The key to amazing banana bread is to make it with soft, brown sugar. The stuff that is clumpy, glistening with moisture, reminiscent of molasses. It adds so much to the flavor. And actual nuts, of course.

[–] Voyajer@lemmy.world 4 points 13 hours ago (1 children)

Isn't it reminiscent of molasses because brown sugar has molasses in it?

[–] scrion@lemmy.world 3 points 10 hours ago

Yes, that is absolutely correct.

[–] krakenfury@lemmy.sdf.org 5 points 20 hours ago* (last edited 20 hours ago) (1 children)

This makes me think you could use straight sorghum, or mix in some with brown sugar.

Also makes me want to try panela, unrefined whole cane sugar from Central and South America

[–] scrion@lemmy.world 6 points 14 hours ago* (last edited 14 hours ago)

I do in fact use unrefined, brown cane sugar, although I have not tried panela specifically.

The one I use pretty much looks like this:

It's an organic fair trade brand, but I'd have to look up where it is imported from.

As I said, I can't imagine making it with any other kind of sugar any more. Sorghum seems like an interesting idea, might have to experiment with that.