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.
I would try searching and/or asking here:
She knows everything about cakes.
The only function that I know sugar serves is sweetness, so cutting back the amount should not matter.
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.
I just use sucralose!
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