Baking with Sugar Substitute: Stevia-Sweetened Banana Bread

Name: Baking with Sugar Substitute: Stevia-Sweetened Banana Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Cuisine: International
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup stevia granulated sweetener (make sure it's formulated for baking); 2 large eggs; 2 1/3 cups mashed overripe bananas (about 4 to 5 medium bananas); 1 teaspoon vanilla extract; 1/2 cup chopped walnuts or pecans (optional)

ByThe Chef

Nov 14, 20242 min

3.9(20)

Prep Time

15 mins

Cook Time

60 mins

Total Time

75 min

Servings

Difficulty

Easy

Explore the role of sugar in baking, the properties of sugar substitutes such as stevia, their impact on baked goods, and how to make the necessary adjustments when using them.

3.9 (20 ratings)

Navigating the world of sugar substitutes in baking can be a complex but rewarding adventure. Each sugar substitute achieves the goal of reduced calories (I mean who doesn’t want to eat more desserts without the extra calories right?!) but also brings unique challenges in baking. I am sharing below the impact of sugar substitute— stevia, on baking and suggestions on how you can make adjustments to help you achieve the best results.

Understanding Sugar's Role in Baking

Sugar is crucial in baking for its ability to provide sweetness, moisture, structure, and browning. Replacing it involves more than swapping one ingredient for another; it requires an understanding of the functional properties of each substitute.

Many bakes get their golden-brown colour from the caramelising of sugar during the cooking process. Sugar substitutes often don’t caramelise like regular sugar, which can result in a pallid-looking cake (read more here ).

Sugar alcohols can be used as a straight swap for table sugar in heavier cakes but need to be combined with other ingredients to make light cakes.

Curious to see these substitutes in action? Check out our recipes featuring erythritol, xylitol, and monk fruit sweetener. Each recipe is crafted to delight your taste buds without the sugar overload.

Guide to Stevia

1. Stevia

- Properties: Derived from the Stevia rebaudiana plant, stevia is a potent, no-calorie sweetener. Stevia is primarily grown in Brazil, Paraguay, Japan and China. It tastes 200 to 300 times sweeter than table sugar.

- Effects in Baking: Lacks the bulk and structural benefits of sugar, which can result in denser, drier products.

- Adjustments: Use in combination with a bulking agent like apple sauce or mashed bananas to add volume and moisture. Increase rising agents slightly to help achieve a lighter texture.

Practical Tips for Each Substitute

- Testing is Key: Always test recipes with small batches first to adjust the level of sweetness and textural changes.

- Hydration Matters: Some sugar substitutes can absorb more liquid than sugar. You may need to adjust the liquid ingredients in your recipes to maintain the desired consistency.

- Temperature Adjustments: Some substitutes, like xylitol, can burn at lower temperatures than sugar. Monitor your baking closely and consider lowering the oven temperature slightly.

The art of using sugar substitutes in baking requires careful consideration of each alternative's unique properties. By understanding these nuances and making thoughtful adjustments, you can create healthier and delicious baked goods that cater to various dietary needs without compromising on taste or texture.

Baking with Sugar Substitute: Stevia-Sweetened Banana Bread

Prep: 15 minsCook: 60 minsServes: 8Easy

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup stevia granulated sweetener (make sure it's formulated for baking)
2 large eggs
2 1/3 cups mashed overripe bananas (about 4 to 5 medium bananas)
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)

Instructions

1
Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
2
Combine Dry Ingredients: In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
3
Cream Butter and Stevia: In a large bowl, use an electric mixer to cream the softened butter and stevia together until light and fluffy. This may take a little longer than when using regular sugar, as stevia doesn't cream in the same way.
4
Add Eggs and Banana: Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract until well blended.
5
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the banana mixture, mixing until the flour is just incorporated. Avoid overmixing to keep the bread tender.
6
Add Nuts: Fold in the nuts, if using, until evenly distributed.
7
Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8
Cool: Let the bread cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
9
Serve: Slice and serve the banana bread once it's cooled, or wrap it up to keep it moist and fresh for several days.