Name: Sugar-free banana cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 3 eggs large; 1 cup xylitol; 100 ml sunflower oil; 1 tsp vanilla extract; 3 bananas small; 1.5 cup flour; 100 ml cornflour; 1 Tbs Robertson's baking powder; salt just a pinch; 100 g carob chunks; raspberries

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Ingredients (11)

3	eggs — large
1 cup	xylitol
100 ml	sunflower oil
1 tsp	vanilla — extract
3	bananas — small
1.5 cup	flour
100 ml	cornflour
1 Tbs	Robertson's baking powder
	salt — just a pinch
100 g	carob — chunks
	raspberries

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Method:

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.

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