A Banana Cake Recipe That Lets You Enjoy A Dessert Without Guilt-tripping!
This is a sugar-free Banana Cake recipe which is naturally sweetened with the goodness of Honey. Also, it happens to be one of my favourite Banana Bread recipes which I have baked almost a million times in a variety of shapes.
I have added some Cinnamon to add some depth in flavours, you may omit it or replace it with chocolate, coffee or any other flavour.
Last week my parents were visiting me, although for few hours only. That made me think, what could be best possible dinner dishes I could make that would make them happy. Since, they are currently living in Gujarat, and it pains me to say that it isn’t one of those places that can offer you a complete freedom of eating. Non-vegetarian food is, if not banned, but very hard to get by. So, along with a dinner spread of various fish dishes, I decided to go for this Banana Cake, that has been greatly toned-down in terms of calories. This was done so to suit the diet that my parents are currently following which heavily cuts down the intake of Carbohydrate and Fats. For my original Banana Cake Recipe, click here.
This Butter and Refined Sugar Free cake stores very well, so you can bake it and keep it in your fridge for next 3-4 days. Since, it doesn’t contain any butter, it remains soft and moist throughout the time. Simply microwave it for 30 seconds before having it. I personally find this cake must tastier the next day. I feel the sweetness of honey and the flavor of banana and cinnamon rounds up very nicely with the time.
This cake can be a very thoughtful gift to someone who has a sweet-tooth but has to cut down on calories for some reason.
In this post, I am going to share my recipe of No-Sugar, No-Butter yet absolutely delicious Banana-Honey-Cinnamon Cake.
- 1 Large Over-ripened Banana Mashed
- 2/3 cup All Purpose Flour
- 1/3 cup Cornflour
- 3-4 tbsp Honey
- 1 inch Cinnamon Bark Powdered
- 1/3 cup Refined Oil Flavorless, so No Soyabean Oil
- 2 Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Essence
Sieve the Flour with the Cornflour and the Baking Powder and keep it aside.
Take the Cake Tin and layer the bottom and the sides of the inside with some Oil. Then , put in a spoon of Flour into it and swirl it around to cover the greased area of the cake tin. Discard the extra of the flour. Keep it aside.
Pre-Heat the oven.
Take a mixing bowl and beat the Eggs, Oil and Vanilla Essence.
Mix the Honey and the Cinnamon Powder to the wet mix. Beat till everything is smooth.
Now, add the mashed Banana into it. You can easily mash the banana with a fork, and it is OK if it is a bit chunky. Mix it well.
Now gently fold in the dry ingredients mix into it. Just simply fold everything in with gentle strokes. Do not swirl it vigorously, as it will kill the air incorporated in the eggs and the cake will turn tough.
Now, take the greased and floured Cake Tin , and pour in the cake batter. Make the top smooth with the spatula or back of the spoon. Now, tap it gently on the counter twice to release any formed air bubble.
Bake it at 180C for 25-30 minutes, till you see the cake has started leaving the sides of the Cake Tin and the top has turned golden.
Take it out and check if its done by pricking the center with a toothpick. It should come out clean. If it’s sticky then pop it back in the oven for 2-3 minutes. Keep a look on the cake to prevent over-baking.
Once done, place the cake tin on a wire rack and let it cool for 10-15 minutes. After that de-mould it and again keep it on the wire rack for 30-45 minutes for it to cool down completely.