Today I had over ripe bananas to use up. My usual standby recipe for that is a Banana and Cherry Loaf. However, after being bombarded by the media in the last few weeks, I decided to try and find a recipe for a sugar free cake. After trawling through hundreds of recipes I decided on this one. Now obviously, because I am using fruit to sweeten the mixture, the cakes will contain sugar from the fruit in the form of fructose, so they are not totally sugar free. On the bright side they do not contain any processed sugar and to my surprise,even though the appearance isn’t as aesthetically pleasing as a normal cake mix, they really do taste nice.
The recipe I used was from the Good Food website. However I did adapt it to fit in with my own tastes and the type of flour I had in the cupboard and the fruit I had available.
This recipe is definitely worth a try for those of you cutting down on sugar and the cakes are definitely something children would enjoy.
Ingredients (makes 11 )
125g self-raising flour ( original recipe used wholemeal)
½ tsp baking powder
2 tsp ground cinnamon
75g fresh blueberries ( original recipe used 75g sultanas, you could also add 75g walnuts )
50g butter, melted
2 tsp vanilla essence
1 tbsp milk
3 ripe banana, mashed
Preheat oven to 180C /Fan 160C/ Gas 4
Line muffin tin with cases ( You could also bake the mixture in a 1lb loaf tin, if you are doing this make sure you line and grease the tin).
Mix flour,baking powder and cinnamon in a bowl
In another bowl mash the bananas, add the egg, vanilla essence, milk, melted butter and beat together.
Add the batter to the flour mix,fold gently to incorporate all ingredients. Fold in the blueberries.
Put a tbsp of the mix into each cup case and bake in the oven for 20-25 mins. ( if making in a loaf tin the baking time will be extended to about 40 mins).
Cool and enjoy