I like the taste and smell of bananas, however in their natural form I find them hard to digest so haven’t had them in my diet for about 8 months now. As you might have seen from from other my posts to date, I am a big fan of comfort food so when I came across a recipe for Sugar Free Banana Cake, I just had to give it a try!
- 4 ripe bananas
- 3 eggs
- 3 tablespoons of dairy free spread
- 3/4 cup of water
- 2 cups of rice flour (sieved)
- 1 teaspoon of baking powder
- 2 teaspoons of bicarbonate of soda
- 2 teaspoons of cinnamon
Preheat the oven to 180 degrees and grease & line a 9inch cake tin.
In the blender, blitz the bananas into a smooth paste. Next add the dairy free spread, eggs and water and blend until ingredients are combined.
Meanwhile, measure out the rice flour and sieve into a bowl. Add the baking powder, bicarbonate of soda and cinnamon.
Pour the wet ingredients from the blender into the bowl with the dry ingredients. Using a wooden spoon, slowly combine the ingredients together to form a smooth cake mixture.
Pour the mixture into the ready prepared cake tin and bake in the preheated oven for approximately 45 minutes, or until a knife comes out clean.
When cooked, remove from the oven and turn out on to a wire rack to cool.
And there you have it, a dairy free, wheat free, sugar free banana cake – yum!
Banana cake top tips…
- Add a cupful of chopped pecans or walnuts to the cake mixture for an added crunch
- Slice a vanilla pod in half, scrape out the inside and add to the cake mixture for an added depth of flavour
Note – the original banana cake recipe was taken from cooks.com and tweaked to be a Fussy Foodie friednly free from banana cake .