Banana cake
This is a refined sugar free banana cake that I have developed for the childcare centre that I cook for.
When I make this at home I would use a mixture of spelt flour & chestnut flour
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 35
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 4 eggs
- 2 teaspoon baking soda
- 250 grams butter softened
- 1/2 cup raw honey
- 1 cup date paste
- 6 bananas, mashed
- 4 tablespoon hot milk
- 4 cups self raising flour or plain and add baking powder
- Carbohydrate 13.9031109495917 g
- Cholesterol 71.6942857142857 mg
- Fat 27.0800109429977 g
- Fiber 0.346370966725639 g
- Protein 1.99260812721848 g
- Saturated Fat 17.09139813204 g
- Serving Size 1 1 Serving (53g)
- Sodium 363.872795765929 mg
- Sugar 13.5567399828661 g
- Trans Fat 1.92482045247641 g
- Calories 302 calories
1. Cream butter, honey and date paste. I use a magimix to do this but you could use a beater. 2. Add eggs one at a time 3. Add mashed banana 4. Dissolve the baking soda in the hot milk and add to mixture 5. Sift in flour ( and baking powder) and fold through mixture 6. Pour your batter into a prepared cake tin (this mix is developed for a large slice tin serving 35-40 children, so you may prefer to use two smaller tins) 7. bake at 180Celsius for approx 20-30 minutes.
