I am not a big fan of banana and wanted to see if it is possible to convert Rose’s Cranberry Banana Walnut Quick Bread recipe into a simple Cranberry Orange bread recipe. I want to leave out the banana and was wondering if I could replace it with extra sour cream or orange juice? What proportions would you recommend? Most of my recipes for cranberry orange bread taste good but seem wet inside, so I am probably putting too much liquid in during baking. Any suggestions would be greatly appreciated.

Since banana and orange have different texture, I am wondering whether OJ will make my batter wet again, but OJ is what I really want to use.

Hi, Sona!

I haven’t made this bread, but I would assume the banana has something to do with the structure.  I think you’d be better off finding a non-banana quick bread and simply adding cranberries, walnuts and a couple tablespoons of orange zest to it.  If you process the zest with the sugar in a food processor, its flavor will permeate the bread even more.

—ak

sonali00 - 22 September 2012 07:05 PM

I am not a big fan of banana and wanted to see if it is possible to convert Rose’s Cranberry Banana Walnut Quick Bread recipe into a simple Cranberry Orange bread recipe. I want to leave out the banana and was wondering if I could replace it with extra sour cream or orange juice? What proportions would you recommend? Most of my recipes for cranberry orange bread taste good but seem wet inside, so I am probably putting too much liquid in during baking. Any suggestions would be greatly appreciated.

Since banana and orange have different texture, I am wondering whether OJ will make my batter wet again, but OJ is what I really want to use.

Which book is that recipe in? I have never seen it.