When you are trying not to eat sugar but you have a few overripe bananas in the fruit bowl, you make No Sugar Banana Cake. This recipe is adapted from my Accidentally Sugar Free, Purposefully Gluten Free Banana Bread recipe I created years ago. Today, Kazden put his own twist on it, finding out how easy it is to adapt a baking recipe to fit his current commitment to not eating sugar.
No Sugar Banana Cake
- 4 overripe bananas
- 2 eggs
- 1/3 cup sunflower oil
- 2 teaspoons vanilla
- 1 1/2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon for sprinkling on the top
- Cooking spray
In a medium bowl, mash bananas. Add eggs, oil and vanilla and mix well. Add flour, baking powder and salt and mix them up a little bit on the top of the batter. Mix dry mixture with wet mixture until just combined. Do not over mix. Pour into a greased 8 x 8 pan and spread evenly. Sprinkle cinnamon over the top of the cake. Bake in a preheated, 350 degree oven 25 minutes or until a toothpick poked in the middle comes out clean. Add a pat of butter to melt over the top of the cake if desired.
Recipe Recap by Kazden:
Not eating sugar can be very challenging so I thought I would try to make sugar free banana cake. I altered one of my moms recipes on this blog to fit the ingredients we had on hand. I wanted them to be a little more healthy so I used whole wheat flour. I’ve tried sugar free things in the past and haven’t really enjoyed them all that much but this bread turned out surprisingly well. The texture was perfect, not too heavy not crumbly at all. The flavor was all banana and cinnamon and I didn’t miss the sweetness. I did add a little cream on the top of mine and for my dad and brother I used some Vanilla Syrup as a drizzle. It would also be great with Honey Vanilla Blackberry Syrup. People might think that making food like this isn’t easy and requires ingredients they don’t have but it turns out it’s very simple, healthy and tastes way better than something you would buy at the store.
