Sugar-free banana cake

Sugar-free banana cake

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(8 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Cuts into 6 - 8 slices

The natural sweetness of fruit and a drizzle of agave syrup means less added sugar is needed in this banana bread

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
214
protein
3.8g
carbs
31.7g
fat
7.6g
saturates
4.5g
fibre
3.6g
sugar
19g
salt
0.2g

Ingredients

  • 125g self-raising wholemeal flour
  • ½ tsp baking powder
  • 2 tsp ground cinnamon
  • 75g sultanas
  • 50g butter, melted
  • 2 tsp vanilla essence
  • 1 egg
  • 1 tbsp milk
  • 3 ripe bananas, mashed
  • drizzle agave syrup, to serve (optional)

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Method

  1. Grown ups: Preheat the oven to 180C/ 160C fan/ gas mark 4. Grease and line a 450g loaf/1lb tin with baking parchment.
  2. Children: Weigh the flour, baking powder, cinnamon and sultanas into a bowl and mix with a wooden spoon. Then weigh the butter, vanilla essence, egg, milk and mashed bananas and put into another bowl or jug and mix with a small balloon whisk or fork. Pour the ‘wet’ banana mixture into the ‘dry’ flour mixture and combine thoroughly with a wooden spoon. Weighing needs to be very accurate when baking so help older children to measure carefully. Younger children can also get involved by spooning or pouring into the scales with adult supervision. Younger children can also beat the egg with a fork and mash the banana with a potato masher.
  3. Grown ups: Pour the cake mixture into the prepared tin and bake for 30 - 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.
  4. Children: Drizzle with agave syrup if using.

Recipe from bbcgoodfood.com, July 2012

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Comments

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Charlie T's picture

This banana cake recipe is the best.
I use an olive oil marg instead of blower utter and mixed fruit instead od just sultanas.
Sprinkle with sunflower seeds and you have a bread/cake with good stuff intertwined with a lovely texture and taste.
Recommended!

sabamoley's picture

Very tasty cake. Tried the healthy banana bread recipe last week but preferred this one. Found it sweet enough without the agave syrup or an extra banana. Thought 2 tsp cinnamon seemed like a lot, but it tasted like the right amount when cooked. I cooked it for about an hour before it was cooked through.

Innette's picture

The cake doesn't have any refined sugars added. Usually when people refer to 'sugar' they are referring to table sugar - sucrose. The bananas contain sugar in the form of fructose, but also contain fibre etc., making the bananas a healthier choice for sweetening the cake than table sugar.

The twix and the kit-kat have nothing going for them (nutritionally speaking), so the cake may be a slightly better choice, if you want your calories with a bit of fibre, vitamins and minerals added too.

julese's picture

This recipe is NOT "Sugar-free" as stated, as bananas are full of sugars (maybe natural sugars, but still sugars). Sultanas are also packed full of sugar. Agave syrup also has 72% sugar content (clear honey has 77%, just for comparison).

If you add up all the macronutrients, this recipe has in excess of 19g of sugars per SMALL slice. That is simply NOT "Sugar-free".

To call this cake "Sugar Free" is not only misleading but is an entirely FALSE claim (if it was sold in a shop or café as "Sugar-Free" it would actually be illegal!).

Please, PLEASE, BBC GOOD FOOD (and all other Food sites/Books/Chefs) stop misleading the public with claims of "Sugar Free".

Sugar is Sugar, whether it's from Table sugar, fresh fruit, dried fruits, Agave, Honey or wherever... it STILL affects Blood Sugar levels and insulin and is NOT automatically healthy just because it's from a "natural" source.

Even worse, such false claims can be dangerous for Diabetics who might see this and think it is "Sugar Free" so OK for them to eat.

To put this into perspective, a single finger of a Twix chocolate bar has 12.2g of sugars, and a 4 finger Kit Kat chocolate bar has 19.2g of Sugars. Yet this recipe has over 19g sugars per SMALL slice, and is claiming to be "Sugar Free"..... It ISN'T.

julese's picture

This recipe is NOT "Sugar-free" as stated, as bananas are full of sugars (maybe natural sugars, but still sugars. Sultanas are also packed full of sugar. Agave syrup also has 72% sugar content (clear honey has 77%, just for comparison!).
If you add up all the macronutrients, this recipe has in excess of 19g of sugars per SMALL slice. That is simply NOT "Sugar-free".
To call this cake "Sugar Free" is not only misleading but is an entirely FALSE claim (if it was sold in a shop or café as "Sugar-Free" it would actually be illegal!).

