Healthy substitutes for butter (in baking)
Butter adds richness and structure, but it's mostly saturated fat. In many bakes you can replace part of it with something that adds moisture instead — keeping the texture while lightening it up.
The 3 best swaps for butter (in baking)
Unsweetened applesauce
1:1 (start by replacing half)Cuts fat and adds moisture to cakes and muffins.
vs Butterper 100 g- Calories
- 717 kcal42 kcal
- Saturated fat
- 51 g0 g
- Fibre
- 0 g1.2 g
Edge · Trades solid saturated fat for fruit fibre and moisture.
Mashed banana
1:1Adds natural sweetness; best in quick breads and brownies.
vs Butterper 100 g- Calories
- 717 kcal89 kcal
- Saturated fat
- 51 g0.1 g
- Potassium
- 24 mg358 mg
Edge · Natural sweetness lets you cut some added sugar too.
Olive or avocado oil
¾ the amountFor savoury bakes — swaps saturated for unsaturated fat.
vs Butterper 100 g- Saturated fat
- 51 g14 g
- Monounsaturated fat
- 21 g73 g
- Calories
- 717 kcal884 kcal
Edge · Not fewer calories — but heart-healthy fat instead of saturated.
Good to know: Replace half the butter first; going fully fat-free changes the crumb. For spreading, try mashed avocado or nut butter.
One swap is just the start
Don't swap one thing — rework the whole dish.
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