I have such a sweet tooth that I was known for putting maple syrup on my hash browns. But two years ago, I didn't feel so great eating sugar – it really ruins my stomach. At one point I had to cut it completely – even the fruit! Instead of being sad that I can't eat ice cream, chocolate or vegan pastry without dairy, I figured out how to achieve banana sweetness after managing to get it back into my diet without any digestive issues.  Banana puree is a great alternative to sugar! I use it to sweeten chocolate chip muffins with banana chips, add it to oatmeal and use it to make sugarless cookies.
To make sure I always have enough banana on hand, I puree it, then freeze it in ice cubes, making it easier to use than frozen pieces of whole banana. I just mash two plain size bananas with a fork and split them evenly into an ice cubes tray. Then I know that six cubes equals one banana. I store the cubes in a glass jar in the freezer.
If I want to add half a banana to sweeten my oatmeal, I can microwave three cubes in a bowl or add them to the pan if I cook oats on the stove. If I make oats overnight, I just add the frozen cubes to the jar and it freezes in the fridge overnight. It's an easy way to add natural sweetness and a great way to use a large pile of ripe bananas.