Oil and sugar free banana cake, made with just a few simple ingredients.
You don’t know what to do with your ripe bananas? Try out this super easy and delicious banana cake. We have always so many ripe bananas at home, that we could bake banana desserts every day. They are so versatile and you can use them on so many different ways.
This recipe is made completely without oil and is also refined sugar free. We try to substitute coconut oil with almond butter or peanut butter. We always used coconut oil, but it contains a lot of saturated fat, that’s not great for our body.
Nut butters are much healthier than oil and also contain a lot of protein and healthy fats. They also gave desserts nice flavour and make it really moist.
For this super soft, fluffy and moist cake we used 3 riped bananas. You can’t have them too many right, because we really wanted to taste bananas in cake. They are also great natural sweetener, so you don’t have to add a lot of other sweeteners.
This cake is one of our favorite treats, and you don’t have to feel guilty if you eat too many slices. Because it’s impossible to resist another one or two.
After cooling down we topped banana cake with delicious almond butter and rice milk glaze. We also added some chopped walnuts and chocolate drops for crunchiness. It is perfect dessert, snack or even breakfast. You can store it in the fridge and it stays fresh and soft for 3 to 4 days.
- 3 ripe bananas around 300g
- 180 ml rice milk
- 30 g almond butter
- 1 tsp vanilla extract
- 20 g agave nectar
- 300 g flour
- 13 g baking powder
- 5 g baking soda
- 60 g chopped walnuts
- 25 g chocolate drops
- Mash all of the bananas.
- Add almond butter, rice milk, vanilla extract and agave nectar and mix it well together.
- In separate bowl mix all of the dry ingredients (flour, baking powder, baking soda, walnuts and chocolate drops).
- Add dry ingredients into wet ingredients and mix it well together.
- Put batter into greased baking pan and bake 30-40 minutes on 180°C.