Switched from white sugar to honey in my banana bread... wow what a difference

I used the same recipe from my grandma for 10 years, then last weekend I swapped 3/4 cup of white sugar for 1/2 cup of local honey. The loaf came out darker, way moister, and had this subtle floral taste I wasn't expecting. Anyone else tried swapping sugar for honey in quick breads and notice a big change?

2 comments

2 Comments

taylorhunt1d agoTop Commenter

Yeah I did that with my mom's zucchini bread recipe. Came out way darker and held together better than with sugar. Had to cut back the liquid a bit though, honey's got extra moisture.

the_finley1d ago

Wait, did you actually taste test them side by side? Because I tried honey in banana bread once and it came out way too dense, almost gummy. Sugar gives that lighter, airier crumb that I personally prefer. Plus honey burns faster in the oven, so I had to pull mine early and the middle was still a bit underdone. Could be different for zucchini bread since it's already wetter, but I'm sticking with granulated for most quick breads.