Tried using honey instead of sugar in my banana bread yesterday

It came out way denser and didn't rise at all, but the flavor was incredible. Has anyone found a good ratio for swapping honey in quick breads without ruining the texture?

2 comments

2 Comments

williamd701mo ago

Yeah I learned that one the hard way too. My first attempt at honey banana bread looked like a hockey puck that had been left in the sun too long. The trick I finally figured out is you gotta cut the liquid way back since honey is basically full of water already. I do about 1/2 cup of honey for every cup of sugar the recipe calls for and then drop any extra milk or water by like 2 tablespoons. Also I add a pinch of baking soda to help it rise since honey is acidic and messes with the baking powder. My last loaf actually looked like bread instead of a doorstop so I think I'm onto something.

grant.parker1mo ago

Ugh, I feel you so hard on this. My first honey banana bread came out like a dense, sweet brick too. It tasted amazing, like the best banana bread I'd ever made, but you could probably have used it as a doorstop. I tried William's trick of cutting the liquid and adding a little baking soda, and it helped a ton, but I still had to mess with the temp a bit because it browned way faster on the outside. Now I basically just treat honey like a whole different ingredient than sugar and it's been way less frustrating.