Hi Lily! The sugar content of a banana could be measured using its glycemic index which in general doesn't usually exceed more than 20% of the weight of the banana. Still the sugar content would vary greatly depending on the ripeness of the banana so it would be difficult to calculate universally. Sugar or an alternative sweetener would really the only way to achieve a texture like the one you're describing as it has the unique property of being a dry ingredient that is hygroscopic. Happy baking!

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