That time I swapped sugar for honey in banana bread and wound up with soup

I was out of white sugar halfway through mixing my banana bread batter last Sunday and thought hey honey is sweet so it'll work. Big mistake. I dumped in about 3/4 cup of honey and did not adjust the liquid at all. The batter turned into this watery mess that looked like pancake mix after a bad night. I baked it anyway cause I hate wasting ingredients and it came out flat and sticky with a gummy center. The thing barely held together and tasted way too sweet even for me. Turns out honey brings extra moisture plus its own sugars so you gotta cut the wet stuff by like a quarter cup. Anyone else wreck a bake by pulling a last minute swap like that?

2 comments

2 Comments

quinns201d ago

Honey's actually sweeter so you'd need way less than 3/4 cup.

simon_coleman1d ago

Woah hold up, that's not totally right actually. Honey is sweeter by weight but a lot of recipes use honey because it's also more liquid than sugar so you gotta account for that moisture difference too. If you just cut it to 1/2 cup or whatever you might end up with a drier result that doesn't bind right. I've messed up cookies before doing that exact thing.