Reducing Fat for Healthier Baking

pureed fruit

Image courtesy of Tim Sackton at flickr.com

In keeping with my resolution to bake healthier, I have examined ways to reduce fat in recipes. Most eaters know that fat adds flavor, but it’s important to know what else fat does in baking in order to see how to reduce it.

Fats “main functions are to shorten or tenderise the product (and) to trap air during creaming and so … give good volume and texture. … It is important to add the correct amount of fat as too much … will make the baked product greasy … while too little fat will leave you with a product that lacks flavour and stales quickly.”

For a tender treat, you can sub pureed fruits or vegetables as many “contain pectin, which acts similarly to fat to ‘shorten’ or tenderize baked goods. Unsweetened applesauce, mashed bananas, pureed prunes, or canned pumpkin puree work best. … You can replace half of the fat in a recipe with an equal volume of pureed fruit or vegetable.” I find this trick works well in cupcakes, muffins and breads.

It seems that pureed fruits and vegetables are best used to make a tender crumb but not as a substitute in recipes that require volume added to the batter. For these instances I still rely on my vegan butter substitute. It’s great when a recipe calls for the fat to be creamed to trap air. However, a baked good can still be made with a reduced amount of fat by replacing half of the fat with pureed produce. For a successful reduced-fat recipe, try my Chocolate Chip Banana Bread.

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