I've got a banana bread recipe whose main ingredients are as follows (for
one loaf).

1-1/3 cups flour
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
5 TBS butter
2/3 cup sugar
2 eggs
1 cup mashed banana
1/2 cup nuts

This is way too sweet for me and my audience. If the sugar were eliminated
completely, what would be the best way to adjust for that?

"JoeSpareBedroom" > wrote in
:

> I've got a banana bread recipe whose main ingredients are as follows
> (for one loaf).
>
> 1-1/3 cups flour
> 3/4 tsp salt
> 1/2 tsp baking soda
> 1/4 tsp baking powder
> 5 TBS butter
> 2/3 cup sugar
> 2 eggs
> 1 cup mashed banana
> 1/2 cup nuts
>
> This is way too sweet for me and my audience. If the sugar were
> eliminated completely, what would be the best way to adjust for that?


Joe,

Add more banana?

Andy

"Andy" <q> wrote in message ...
> "JoeSpareBedroom" > wrote in
> :
>
>> I've got a banana bread recipe whose main ingredients are as follows
>> (for one loaf).
>>
>> 1-1/3 cups flour
>> 3/4 tsp salt
>> 1/2 tsp baking soda
>> 1/4 tsp baking powder
>> 5 TBS butter
>> 2/3 cup sugar
>> 2 eggs
>> 1 cup mashed banana
>> 1/2 cup nuts
>>
>> This is way too sweet for me and my audience. If the sugar were
>> eliminated completely, what would be the best way to adjust for that?
>
>
> Joe,
>
> Add more banana?
>
> Andy
>

I'm thinking that since I'm removing a dry ingredient, I might need to
adjust by increasing the flour. But, flour doesn't behave the same way as
sugar, so I'm in a quandary. If I had lots of ripe bananas on hand, I'd just
experiment, but I need this baked tonight - not enough time to wait for more
to ripen.

writes:
>
>"Andy" <q> wrote in message ...
>> "JoeSpareBedroom" > wrote in
>> :
>>
>>> I've got a banana bread recipe whose main ingredients are as follows
>>> (for one loaf).
>>>
>>> 1-1/3 cups flour
>>> 3/4 tsp salt
>>> 1/2 tsp baking soda
>>> 1/4 tsp baking powder
>>> 5 TBS butter
>>> 2/3 cup sugar
>>> 2 eggs
>>> 1 cup mashed banana
>>> 1/2 cup nuts
>>>
>>> This is way too sweet for me and my audience. If the sugar were
>>> eliminated completely, what would be the best way to adjust for that?
>>
>>
>> Joe,
>>
>> Add more banana?
>>
>> Andy
>>
>
>I'm thinking that since I'm removing a dry ingredient, I might need to
>adjust by increasing the flour. But, flour doesn't behave the same way as
>sugar, so I'm in a quandary. If I had lots of ripe bananas on hand, I'd just
>experiment, but I need this baked tonight - not enough time to wait for more
>to ripen.

FYI I use a lot less sugar than that in my banana bread and it's not too
sweet. The sugar:flour ratio in my recipe is 1:5 by volume. You might just
be able to drop down to about 1/4 cup and not make any other adjustments.

JoeSpareBedroom wrote:

>
> "Andy" <q> wrote in message
> ... >"JoeSpareBedroom"
> > wrote in
> > :
> >
> > > I've got a banana bread recipe whose main ingredients are as
> > > follows (for one loaf).

> > > This is way too sweet for me and my audience. If the sugar were
> > > eliminated completely, what would be the best way to adjust for
> > > that?

> > Add more banana?

> I'm thinking that since I'm removing a dry ingredient, I might need
> to adjust by increasing the flour.

In baking, sugar is considered a wet ingredient.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

JoeSpareBedroom wrote:
>
> I'm thinking that since I'm removing a dry ingredient, I might need to
> adjust by increasing the flour. But, flour doesn't behave the same way as
> sugar, so I'm in a quandary. If I had lots of ripe bananas on hand, I'd just
> experiment, but I need this baked tonight - not enough time to wait for more
> to ripen.

Sugar isn't considered to be a dry ingredient when it comes to baking.
Some actually consider it to be a wet ingredient since it dissolves
easily and it also attracts moisture.

JoeSpareBedroom wrote:
>>Joe,
>>
>>Add more banana?
>>
>>Andy
>>
>
>
> I'm thinking that since I'm removing a dry ingredient, I might need to
> adjust by increasing the flour. But, flour doesn't behave the same way as
> sugar, so I'm in a quandary. If I had lots of ripe bananas on hand, I'd just
> experiment, but I need this baked tonight - not enough time to wait for more
> to ripen.

Sugar is technically a wet ingredient, and adding a bananna woud make
the bread too moist most likely. I'd just reduce the amount of sugar
and/or replace it with honey if you are concerned about refined sugars too.

"Denise~*" > wrote in message
m...
> JoeSpareBedroom wrote:
>>>Joe,
>>>
>>>Add more banana?
>>>
>>>Andy
>>>
>>
>>
>> I'm thinking that since I'm removing a dry ingredient, I might need to
>> adjust by increasing the flour. But, flour doesn't behave the same way as
>> sugar, so I'm in a quandary. If I had lots of ripe bananas on hand, I'd
>> just experiment, but I need this baked tonight - not enough time to wait
>> for more to ripen.
>
> Sugar is technically a wet ingredient, and adding a bananna woud make the
> bread too moist most likely. I'd just reduce the amount of sugar and/or
> replace it with honey if you are concerned about refined sugars too.


The sugar's been reduced from 2/3 cup to about a tablespoon. We shall see.

On Tue, 20 Jun 2006 15:59:24 GMT, JoeSpareBedroom wrote:

> I've got a banana bread recipe whose main ingredients are as follows (for
> one loaf).
>
> 1-1/3 cups flour
> 3/4 tsp salt
> 1/2 tsp baking soda
> 1/4 tsp baking powder
> 5 TBS butter
> 2/3 cup sugar
> 2 eggs
> 1 cup mashed banana
> 1/2 cup nuts
>
> This is way too sweet for me and my audience. If the sugar were eliminated
> completely, what would be the best way to adjust for that?
>
Why not reduce it by half first?
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Tue, 20 Jun 2006 15:59:24 GMT, "JoeSpareBedroom"
> wrote:

>I've got a banana bread recipe whose main ingredients are as follows (for
>one loaf).
>
>1-1/3 cups flour
>3/4 tsp salt
>1/2 tsp baking soda
>1/4 tsp baking powder
>5 TBS butter
>2/3 cup sugar
>2 eggs
>1 cup mashed banana
>1/2 cup nuts
>
>This is way too sweet for me and my audience. If the sugar were eliminated
>completely, what would be the best way to adjust for that?

Just use a LOT less sugar in the recipe... when I make a cake I
usually use about half a cup of sugar to THREE cups of flour (as
opposed to the original base recipe which used 1/2 cup sugar and 1-1/2
cups flour)...