Dairy Free, Sugar Free Banana Cake
So, technically this sugar free banana cake has sugar in it, because there’s sugar in the bananas. You can’t take the sugar out of banana cake without also removing the bananas – completely defeating the whole point of a banana cake! HOWEVER with no ADDED sugar, it’s still a low-sugar cake. Which is great option for a moderately healthy school snack.
I’ll also state the absolute obvious here; it’s not a very sweet cake. But it’s still tasty and my kids – who are absolute sugar fiends – will scoff it down and ask for more. Because I do prepare it for school lunches I have to pretty quickly whisk it away into the freezer to avoid being eaten in one day (not that that always stops them, they will eat it frozen too.)
I make a fairly large batch for my quite deep 9 inch square tin (which I bought from Kmart for only a few dollars and it’s my favourite cake tin!) so you can half the recipe if you need to, just remember to reduce the cooking time as it’ll cook much quicker!
- 6 VERY ripe bananas
- 4 eggs
- 1 cup of oil (I usually use a mild olive oil)
- 3 cups of SR flour
- Optional: vanilla extract and cinnamon to taste
I put the eggs, oil and bananas into a food processor and blend them up until not-quite smooth. You still want some texture and chunks of bananas. You can mash and mix by hand, but with this volume a food processor, blender, or stick mixer is a big plus.
Sift the flour into a large mixing bowl. Pour the banana mixture to the flour and mix until fully combined. Now also add the optional vanilla and cinnamon.
Prepare your cake tin with a little oil and flour to avoid the cake sticking. Pour the batter in and smooth it out evenly. Place the cake tin into a 160 deg preheated oven and bake for 45-60mins. Cake is cooked when a knife or skewer comes out clean.