it may get fixed. The author definitely didn't link to spam originally. – Cascabel Jun 19 '18 at 21:22

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