Question re cakes

Aliss08

Hi all - looking for some help please. I recently made a really nice banana loaf (first time and it came out very well). However I found it a little too sweet for my taste so wondered if I could cut down on the sugar content without ruining the whole cake. I used a mix of caster and demerara perhaps that was wrong as the receipe said to use caster. It was so quick and easy that I would love to make again but cut down on the sugar if possible. Grateful for any advise. Thanks.

rosie383

Don't use demerara ever when making cakes. Apparently it doesn't dissolve enough unless you melt it in a pan, so it just sits in the cake in crystal form as far as I know. I ruined a double batch of oaty shortbread by using demerara instead of gran sugar. I think it depends on how black your bananas are too as the blacker they are, the more sweet they are.

jackieglasgow

Please post the recipe and we'll see what can be adjusted


Rosie I posted a Q for you on the 2 eggs thread earlier

flora48

I would give it a try with less sugar, try 75% of what is in recipe

Aliss08

Thanks for all the replies. The recipe is below. The bananas weren't that ripe and the demerara sugar seemed to dissolve OK.

4oz butter/marg.
6oz sugar
8oz self raising flour
2 eggs
2 large or 3 medium very ripe bananas

Thanks

jackieglasgow

cut the sugar back to 4oz, also if you aren't using salted butter, stick a pinch of salt in too.

Aliss08

Thanks Jackie, I'll give that a try.