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LEKESHIA35 SparkPoints: (4,483)
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2/27/14 9:23 A

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no i have not, but i wander what it would taste like

i gotta stick with my goal. i can see my way through this this and i will succeed.


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SPARKLEYSHINE's Photo SPARKLEYSHINE SparkPoints: (23,929)
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2/6/14 3:05 P

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Nothing wrong with hard brown sugar. You can microwave it for a few seconds at a time to make it soft again BTW! Hope your bread turned out good!



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DUNJITZA66's Photo DUNJITZA66 SparkPoints: (10,190)
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2/3/14 2:41 A

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I don''t use sugar,,,don't have it in my house. I use honey in pies,muffins, breads and
it tastes great and doesn't change consistency if i use honey or sugar



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LAURAJA1 SparkPoints: (6)
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2/1/14 3:21 P

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I don't think that would result from using hard brown sugar, I don't think you need to worry about that.

Incidentally, brown sugar (instead of white) sounds like it could taste good in banana bread.

NSPIXIE's Photo NSPIXIE SparkPoints: (44,885)
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1/21/14 7:02 P

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Sparkrecipes has this:

recipes.sparkpeople.com/recipe-detail.asp?
recipe=56794


It's really good and low sugar.

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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BROWNJACQUI12 SparkPoints: (813)
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1/19/14 10:56 P

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I have made banana bread using applesauce.

AMYISSUCCEEDING's Photo AMYISSUCCEEDING Posts: 21,195
1/18/14 11:01 P

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No. I very seldom ever make banana bread.

Co-Leader for the EE Team.

Amy from Oregon

Take it One Day At A Time!

Pacific Time


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IHAVEADUMBNAME1's Photo IHAVEADUMBNAME1 Posts: 35
11/13/13 5:04 P

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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! emoticon

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.

Edited by: IHAVEADUMBNAME1 at: 11/13/2013 (17:07)

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SIMPLYME80's Photo SIMPLYME80 Posts: 406
11/13/13 4:31 P

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Hi,I made banana bread this morning using no sugar. If the bananas ore overripe they will be sweet enough without sugar used in a recipe.

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IHAVEADUMBNAME1's Photo IHAVEADUMBNAME1 Posts: 35
11/13/13 1:22 P

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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.

www.instructables.com/answers/Can-you-subs
titute-white-sugar-for-brown/


I have not found any evidence claiming that brown sugar causes diarrhea, at least any more than any other sugar might if you are sensitive to it.

Edited by: IHAVEADUMBNAME1 at: 11/13/2013 (13:22)

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DANCEMOM1970's Photo DANCEMOM1970 SparkPoints: (25,865)
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10/9/13 10:06 P

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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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JJ625JONES's Photo JJ625JONES Posts: 130
10/9/13 4:18 P

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I'm out of sugar but I have everything else I need to make banana bread! I do have brown sugar, but it's rock hard and I'm worried about it causing diarrhea- anyone know anything about that?

What if I just skip the sugar the recipe calls for? Has anyone done this? I don't have applesauce or anything to substitute.

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