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 reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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