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.