By the way, I've used hard brown sugar before without any problem. I usually just dissolve it in whatever liquid the recipe needs. However, in Canada it doesn't usually get overheated for long periods of time...
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Wow, I had no idea it would work! I will file that away to remember.
So yeah, whereas it's usually not good to omit ingredients while baking, I guess sometimes the universe can surprise you and it'll work!
EDIT: So I did some further online research. Apparently sugar is chemically more important for baked goods involving yeast. However, it looks like you can omit sugar from non-yeasty baked goods and it'll mostly effect the flavor rather than the texture. Looks like the overripe bananas can indeed compensate.
I wouldn't recommend outright skipping the sugar. Baking is a tricky science and omitting entire categories of ingredients oftentimes messes with the chemistry and leads to an unpleasant product.
Replacing the white sugar with brown sugar should be a safer bet than omitting the sugar altogether unless you are working off a recipe formulated without sugar that is proven to be successful (I don't know any off the top of my head). Honey could work too. Here's a link regarding substitutions for white sugar in recipes.
Probably not much help, but I use Splenda regularly for banana bread. If you don't want to go that route you could probably use some honey or even syrup. I've never heard that hard brown sugar can cause diarrhea either so not sure about that.
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