Go Back

Sugar free banana cake

This cake has plenty of natural sweetness so there's no need for any sugar. Moist, delicious, healthy, wheat-free, sugar-free, just enjoy it. For those with high ama, kapha or mucous, you had better avoid as bananas tend to increase these.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert


  • 125 g wholemeal spelt flour OR 75g wholemeal and 50g white spelt OR 125g buckwheat flour for gluten-free option (flatter cake)
  • 2 ΒΌ tsp baking powder
  • 2 tsp ground cinnamon
  • 75 g sultanas/raisins
  • 50 g butter or ghee melted (use an oil such as coconut or sunflower oil for dairy free)
  • 2 tsp vanilla essence
  • 1 egg
  • 1 tbsp rice/oat/soya milk
  • 3 ripe bananas mashed
  • agave syrup or raw honey to serve (optional)


  • Preheat the oven to 180C/160C fan. Grease and line a 450g loaf/1lb tin with baking parchment (or a wider tin for a thinner, flatter cake - this works well with the gluten-free buckwheat option).
  • Mix the flour, baking powder, cinnamon and sultanas.
  • In another bowl, mix the butter, vanilla essence, egg, milk and mashed bananas with a fork.
  • Pour the banana mixture into the flour mixture and combine thoroughly with a wooden spoon.
  • Pour the cake mixture into the prepared tin and bake for 40 mins or until a skewer inserted in the middle comes out clean. Remove from the oven, allow to cool in the tin for 10 mins then turn out.
  • Drizzle with agave syrup/honey if using.