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Kate

Sugar free banana cake

3 from 2 votes
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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course: Dessert
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. 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).
  2. Mix the flour, baking powder, cinnamon and sultanas.
  3. In another bowl, mix the butter, vanilla essence, egg, milk and mashed bananas with a fork.
  4. Pour the banana mixture into the flour mixture and combine thoroughly with a wooden spoon.
  5. 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.
  6. Drizzle with agave syrup/honey if using.