It’s pretty astounding how much sugar most recipes include. I frequently see cake recipes that call for 2–3c worth, and assuming you get about 10–12 servings from an ordinary cake, that can be 1/8c (or 8 tsp) of sugar—or more—for every piece you eat. A better plan is for bakers to rely on the natural sweetness of fruit whenever possible.
Here’s a recipe for banana cake that has only 1/3c sugar in total, and I’m publishing it only because it has been vetted and approved by all four of my kids. Let me know what your family thinks.
WHOLE GRAIN BANANA CAKE
- 3 bananas, medium-large, smashed
- ⅓ c any sugar (or even less, I usually do 1/4 c)
- 1 egg (or egg substitute, if desired)
- ⅓ c canola or any neutral oil
- 1 ½ c whole grain flour (wheat or gluten-free, see below)
- 1 t baking soda
- 1 t baking powder
- ½ t salt