Wholemeal sugar-free banana cake
Made with wholemeal flour and naturally sweetened with ripe bananas, this delicious cake recipe is a healthier version of the classic favourite, banana bread. Recipe and image courtesy of Doves Farm, dovesfarm.co.uk
Prep: 15 mins
Cook: 1 hr 5 mins
Total: 1 hr 20 mins
Serves: 12
Ingredients
- 400g bananas, peeled
- 1 tbsp vanilla extract
- 125ml sunflower oil, plus extra to grease
- 3 eggs
- 175g Doves Farm organic self-raising wholemeal flour
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 1kg loaf tin with oil.
Step 2
Cut one banana into thin slices. Put the remaining bananas into a food processor, add the vanilla extract and blend. Beat in the oil.
Step 3
Separate the eggs, adding the yolks to the food processor and the whites into a bowl. Sieve half the flour into the food processor and beat until combined. Tip into a large mixing bowl.
Step 4
Beat the egg whites until stiff. Using a large metal spoon, add a quarter of the egg whites to the mixing bowl. Roughly mix using a cutting and folding action with the spoon to avoid knocking the air out of the egg whites. Continue adding the egg whites in the same way. Sieve the remaining flour into the bowl and gently mix.
Step 5
Tip into the tin and smooth the top. Add the banana slices on top. Bake for about 1 hour 5 minutes, until the sponge springs back when touched. Cool in the tin for an hour then transfer to a wire rack.
