Can you substitute banana for sugar in baking?

Can you substitute banana for sugar in baking?

Substitute ⅓ cup for 1 cup of sugar and bake as normal. Ripe mashed banana is an easy substitute and can replace some of the fat in a recipe while allowing you to reduce the sugar in the recipe by 1 tablespoon for every 2 tablespoons of mashed ripe banana used.

Why is my banana bread fudgy?

A common reason for your banana bread recipe to be too dense is that you may not have included enough leavening agents such as baking soda. This problem is particularly prevalent when using heavier and wetter ingredients. As such more baking soda and baking powder will need to be added to compensate.

How do you make banana bread moist after baking?

Add Simple Syrup If your banana bread does seem to be dry after baking it, you can add a coat of simple syrup to the top. Simple syrup is half part water and half part sugar. Adding a thin coat to your banana bread will help moisten it and save it from drying out more.

How do you make Rachel Allen banana bread?


  1. 75 g milk chocolate.
  2. 250 g self-raising flour.
  3. 1 pinch salt.
  4. 1 tsp baking powder.
  5. 150 g caster sugar.
  6. 100 g butter, softened, plus extra to serve.
  7. 50 g walnuts or pecans, chopped (optional)
  8. 2 eggs.

How over ripe should bananas be for banana bread?

The best bananas for banana bread aren’t yellow; they’re black. Or they’re at least streaked with black/brown, with just the barest hint of green at the stem. And again, the darker the better: there’s no such thing as a too-ripe banana when you’re making banana bread.

Why was my banana bread so dry?

Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. If you use too much flour, you’ll end up with dry bread. The secret is actually in how you measure the flour. The scoop straight out of the bag method could be packing way too much flour into your measuring cup.

What happens if you put too many eggs in banana bread?

Adding more eggs makes for a spongy, less flavorful banana bread. Doubling the number of eggs I was using resulted in a spongy cake with a moist texture. While the banana flavor was present, it wasn’t as prominent as it was in other loaves. The loaf was jiggly to the touch and generally didn’t have much of a taste.

How long do you cool banana bread before cutting?

Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan. Remove from pan and cool another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.

What is the safest sugar substitute for diabetics?

Stevia (Truvia or Pure Via), a Natural Sweetener Option According to the 2019 Standards of Medical Care in Diabetes, published in January 2019 in Diabetes Care, nonnutritive sweeteners, including stevia, have little to no impact on blood sugar.

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