Enjoy this yummy recipe for Sugar Free Banana Cake
3 large eggs
1 cup xylitol
100ml sunflower oil
1 tsp vanilla extract
3 small bananas (about 180g)
1.5 cups flour
1 tbsp baking powder
pinch of salt
100g carob chunks (optional)
fresh raspberries (optional)
Preheat your oven to 180°C and grease a 23cm ring tin.
Beat the eggs and xylitol together until pale and creamy. Add the oil, milk and vanilla extract and beat to combine.
Mash the bananas and stir into the mixture. Sift in the flour, cornflour, baking powder and salt and mix to combine.
Pour the batter into the cake tin and bake for 35 minutes or until an inserted skewer comes out clean. Leave to cool completely.
Optional decoration: Melt the carob chunks and drizzle over the cooled cake. Decorate with fresh raspberries just before serving.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate