Swapping sugar for Honey

5 Rules for Successfully Swapping sugar for Honey in Any Baked Goods + Amazing Banana bread recipe.


We guess lots of us has a new year resolutions. We all have something we would love to achieve. Live better.

We also believe in small changes, not the big ones which might disappear after a while. Little by little, step by step. Let’s take it easy!

We would like to call ourselves DIETARY SUPPORTERS so we would love to bring some ideas to help.

We all know sugar causes many illnesses and it doesn’t help us. But honey does!

Here are some tips


1. Honey is sweeter than sugar.

“Honey can be two or even three times SWEETER THAN SUGAR” says Shauna Sever, author of Real Sweet: More Than 80 Crave-Worthy Treats Make with Natural Sugar.
The Rule:
For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

2. Reduce the liquids.

Honey is  20 percent water, which means you’ll also want to reduce the total amount of liquids in the recipe.
The Rule: For every 1 cup of honey you’re using, subtract 1/4 cup of other liquids from the recipe.

3. Add baking soda.

If the recipe doesn’t already call for it, you’ll need to add a little baking soda. This is because honey is naturally acidic, and baking soda helps balance that acidity to allow the baked good to rise properly.

The Rule: Add 1/4 teaspoon baking soda for every 1 cup honey used.

4. Lower oven temperature

The higher sugar content in honey means it caramelises and therefore burns faster than granulated sugar. To ensure that whatever you’re baking doesn’t brown too quickly, lower the heat and keep a watchful eye. “Check it early and often to avoid burning or overbaking,” recommends Sever.

The Rule: Reduce the temperature of the oven by 4°C.

5. Match your honey with a baking

Different honey has different flavour profiles. General rule of thumb is:
“Darker he Honey stronger the flavour”. So if you are planing to bake something lighter like olive oil cake we recommend using Acacia Honey and if for example you are making a banana bread you can use Buckwheat which is great with bananas.

If you have any questions please feel free to drop us a line at hello@miod.co

 Banana Bread Recipe

Here is an amazing, sugar reduced recipe from British Great Chefs which we have tweaked for you a bit so it is fool proof and super tasty.

  • 100g of soft butter
  • 80g of Buckwheat Honey
  • large eggs
  • 200g of self-raising flour
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • bananas, ripe (approx. 400g peeled), mashed

    1 Preheat the oven to 180°C/160°C fan/Gas 4

    2 Line a 1kg loaf tin with baking paper

    3 In the bowl of an electric mixer with a paddle attachment, put the butter, honey, eggs, flour and vanilla extract. Alternatively use a large bowl and a handheld electric mixer. Beat on medium speed for a few minutes, until everything is well combined

    4 Stir in the baking powder and bicarbonate of soda and mashed bananas
    5 Turn into the prepared tin and smooth the surface with the back of a spoon. Loosely cover the tin with baking paper or foil and bake in the middle of the oven for 45 minutes–1 hour, removing the paper or foil for the last 20 minutes

    6 When the cake is ready, leave to settle in the tin for 10 minutes before turning out on to a wire rack. When it is still just warm, transfer to a plate and enjoy

    Photos by
    Kat Juchniewicz


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