Do we need THAT much sugar in Banana Bread?

A few weeks ago I was trying out some cake recipes for one of my Pre-University Cooking Classes. When I started to research the ingredients for Banana bread, I discovered the crazy amount of sugar in each 2lb loaf! It felt wrong of me trying to promote healthy good eating for teens away from home, so I felt some experimenting was in order.
Yes I know cakes are full of sugar, but with all that natural sugar from the bananas surely you don't need that much.. ?

I started following a basic recipe that suggested I use:
75g of Butter
175g of Caster Sugar !!
450g of Bananas
2 eggs
etc etc, bla bla

I decided with my Banana Bread Recipe I would drastically cut back on the Sugar, the bananas I bought were very soft, sweet and ripe, I thought by adding dried dates that would give the loaf a caramel kick as well as adding some good fibre, and maybe throw in some walnuts for added texture.

I finally decided on a my ingredients for the perfect Banana Bread, less than half the sugar but still beautifully sweet, you really don't need that amount of sugar. I personally think by adding less sugar you can taste the banana more and still the bread is firm yet very light and delicious. Please try this out and let me know your thoughts.

Banana, Date & Walnut Bread

Marika’s Kitchen

Serves 6

Ingredients

450g Bananas peeled

2 eggs

75g caster sugar

75g Goats butter (or any other butter)

200g Spelt Flour (or Self raising flour)

¼ teaspoon of Bicarbonate of soda

½ teaspoon of cinnamon

50g Stone-out dried dates (chopped)

50g Walnuts (chopped)

½ teaspoon of salt

Method

1. Pre-heat oven to 180 degrees Celsius, and grease a 2lb loaf tin with butter, then line it with a sheet of greaseproof paper.

2. In a bowl beat together the butter and sugar with a wooden spoon, chop the bananas and mash together, then add the eggs and combine very well.

3. Now sieve the flour, bicarbonate of soda and salt into the mixture and mix very well. Add the walnuts and dates, mix.

4. Pour into a 2 lb loaf tin and into the oven for 35-40 minutes until risen and golden brown.

5. Let cool a little then take off the grease proof paper and leave to cool on a cooling tray.