Problem is, since watching Robert Lustig’s video “The Bitter Truth” calling sugar a poison, I can hardly bring myself to use sugar, even when baking sweets. The other day, I prepared my favorite (PPK’s) banana bread recipe minus sugar for the first time, and honestly thought it could have done with a few chocolate chips. So, when a recipe calls for chocolate chips–even semi-sweet ones–like this one for banana blondies, it wasn’t a difficult choice to leave the sugar out of the blondie dough.
Until recently, I had routinely cut the amount of sugar in recipes by half, or even two-thirds, in addition to reducing processed fat like oil and margarine to a minimum. As time went on, I found the taste was often still too sweet, but I didn’t reduce sugar further for fear of ruining the original recipe or winding up with something friends or house guests would find inedible!
In the end, the sugarless banana bread tasted great as-is, especially lightly toasted. The blondies were satisfying but slightly heavy, so I plan to add a little baking powder next time (like Isa) and try substituting spelt flour for whole wheat flour, too.
As for sugar, if they don’t taste sweet enough, you can always add more next time, but why not try using fruit and other add-ins (sparingly) to bring out the natural sweetness and nutrition instead?
1/4 cup oil
2-3 ripe bananas, mashed
1 tsp vanilla
1/4 tsp salt
1 cup whole wheat pasty flour
1/2 cup peanut butter
1/4 cup almonds, roughly chopped
1/4 cup walnuts, roughly chopped
3/4 cup vegan semi-sweet chocolate chips
Preheat oven to 350F (180C). Lightly grease an 8×8 pan and set aside.
Mix together oil, mashed bananas and vanilla. Add salt, and stir in flour.
Mix in peanut butter, almonds and walnuts. Fold in chocolate chips.
Pour into prepared pan. Bake 20-25 minutes.
Please let me know how you would improve them, unless of course, it involves putting back the sugar!