Twofold baking question: How do I translate a fruit bread loaf recipe to muffins? How do I go about substituting honey for sugar?

For the baking time, I would just check it regularly. I would probably start checking after about 20 minutes. I would also keep track of how long it takes so I could write that next to my recipe for future reference. I have no idea about the honey.

Yes, you could check it after 20–25 minutes by sticking a match or bamboo rod in to one of the muffins and see if it comes out dry.

And here you go for the honey sugar substitution ratio.

After looking at @janbb‘s link, I see that honey speeds up baking time. So, I would probably start checking them a little bit earlier. I would check after 15 minutes. Unless you decide to cook them at a lower temperature to account for the change.

Thanks, you two! Ordinarily, I would stick a toothpick or bamboo skewer in to see if it’s done (like with cake), only this particular recipe is a bit odd. I’ve learned from having made it a bunch of times that the skewer will come out wet even if the loaf is done.. so it apparently keeps cooking for a bit after taken out of the oven. Through trial-and-error, I’ve found that 60 minutes at 350 is simply the exact amount of time for perfection, regardless of how done or undone the bread seems inside.

Another thing that’s throwing me is that I made a double batch yesterday that had enough left over for a mini loaf, maybe half the size of a regular loaf, or a bit less. I figured it should take 30–45 minutes. Even at 45 minutes, the top was not as brown as the bigger loaves get when they’re done and when I took it out of the pan, it seemed like it might be underdone.

I just don’t get why a smaller loaf would require the same cooking time? But as I said, I’m good at following recipes, not at all an expert at the science behind it yet.

@janbb – Yay, thanks!

I guess I am going to have to experiment, after all.. I just haven’t had the time and I was hoping there was some sort of magical formula. :P

@MissAnthrope (Waves magic wand) Your muffins will be perfect!

So the toothpick doesn’t work. Have you ever tried wiggling the pan a little bit? Some recipes will change how they move when wiggled when they are nearly done.

@bobbinhood – Hmm.. no, I hadn’t thought to try that. I will on my next loaf, so I can see what it’s supposed to look like, at least. I’m thinking that muffin experimentation is the next step. Haha.. muffin experimentation.

You mentioned that it’s a really fantastic recipe. Care to share?

Absolutely.. it’s a super simple recipe out of Fanny Farmer that I modify slightly. It calls for 3 bananas, but 3 is never enough to get the mixture to a batter-like consistency. I usually use 4 or 5, but your mileage may vary. I also add more nuts than the recipe calls for because I prefer it that way.

It makes a super moist, dense, and naturally sweet bread that people gobble up. You can feel pretty good about it being fairly healthy, as it doesn’t call for any fat. It’s great toasted and you can splurge and slather butter on it (salted is my preference.. yummmm..). The loaf never lasts more than 2 or 3 days, in my experience. :)

Ingredients:

3 ripe bananas
2 eggs
2 cups flour
¾ cup sugar (regular, or turbinado works fine, too)
1 teaspoon salt
1 teaspoon baking soda
½ cup nut meats, coarsely chopped
.

How to make it:

Mix in a bowl 3 ripe bananas, well mashed, and 2 eggs, beaten until light.
Sift together 2 cups flour, ¾ cup sugar, 1 teaspoon salt, and 1 teaspoon baking soda.
Add to the first mixture.
Add ½ cup nut meats, chopped.
Stir well.
Put in a buttered loaf pan 9 by 5 inches.
Bake 1 hour at 350 degrees Fahrenheit (176 Celsius)

http://www.ochef.com/91.htm

@MA

Thanks.

You’re most welcome! I highly recommend making it. :)