Before you get to the ingredients list for my Sugar Free Banana Cake I may need to prepare you for something. I used a 50:50 mix of buckwheat flour and plain flour to achieve the texture and taste I wanted for this cake. I know *SHOCK* *HORROR* cover your eyes and your ears, shield your little ones from the adversity of the situation for THERE IS PLAIN FLOUR IN THIS RECIPE.
If you have read my earlier posts you will know that I have a propensity to google search to near certain destruction before making a decision so you can trust me when I say that I am well aware that Plain flour has a pretty bad reputation. It is widely regarded as evil by the health conscious masses and it does appear that they have a pretty strong argument with this one. Plain flour is what is known as a “Bad carb”, i.e. a highly processed carbohydrate and these have been ditched from diets since the invention of dieting hundreds of years ago. I’m a bit young to have been around during the invention of diets so when somebody talks about ditching carbs I automatically think of the Atkins diet which shot to fame in the 1990s in the US and gained masses of traction through the western world until sometime around 2004 when people presumably got fed up of eating meat with a side of meat and wanted a bit of bread back in their lives [I jest]. Plain flour’s latest bashing is largely thanks to the rise of the clean eating craze in which processed foods are abhorred and refined grains are a big no-no.
You can almost start to feel sorry for plain flour and those who produce it until you remember that it has literally had the goodness stripped out of it during the manufacturing process leaving you with a product that is largely void of any of the nutritional stuff it started out with and can now convert to sugar much faster in the body. “Why would somebody do that?” I hear you cry. Well, because it makes baked goods nice and fluffy and satisfying to eat and that is exactly why I used some in this recipe, and, because, at least for now, this house isn’t a 100% processed food free-zone. We do enjoy some things in moderation that we know are bad for us. Daddy if you are reading this that is NOT a license to stock my kitchen cupboards with MAOAMs.
I hope you enjoy this recipe and if you happen to be a 100% gluten free, processed-food free kind of person then you can simply replace the plain flour with more buckwheat, or if you are the kind of person that is just happy to be making a sugar free cake and isn’t too hung up on flour types then you can use plain flour only or a mixture of the two like I did. At the end of the day it is up to you, because everyone in this world has their own values and perspective and at Weaning the Nation we celebrate and appreciate that fact!
Kelly and Little Chickpea xxx
- 40g coconut oil
- 1 egg
- 2 overripe bananas
- 85g yoghurt
- 1 heaped tsp baking powder
- 180g flour (I used 90g buckwheat and 90g plain flour)
- Preheat oven to 180ºC and grease and line a baking tin with parchment (I use my 9” x 9” tray bake tin)
- Mix together your flour(s) and baking powder in a bowl and put to one side.
- Heat your coconut oil in the microwave to melt it.
- Mash your banana and yoghurt together; either by hand or blend together using a food processor if you prefer.
- Mix your flour, coconut oil and banana yoghurt mixture together.
- Beat the eggs in a separate bowl and fold them into your mixture before pouring the whole lot into the baking tray.
- Bake for around 20-25 min or until the top is starting to turn golden-brown and a fork inserted into the sponge comes out clean.
- Once the cake has come out of the oven and cooked to room temperature cut the sponge to create little cake bars ideal to snack time.