Refined Sugar-Free Banana Cake
Recipe: #35826
October 09, 2020
Categories: Desserts, Cakes, Snacks, Banana, Strawberry, Baby Shower, Birthday, Brunch, Game/Sports Day, Picnic, Potluck, Oven Bake, Sugar Substitute, more
"From our weekday newspaper The West Australian."
Ingredients
Nutritional
- Serving Size: 1 (251.8 g)
- Calories 580.4
- Total Fat - 32.4 g
- Saturated Fat - 10.4 g
- Cholesterol - 262 mg
- Sodium - 295.4 mg
- Total Carbohydrate - 61.8 g
- Dietary Fiber - 5.1 g
- Sugars - 33.4 g
- Protein - 14.7 g
- Calcium - 182.7 mg
- Iron - 2.7 mg
- Vitamin C - 6.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 180°C/160°C fan forced.
Step 2
Grease base and side of 18cm round cake pan. Line base and side with baking paper.
Step 3
Use a whisk to combine the flour, sugar substitute and baking powder in a large bowl and then make a well in the centre and pour in the oil, buttermilk, egg and vanilla and use a large metal spoon to combine then stir in banana.
Step 4
Transfer the mixture to prepared pan and bake for 45 minutes or until a skewer inserted into the centre comes out clean and then set aside in the pan for 5 minutes to cool slightly before turning onto a wire rack to cool completely.
Step 5
To make icing, use a stick blender or food processor to blend strawberries until smooth and then pass though a small sieve, discarding seeds.
Step 6
Use electric beaters to beat cream cheese, sugar substitute and vanilla in a bowl until smooth and then add strawberries and beat until just combined.
Step 7
Use a spatula to spread the icing over the cake and sprinkle with coconut to serve.
Tips
No special items needed.