Please, PLEASE, BBC GOOD FOOD (and all other Food sites/Books/Chefs) stop misleading the public with claims of "Sugar Free".
Sugar is Sugar, whether it's from Table sugar, fresh fruit, dried fruits, Agave, Honey or wherever... it STILL affects Blood Sugar levels and insulin and is NOT automatically healthy just because it's from a "natural" source.

Even worse, such false claims can be dangerous for Diabetics who might see this and think it is "Sugar Free" so OK for them to eat.

To put this into perspective, a single finger of a Twix chocolate bar has 12.2g of sugars, and a 4 finger Kit Kat chocolate bar has 19.2g of Sugars. Yet this recipe has over 19g sugars per SMALL slice, and is claiming to be "Sugar Free"..... It ISN'T.

aft's picture

Tasted yummy, but did not rise. Also it took 10 minutes more to cook but this might be because I slightly changed the ingredients. I used Olivio not butter to make it more healthy. I also used an extra banana and this made it sweet enough to eat without syrup. Addition: I have made this a few times now, just add 2 tspns of baking powder and it will rise.

Melloni100's picture

Just made this and was very happy with it, it's very yummy. I used spelt flour and it rose beautifully. I'm not keen on sultanas so substituted 50 grams of 85% dark choc chunks instead. A moist and delicious cake, and sweet enough for my taste. Thank you!

Isleworth's picture

Texture was nice but too much cinnamon and not quite sweet enough. Made it the next time with half a tsp cinnamon and half tsp nutmeg instead and used one more banana to sweeten it up a bit and it was perfect for me.

jerseybean68's picture

I have just done this cake and it is delouses I used 125g self-raising white flour instead of whole meal as that is all I had at the time. And don’t make the same mistake as me and use a baking tray that is to big as the cake came out a little thin but it was still scrumches’ over all a really easy to do and good tasting cake.

ktbrett22's picture
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I'm usually awful at baking and was a bit worried having read reviews saying that this doesn't rise, but I had no problem at all. It's risen nicely and tastes delicious! My tip though is not to use the baking parchment. I found it worked better to grease the tin with butter and a few sprays of fry-light.

ninnoc's picture

I'm baking this now because the recipe looks wonderful and quite guilt-free!
I'm wondering though: the recipe says "Cuts into 6 - 8 slices" and says that there are 214 kcalories per serving. But surely the calories per serving depend on whether you cut the cake into 6,7 or 8 slices. Does anyone know how GoodFood calculates that? I.e., is it 214 calories per serving when cut into 6, 7 or 8 slices?

sabamoley's picture

I think those calories are for cutting into 6 slices, as when I put it into My Fitness Pal 1/8 came out at 160 calories.

katiebrien's picture
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mine didnt rise either :( tasted lovely, though, does anyone have any tips of what to do to make it rise?

lhaapalahti's picture
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This recipe is great. I usually use chopped dried apricots instead of sultanas and make cupcakes (I don't use the agave syrup). They are perfect to put in my son's lunch box.

mcolquhoun's picture

The recipe says 3 milk, but what is the mesurement, 3 tablespoons?

madre1's picture
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I found this a great sugar free cake and will certainly make it again. Liked the agave syrup topping too.

carolinehire's picture

Hi, sorry the egg was missing from the ingredients list. We have now added it to the list. The recipe tested well so we hope you enjoy it. Caroline.

neekynoo's picture
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Have made this twice now, once with an egg and once without as was not included in the ingredients list. It did not rise either time and was very disappointing both times, however did taste ok.

kadi592's picture

in the instructions it says put an egg in a bowl but in the igredients it doesn't even say you need an egg ... confused :P

julesthenorweegie's picture

Bella,
Normally when I make banana bread, I use normal flour and a tsp of baking powder, and it comes out tasting and looking delicious, so you should be OK :)
For a more filling bread you can even substitute some of the flour for oats and nuts.

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