Ratio Of Flour To Sugar In Cakes?

Holly
Silver Post Medal for All Time! 364 Posts

Does anyone know what the minimal ratio of flour to sugar is in a cake or banana bread?

I don't like these to be too sweet, but I know that sugar serves a function so I can't reduce it too much. Usually I omit 1/4 of the sugar and keep my fingers crossed.

Holly from Richardson, TX

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Dianna

July 3, 20070 found this helpful

I would try searching and/or asking here:

www.realbakingwithrose.com/

She knows everything about cakes.

Maryeileen
Bronze Request Medal for All Time! 59 Requests

July 9, 20070 found this helpful

The only function that I know sugar serves is sweetness, so cutting back the amount should not matter.

Mary Lou

July 9, 20070 found this helpful

I am a diabetic, so I have done quite a bit of experimenting with altering the sugar content in quick breads (ie banana bread) especially. For things that have extra sweet ingredients like dried cranberries, bananas, pineapple, I have cut out as much as 3/4 of the sugar with good results.

For example, I use very little actual sugar in my banana bread recipe, like 1/4-1/2 a cup total. Of course, I only use very overripe bananas(read black peel) so they are extra sweet. I freeze bananas til they go black, then thaw and use and they are very naturally sweet.

Kim Churchman
Silver Feedback Medal for All Time! 378 Feedbacks

July 9, 20070 found this helpful

I just use sucralose!

susan
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July 10, 20070 found this helpful

I regularly cut the sugar in half with no noticable difference. The less sugar you eat, the less sweet you'll want things to be. Your taste buds really do adjust.

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