Sugar-free banana cake

8 servings Prep: 15 mins, Cooking: 35 mins
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Perfect for diabetics and children!

By Food24 March 23 2016
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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
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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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