How do you substitute mayonnaise for oil in baking?

You can't directly substitute mayonnaise for oil in baking. Here's why:

* Different Composition: Mayonnaise is primarily made of oil, eggs, and vinegar/lemon juice. The egg and acid components drastically alter the texture and chemical reactions in baking.

* Moisture Content: Mayonnaise has a much higher moisture content than oil. This can lead to a dense, soggy baked good.

* Flavor: Mayonnaise imparts a distinct flavor that might not be suitable for all baked goods.

What to do instead:

* Use oil: The best option is to stick with the oil specified in the recipe.

* Use applesauce: Applesauce is a common substitute for oil in baking, adding moisture and a slight sweetness. Use 1/4 cup applesauce for every 1/4 cup of oil.

* Use mashed banana: Similar to applesauce, mashed bananas can replace oil, adding moisture and a subtle banana flavor. Use 1/4 cup mashed banana for every 1/4 cup of oil.

* Use yogurt: Full-fat plain yogurt can also work as an oil substitute, adding moisture and tanginess. Use 1/4 cup yogurt for every 1/4 cup of oil.

Important Notes:

* Adjusting recipes: When using substitutes, it's crucial to adjust other ingredients, such as baking powder or flour, to compensate for the changes in moisture and texture.

* Testing: It's always a good idea to test the recipe with a small batch first to ensure the desired results before making a full recipe.

Remember, using mayonnaise as a direct oil substitute in baking is not recommended. Experiment with the above alternatives to find the best results for your desired baked good.