I had my doubts about the recipe when I saw that it called for 1 cup molasses and no sugar. Maybe there's a typographical error?

Well, being desperate for a recipe for dark, moist banana bread or cake, I gave this recipe a try.

I was right. The texture was wonderfully moist and it was dark--too dark in fact--, and could do with some sugar. The flavor of molasses was overpowering. But thanks, because now I know how to make dark, really moist banana bread.

Only, next time, I'm going to use only 1/3 to 1/2 cup molasses and add sugar too. I suggest you do too. Don't even try to make it with 1 cup molasses.

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A Note from Betsy at Recipelink:

Hi Cherie,

Thank you for letting us know. I'm sorry the bread didn't turn out as expected. I don't think it has a typo, but I'll try to find the original pamphlet it was from to double check it. I found another version of the recipe at the Grandma's Molasses company site and added it to the recipe here. It calls for 3/4 cup molasses and 1/4 cup sugar instead of 1 cup molasses but doesn't use whole wheat flour: Grandma's Banana Bread (click here).

Happy Baking!

Betsy