Hi - Kree answered two of the questions, and I'm not sure about the third one myself. Omitting the sugar completely will definitely change the chemistry, and the end result won't be the same. The question is will the end result be good? It will be less brown and less moist, and sugar helps both those things.
I hate to say this, but I think you're just going to have make a loaf (halve the recipe and it will be fine) and see. You might end up with a slightly shorter or longer baking time, so check frequently.
I do think that this will come out - there's a lot of natural sugar in the recipe from the ripe bananas already, and they're giving a lot of moisture too. If you try it let us know what happens.
- H
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Re: Brown Sugar Banana Bread - Three Questions For Heather
