lighter baking

Any

Hi everyone,
We love banana loaf in this house. And so easy to bake.
Since I have a new job I eat breakfast at work so I decided this week to make banana loaf for breakfasts, but to make it less calories I have bought Tate&Lyle lighter sugar-sugar mixed with stewia plant.
I just licked my fingers after putting it in the oven and I can really taste the sweetener!!! It has the typical after taste...
Do you think this will bake out?
Does anyone use any baking sugar replacement they can recommend?

And any other easy baking ideas suitable for breakfast please? Something I can make on Sunday and it will last few days and/or can be frozen for later?

Thank you

Any

Also it tastes very sweet by the way. I am sure it tastes sweeter then normally. I checked the whole box if using 100gr of sugar (for exaple) I should use less of this (stewia powder seem normally much lighter??), but it didn't say anything..
Anyone has any ideas?? Any opinions or experiences?
Thanks

littleredhen

This is my favourite tray bakes
http://www.bbcgoodfood.com/recipes/1868/raspberry-and-almond-traybake

JIL

I have made these, they are very nice and the daily mail tells us today that coconut is the new super food.

http://www.nigella.com/recipes/view/breakfast-bars-55

JulieM

Any wrote: »

Also it tastes very sweet by the way. I am sure it tastes sweeter then normally. I checked the whole box if using 100gr of sugar (for exaple) I should use less of this (stewia powder seem normally much lighter??), but it didn't say anything..
Anyone has any ideas?? Any opinions or experiences?
Thanks

I've just looked at the recipes on the Tate and Lyle web site and it looks like you should use only half the weight of Light at Heart compared to 'proper' sugar. For example, if making a Victoria sponge with 'proper' sugar, you would normally use equal quantities of fat, sugar and flour, whereas if using Light at Heart, you use only 110g of this, and 225g of flour and fat.

Any

JulieM wrote: »

I've just looked at the recipes on the Tate and Lyle web site and it looks like you should use only half the weight of Light at Heart compared to 'proper' sugar. For example, if making a Victoria sponge with 'proper' sugar, you would normally use equal quantities of fat, sugar and flour, whereas if using Light at Heart, you use only 110g of this, and 225g of flour and fat.

Thank you, why do they not put it on the box??? Not even "look here for more info". Not happy.
Won't half the amount change the texture of the bake though?

theoretica

I usually use less sugar than the recipe says because I find most recipes are sweeter than I want.

Any

JulieM wrote: »

I've just looked at the recipes on the Tate and Lyle web site and it looks like you should use only half the weight of Light at Heart compared to 'proper' sugar. For example, if making a Victoria sponge with 'proper' sugar, you would normally use equal quantities of fat, sugar and flour, whereas if using Light at Heart, you use only 110g of this, and 225g of flour and fat.

I am confused by their website... they say stevia has no calories so you can only use half of this and have 50% less calories... but this product already is 50/50 sugar/stevia..
Well it is baked now, I suppose we will know in the morning!

scarlettohara

I use this and have just had a look at my box. It does say on the back of it to only use half as much.