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I have four bananas that are way past the eating stage and a recipe for banana bread. I'd like to reduce the amount of sugar in the recipe as I think it's plenty sweet enough already.Do I need to replace the missing sugar with something in order to keep the recipe "balanced" or can I just use less?TIA
Thanks. And the cakey consistency will still be OK?
I agree - you only need a little bit of sugar if any to make banana cake!
Cake update: used just over half of the recommended sugar. If anything, still too sweet and cakey consistency was retained.Thanks all. Next time = even less sugar (means I can eat at least one extra slice, yes!)
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