Comments on: Orange-Spice Banana Bread Recipe

By: Mona Wolters

Mona Wolters — Sun, 19 Apr 2009 01:26:31 +0000

Can you please email me this recipe. I would like to print it.

By: Cameron

Cameron — Tue, 20 Jan 2009 16:08:49 +0000

I tried the office sample this morning. Not too bad. The sweetness of the orange is a little lost, and I would personally bump up the spice a little. Overall, pretty good though.

By: Edwin

Edwin — Tue, 20 Jan 2009 16:07:31 +0000

That looks so yummi!!! I will have my wife make that for me this week.

By: Su

Su — Tue, 16 Sep 2008 17:50:30 +0000

thank you for the info – great to have! Did not know about the honey vs sugar – that helps alot

As for the sour cream – I have had really good luck subing it for milk with a little added water or larger eggs and do use it in my choc cake mixes add reduce the oil – love the flavor – seams to brighten the choc flavor

I like added sour cream to pumpkin bread/cakes with good success so I thought I would try with the banana bread.

thanks again -really appreciate the info!
Su

By: admin

admin — Tue, 16 Sep 2008 02:38:38 +0000

@Su
You have to be careful when substituting any ingredients in baking, especially when the molecular makeup is very different, as is the case with honey and sugar. That does not mean, however, that you can’t do it. Just keep in mind that honey is sweeter than sugar, adds moisture and acid, while also leading to quicker browning. So, rather than using a one-to-one ratio you would, ideally, want to decrease the amount of honey to offset the sweetness; reduce the other liquids in the recipe to combat the added moisture; add baking soda to temper the acid and lower the oven temperature to prevent over-browning.

The question is, what are the ideal proportions? Depending on who you talk to the suggested ratio for substituting honey for sugar is different.

On substituting sour cream for yogurt, my concern would be that the sour cream would substantially change the flavor of the bread. I, personally, encourage creativity in cooking and would encourage you to experiment with these substitutions and let us know what you find :)

By: Su

Su — Sat, 30 Aug 2008 21:03:16 +0000

Can sour cream be substitued for the yogart?

By: Su

Su — Sat, 30 Aug 2008 21:02:26 +0000

Can Honey be substitued for sugar – if so – what proportion? Thanks

By: admin

admin — Wed, 25 Jun 2008 19:24:46 +0000

@Nicole

Give this recipe a try, it sounds like it is right up your alley. If you prefer more sweetness use bittersweet chocolate rather than the unsweetened, or a combination of both. Let me know how it turns out!

By: Nicole

Nicole — Wed, 25 Jun 2008 14:08:24 +0000

My husband hates nuts in banana bread and he loves spice bread so I’ll have to give this a try sometime! I’ve also heard that it’s great with chocolate but always forget to try it! Great recipe!

By: admin

admin — Wed, 04 Jun 2008 04:02:22 +0000

@cookie doctor

Standard bread loaf pan is what I use but any pan will do if you don’t have it.