Cooking with Splenda

[JanetRose]

If I used it for banana bread instead of regular sugar, can you notice the taste difference?

 

[DVC~OKW~96]

You will, on two fronts. If you replace the regular sugar measure for measure with Splenda, the bread will be too sweet as Splenda is more sweet than sugar.

It will also impart a different taste to the bread. If you are used to using Splenda then the taste won't bother you. If you are going to serve it to people who do not use artificial sweetners, then they will notice a different taste.

It may also change the texture of the bread, to a small degree.

We used to use Splenda quite a bit, and used it to replace sugar in many baked items. We no longer use it, but did learn that it's not a straight across replacement ingredient for sugar.

Oh, and if it matters (not for banana bread, I know) you cannot make caramelized anything with Splenda.

 

[JimmyPicker]

Splenda is different than regular granulated sugar. It has a bit of a different taste.

Most people I know try to split the sugar called for in the recipe in half -- half sugar, half Splenda.

Makes it less noticable, and not as sweet as if you used all Splenda.

Let us know how the banana bread turns out!

 

[tw1nsmom]

There is a slight flavor difference, but most people won't notice. I use it for both banana and zucchini bread. I also make them fat free and they're always a big hit. This past 4th of July we had our annual porch breakfast party (the parade goes past our house). We had all kinds of muffins and breakfast treats along with my homemade fat free sugar free zucchini bread. My bread was the first to go and people were asking for my recipe.

I would definitely give it a shot. You may be happy with the results.