This is an unusual one for me. I am all about sugar. I mean, I eat a lot of vegetables too, but when it comes to cake, I am a purist – it’s got to be full of butter and sugar. That’s what cake is about, right?
A few weeks ago one of my colleagues went on a sugar free diet, and a couple of the others were just generally trying to ‘eat better’…I think we’re always striving for this in my office, but there’s a pretty consistent balance between the amount of cake and the amount of fruit consumed – recently there has been a pretty steady stream of Creme Eggs being consumed. But, I digress! To my colleague, sugar free meant no cake, so I decided to look into making sugar free cake (because an office without sugar is no fun).
And behold! I found a recipe that I like. This is pretty straightforward, and I’ve played around with it a bit – most recently I have added chocolate to it, because that still counts as low sugar, right? But what I’ve found is that in banana cake you don’t really need sugar. Granted, it makes it look a bit more appetising (for whatever reason this cake has come out a slightly grey shade of brown every time I’ve made it), but it tastes just as good because bananas are super sugary, especially if you leave them until they’re really brown. I’m not going to start advocating a sugar-free lifestyle, but, this banana bread is pretty good if you want to try it.
Sugar Free Banana Cake (adapted from BBC GoodFood)
125g plain flour
1 tsp baking powder
1 heaped tsp ground cinnamon
1/2 tsp ground nutmeg
75g walnuts (or another nut, or dark chocolate chips if you’re feeling adventurous)
50g butter, melted
1 tsp vanilla extract
1 tbsp milk
3 ripe bananas, mashed
sunflower seeds (optional)
- Preheat the oven to 180C/Gas Mark 4. Grease and line a loaf tin.
- Whisk flour, baking powder, cinnamon and nutmeg together in a large bowl. Mash the bananas in a small bowl, then add the vanilla extract, egg and milk and mix together, then add melted butter (this should be cooled a little before you add it).
- Add wet ingredients to dry ingredients and mix together until just combined. Put in the tin, sprinkle with sunflower seeds (optional) and bake for 30-40 mins until golden on top and a skewer inserted comes out clean. Leave to cool in the tin for 10+ mins, and then transfer to a cooling rack.