Sugar-free banana cake

Sugar-free banana cake

  • Rating: 4 out of 5.61 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
HighlightNutrientUnit
kcal214
fat7.6g
saturates4.5g
carbs31.7g
sugars19g
fibre3.6g
protein3.8g
low insalt0.2g
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Ingredients

Method

  • STEP 1

    Grown ups: Preheat the oven to 180C/ 160C fan/ gas mark 4. Grease and line a 450g loaf/1lb tin with baking parchment.

  • STEP 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.

  • STEP 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.

  • STEP 4

    Children: Drizzle with agave syrup if using.

Goes well with

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    Overall rating

    Rating: 4 out of 5.61 ratings
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