substitution for sugar in baking

16 Dec 2007 | Print Version | Featured in: Q & A

What is the ratio of substitution if I want to use applesauce instead of sugar in banana bread? And how will my recipe change as far as moistness?

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One Response for "substitution for sugar in baking"

Karen December 17th, 2007 at 5:23 am
I have used apple sauce as a substitute for vegetable oil in baking on a 1 to 1 ratio but never heard of substituting it for sugar. It works great as a substitute for oil.

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