Sugar-free banana cake

Sugar-free banana cake

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(26 ratings)

Prep: 10 mins Cook: 30 mins


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: per serving

  • kcal214
  • fat7.6g
  • saturates4.5g
  • carbs31.7g
  • sugars19g
  • fibre3.6g
  • protein3.8g
  • salt0.2g
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  • 125g self-raising wholemeal flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp ground cinnamon
  • 75g sultana
  • 50g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tsp vanilla essence



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 ripe bananas, mashed



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • drizzle agave syrup, to serve (optional)
    Agave syrup

    Agave syrup

    Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…


  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.

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Comments, questions and tips

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10th Sep, 2015
After reading the comments on this recipe I felt I had to add something. I made this cake this week and it was demolished by my children. So yummy and moist I made another two loaves the next day which were also gobbled up in lunch boxes. Mine didn't rise much either so will try folding in a bit more gently next time. As my 6 year old is type 1 diabetic I will be making this again and again. Its great to see a recipe without processed sugar/honey/etc etc that tastes good. As a type 1 diabetic the wholemeal flour and bananas provide carbohydrates that my son relies on to provide energy plus the fact that he is allowed 'cake' like his school pals is an added bonus. More of these recipes please for us hard pressed mums trying to provide yummy healthy treats. As for the sugar free title, I couldn't agree more with all the other posters who said that clearly its referring to the addition of processed/granulated sugar and anyone with half an interest in nutrition is aware of that. Of course the fruit has fructose to sweeten it, it wouldn't be much of a cake if it wasn't sweet.............duh!
21st Feb, 2015
Very good put only a bit of flour and added 2 eggs. Was very nice.
4th Feb, 2015
To those saying theirs didn't rise, I used plain white flour and a tablespoon (ish) of baking powder. Fold dry ingredients in gently and as soon as it's all mixed in bake at FAN 160 for 35 mins. Rose a treat and tasted fluffy and delicious!
6th Sep, 2014
I love the flavour of this cake. I used ghee instead of butter and the cake did not rise very well but still tasted really delicious. I also preferred this recipe to the healthy banana bread -much more flavour! Will be making it again.
29th Aug, 2014
Nice recipe! Lovely flavours - it satisfies a sweet craving without being overpowering. I didn't add the agave syrup or extra banana. Unfortunately mine didn't rise either.. (I even put 2 tsp of baking powder as someone suggested) Any tips? Will definitely try again!
19th Feb, 2015
If you use too much baking powder the cake over rises then falls as it can't hold the "bubbles"
8th Aug, 2014
Needed longer in the oven. 55 mins is about right. Tasted good and the kids enjoyed making and eating it.
30th Jun, 2014
I only had white SR flour, so I used that without adding baking powder. It was really yummy. It rose well and was nicely moist. Took a little longer to cook in my fan oven on 160 than 40 mins - more like 55 mins. I will be making this again.
23rd Jun, 2014
Agreed with the comments below... Hopefully most people making their own food from scratch aren't daft enough to think that bananas have no sugar in them. I think the point is that people might want to make this because it's more nutritious than ordinary sugar based cakes. Mine didn't rise (even with the extra baking powder suggested) but I was actually quite impressed with the taste. I'm not a fan of banana bread but this had more of a bread and butter pudding thing going for it (when eaten warm anyway) and was quite scrummy.
17th Jun, 2014
Great recipe. Made as alternative to the very sugary standard recipes and this was perfect. Really moist and you can't even notice that it contains a lot less sugar than your standard banana cake. Definitely going to make again and turn into muffins!


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