You can replace half the shortening with unsweetened applesauce. Yes, really. Your banana bread will be less tender, but it will be so moist you’ll feel like you’re eating a banana cloud. Plus, you get to tell your family it’s “healthy.” It’s not, really—there’s still sugar—but nod along with me. Use a 1:1 ratio for the half you’re swapping, and expect a slightly denser, almost pudding-like texture.
Yogurt or sour cream: the tangy surprise
Here’s a tip from my grandmother: plain yogurt or sour cream can replace shortening, and it adds a gentle tang that makes the bananas sing. Use the same amount as you would shortening, but reduce your liquid (like milk) by a tablespoon or two. The texture will be soft and almost creamy. It’s like your banana bread went on a spa weekend and came back relaxed and slightly sassy.
