Hi Lois, while our taste testers liked the flavor and texture of banana bread made with either 100% or 75% the amount of sugar, we did do more testing to see what would happen when reducing the sugar even further (25% and 50% sugar using baker's percentage). The texture becomes drier with lower amounts of sugar. You can check out the full article on our blog here to see more details about what to expect. You're also welcome to experiment with using liquid sweeteners in this recipe like maple syrup of honey, both of which have lower glycemic indexes than regular sugar. We hope that helps, and if you'd like to discuss further adjustments, consider giving our Baker's Hotline a call: 855-371-BAKE(2253). Kye@KAF

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