ran out of sugar, need help...
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,
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:
*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.
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!