Francoise Auvray baked a delicious, refined sugar-free Banana Cake during a recent Suffolk Yoga retreat with Bea Yoga, and was generous enough to pass on the recipe. What else to do but to pass it on again? I had a crack, and it turned out pretty well. Moist and plenty sweet enough to eat.
dry ingredients
340gm flour (1/2 white, 1/2 brown, better more white than brown otherwise it gets too heavy)
1t Baking Powder
a pinch of Sea Salt
wet ingredients
60g melted Butter
100g Malt Syrup (or Maple Syrup)
2 x Bananas (ripe)
1 Egg
1/2 c Oatly/Soy Milk
Hazelnuts/Walnuts (toasted)
You could add some vanilla extract (1tsp) orange or lemon rind, or dried fruit if you wish.
If you want to leave out the Egg, add an extra teaspoon of Baking Powder.
Mix dry and wet ingredients together. Don’t overmix, just mix enough to integrate the flour with the wet stuff. Pour into a greased baking dish.
Bake for 35-45mins at 180 degrees. Leave to cool. Serve with a cup of tea.
Thanks Kevin, great picture! of course i only used bananas because they were given to me and they were overipe:-)