Ingredients
- 2 cups flour (plain flour, 300 grams)
- 120 grams sugar substitute (Lakanto Monkfruit Sweetener Classic specified, 2/3 cup)
- 2 teaspoons baking powder
- 125 ml olive oil (ight flavoured, 1/2 cup)
- 1/2 cup buttermilk
- 2 eggs, lightly whisked
- 1 teaspoons vanilla extract
- 354 grams bananas (mashed, 3 ripe bananas)
- Toasted coconut flakes, to sprinkle
- FOR ICING
- 250 grams strawberries (fresh, hulled, chopped)
- 250 grams cream cheese (at room temperature, chopped)
- 60 grams sugar substitute ( Lakanto Monkfruit Sweetener Classic specified, 1/3 cup)
- 1 teaspoon vanilla bean paste
How to Make
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Step 1: Preheat oven to 180°C/160°C fan forced.
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Step 2: Grease base and side of 18cm round cake pan. Line base and side with baking paper.
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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.
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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.
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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.
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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.
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Step 7: Use a spatula to spread the icing over the cake and sprinkle with coconut to serve.
We hope you enjoy this recipe!
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