Sugar Substitute
You can do this with almost any recipe . . .
Peel and freeze ripe bananas. (If you don't have time, you can skip the freezing, but freezing makes them even more sweet). Puree them in a blender or food processor, adding a tablespoon or two of water, if necessary.
You can use the above mixture as a substitue (cup for cup) for sugar in almost any baked good--cakes, cookies, brownies, quick breads. For every cup of sugar that you replace with the banana mixture, add 5-6 tablespoons of flour.
Your recipe will have a banana flavor, but not overpowering. You can use half banana and half honey if you want to decrease the banana flavor. It makes everything very moist.
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