ANSWERS: 3
  • You can substitute butter for shortening. That's what I use anyway. As far as baking soda, that's a bit tougher. Baking soda is 4 times as strong as baking powder. I suppose theoretically you could use baking powder in it's place. You would need to calculate the difference. You can't use them in equal measurements. Since baking powder is made from baking soda, cornstarch and certain acids, you may not get the desired results.
  • You can substitute many different fats for the shortening. I don't like shortening, I prefer butter and/or oil, even coconut oil is great. But you really can't leave out the baking soda. You might be able to use baking powder but your bread will not rise the same as with soda. There is too much acid in the recipes for just baking powder to work.
  • If you leave out the baking soda, you will have a very flat bread! I never use shortening at all for anything. You can almost always substitute applesauce for shortening in baking. I substitute them in equal amounts. I usually add a tablespoon of some non-hydrogenated oil (walnut & peanut are good choices) for a little added moisture. I just created this banana bread recipe today: http://hubpages.com/_greatwork/hub/Bodacious-Banana-Nut-Bread I am very pleased with it, and I hope you enjoy it! :) Suzanne

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