HOME > Chowhound > Home Cooking >

Discussion

ran out of sugar, need help...

  • 5
  • Share

ok. so it isn't the end of the world, but i am out of sugar and was wondering if it would be okay to sub light brown sugar in a sour cream banana bread.
thanks in advance,
suzanne

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Here's a whole bunch of banana bread recipes that use brown sugar. It looks like most of the ones I glanced at called for about 1 cup packed brown sugar to 2 eggs and 2 cups flour, among other ingredients. At least one recipe called for a little less sugar. So it may depend on how sweet you like it.

    Here's the list of links with recipes:

    http://www.google.com/search?source=i...

    1. Absolutely. I have a recipe for banana bread that I often sub 3/4 cup light brown sugar for 1 cup of the regular stuff. For me, I prefer it as it adds a little dimension.

      1 Reply
      1. re: lynnlato

        Second this - I also prefer brown sugar in banana bread. Its molasses flavor complements the bananas' flavor.

      2. *Depending on the recipe* I really think that many recipes these days call for way too much sugar (Epicurious for one--obscene amounts of sugar in lots of their quick breads and I almost always decrease by 1/2 cup without harm) ...and you have the natural sugar in your very ripe bananas to contend with...all is not lost...I would even decrease (as I usually do) the amount of sugar called for in your recipe.

        1. you know, i have been making this banana bread for-ev-er. it never even occurred to me to check the web for other recipes.
          one thing that i noted... my batter separated and my kitchen aid (gertrude) wasn't able to get it together. once i added the flour it was fine, but will know when it comes out of the oven.
          thanks so much for the help!