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Home Cooking 44

How to reduce sugar in a baking recipe without wrecking the entire dish? Or, a savoury banana bread recipe?

mollyw | Feb 21, 201201:29 AM

I like eating baked goods, but I'm not a big fan of sweet stuff. I've made loads of savoury cakes and muffins and so forth, but I wonder what would happen if I just took a recipe for, say, banana bread and cut out the sugar completely. Would the bread fall flat/ not rise or something? How important is sugar to the rising process?

Specifically, I want to make a yoghurt banana bread ( is the recipe I used) but it's very very sweet. I'd like to cut out the sugar completely, but I'm not sure what I should replace it with. I can only find recipes with sugar-replacements, but no savoury ones. So it would be great if someone could help me with either replacing the sugar with something else (like another egg or more flour or butter?) or if anyone has another banana bread recipe that is good and uses no sugar. I don't need the recipe to use yoghurt, I'm fine with eating butter.

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