Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
May 7, 2013 06:38 PM

Subbing bananas for butter in a cake?

I've been given a Williams Sonoma chocolate cake mix, that wants me to add 12 oz of butter. This seems excessive, and will kill my diet. I want to substitute banana for half the fat, but cannot find a reputable source that OK's it (Livestrong is the main source).

What do you think? Will it dry it out, or will it be OK? Anyone done this?


  1. Click to Upload a photo (10 MB limit)
  1. Weight watchers advises you can use applesauce to reduce the fact in a recipe.

    2 Replies
    1. I sub bananas and applesauce for fats all the time in recipes. It really depends on the recipe though....12 oz is a lot of fat. Can you live with half butter, half banana?

      2 Replies
      1. re: sedimental

        I've done prune puree too. Nice moist texture.

        1. re: Miri1

          Yeah. I quit using them Years ago when I went low carb. Way too many calories and carbs/sugar per cup...and I always tasted "prunes" ;)

      2. Not so much dry, but wetter. If you are up for a little sleuthing, compare the fat/calories between butter and avocado or light mayo. Mayo is used in a number of cake recipes.

        I use full or 2% fat Greek yogurt in place of some or all of the fat in some biscuits and quickbreads.

        1. WIlton also mentions bananas.

          I have no personal experience with bananas, but I've subbed out both the oil and the eggs in box cake mixes with pumpkin with GREAT results.

          1 Reply
          1. re: Kris in Beijing

            Great result: used half bananas instead of butter. Still moist and uber rich, with a nice background banana taste. Thanks for the discussion, everybody

          2. I've used non-fat greek yogurt in place of oil or butter to great results. I find the best results come from equal parts applesauce and greek yogurt.