Refined Sugar-Free Banana Cake

8
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

Related