Thank you, Betsy, for the 2nd banana bread recipe.I'll try it too.

But first I will try the first recipe with my modifications--1/3 to 1/2 cup molasses, some sugar, and less baking soda (2 tsp seems too much). Now, since there'll be less liquid (bec I'll use less molasses), maybe instead of just sugar i will use honey(or half sugar and half honey.

I'll also try your orange carrot cake recipe--it looks like it's going to be moist and good BUT no way will I use 1 cup molasses again. And definitely I'll add sugar.

Thanks very much for giving me the secret for moist,dark banana bread (just go easy on the molasses ;-)

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A Note from Betsy at Recipelink:

You're welcome Cherie, I'll have to give the recipe a try. For some help in experimenting, the molasses for sugar in cakes substitution given in Grandma's Molasses recipe booklet (1946) is:
1/2 cup Grandma's molasses plus 1/4 teaspoon baking soda
replaces
1/2 cup granulated sugar plust 1 teaspoon baking powder plus 2 tablespoons milk or water.

Happy Baking!