Normally I don’t do a lot of baking, but this week I found myself baking banana bread in addition to the most important thing I bake all year–my daughter’s birthday cake, which is in the oven even as I type. This year, I decided to reduce the fat in my traditional recipe a little by using the time-honored technique of substituting apple sauce for some of the oil. If you’ve looked at or made any of my bread or cake recipes, I’m sure you’ve noticed it. What I haven’t let on is a little secret that makes adding apple sauce to recipes very easy:
Individual serving packages. I used to buy those big jars of natural apple sauce, use a half-cup or so, put the rest in the fridge, and then a month later find green fur growing in the jar. After throwing away a few jars of barely-used apple sauce, I found myself reaching for the little snack-sized containers that my daughter takes for lunch. These come in 6-packs, and each holds 4 ounces, which is a little more than 1/3 cup and not quite 1/2 cup. When you see me indicating 4 ounces of unsweetened apple sauce, that’s what I’m using. Now you know my trick.
The birthday cake is now out of the oven, and the whole house smells like . . . . oops, can’t tell you the flavor. It’s a surprise, you know! Check back later tomorrow night for all the details, photos, and possibly even a recipe.
las1261
October 17, 2009 at 12:28 amI use applesauce in baking. I make some yummy oatmeal raisin cookies with applesauce for the oil. And I am in the process of experimenting with applesauce in cornbread! The first time I used equal amounts of applesauce to oil, and it came out very gooey. Tasted fine, but didn't like the texture. Second time I used half the amount of applesauce to oil ratio. And it turned out much better! I may try again with a third of the amount and see what happens!
Kitty
May 22, 2010 at 10:15 amI made banana ‘cake’ (or ‘bread’ – as a ‘virgin’ baker, I don’t know the difference) – yesterday using applesauce instead of oil. Since I didn’t add sugar either, the fruit was solely responsible for any sweetness.
It’s didn’t come out too bad, considering my embarrassing track record of charring anything inside an oven. I was especially delighted when my picky hubby appreciated the dessert!
I plan to make an apple-nut muffin next. It appears that thee baking-bug has bit me!
lauren deneen
June 11, 2010 at 10:53 amTry apple butter instead of apple sauce-it makes whatever you are baking a little bit darker but the flavor is great as it is a ‘concentrated’ apple sauce.
Look for the unsweetened kind in a natural food store as supermarket apple butter usually contains corn syrup and or other sweeteners and fillers. It is more expensive but worth it! I put it in vegan chocolate chocolate chip cookies for up to all the oil called for in the recipe or any part of it. I have also used it in vegan corn bread.
Gail
October 14, 2010 at 3:04 amThat sounds perfect for baking sweets! We already love “toast” sprouted bread with apple butter as a treat, we often enjoy it as a snack or dessert!
I never thought of baking with it!
THanks
Irreverent Cook
September 13, 2010 at 12:52 pmI love to use pureed prunes for a smoother texture. Just soak dried prunes in hot water, and puree them slightly with a hand blender with a few tablespoons of hot water.
I use it in cookies and it comes out great every time!
Mekkie
February 5, 2011 at 9:00 pmYogurt and canned pumpkin work pretty well too. Obviously you have to be careful with pumpkin though because of the flavor. If you’re substituting a non-acidic ingredient (oil) with an acidic one (applesauce), you should swap a little baking powder with baking soda. This might be why some of your recipes aren’t coming out right.
SusanV
February 5, 2011 at 10:34 pmWhose recipes? Mine are coming out just fine! 🙂
This Chick Eats
March 31, 2011 at 9:37 pmGreat tip and trick. Thanks!
kay
March 11, 2012 at 9:54 pmwhat is the exact substitute for applesauce to oil?
can anything be substituted for butter?
I LOVE carrot cake, please tell me you have a fat free recipe for me.
Susanne
May 21, 2012 at 12:17 pmGreat idea – thanks
Monica
July 26, 2012 at 11:49 pmI used to do the same thing and found this little trick works so much better!
Caity @ Moi Contre La Vie
October 25, 2012 at 9:11 amI’ve been using pumpkin puree as well for my fall baking needs! 🙂 Sooo good!
Jo Carr
February 3, 2013 at 8:15 amI have a baking book which uses Prune Puree along with applesauce or alpple juice as a substitute also. Unfortunately, I loaned it to a friend and she’s out of town this weekend when I wanted to make some oatmeal cookies for my family.
I love your web site and appreciate the many recepies you offer.
Jo
cooljusher
March 13, 2013 at 8:41 pmSo glad to have discovered your blog. My husband has recetly been advised by the Dr. to follow a fat free diet because of early signs of health problems, won’t do me any harm either! The recipes on here look so ‘do-able’ with easy to find ingredients. Thank you!!