Perfect treat for a dull Friday afternoon. Made in less than 10 minutes and bakes in 45, you can go from start to finish in under an hour. Banana and almond cake is dangerously more-ish and there was a race on between Jamie and me to see who could finish it first. Thankfully for my waistline I had to go out, so he and his friend polished it off. Another one to add to the fantastically easy to make portfolio.
I wanted to try a skinny version using Light at heart sugar (a sugar and stevia blend giving 50% less calories) and Sweet Freedom a fruit syrup with 25% fewer calories, in place of the honey. I give the regular version here, but with quantities for the skinny version at the end. It is also wheat and diary free. However, I’ve gotta be honest – the full sugar version is way better. The skinny version is ok, but it is a bit like drinking wine with the alcohol removed!
To serve 8-10, using a lined 20cm/8 inch cake tin, or a lined 2lb loaf tin
- 3 Medium bananas – Fairtrade if possible
- 100g golden caster sugar
- 100g runny honey
- 1 tsp vanilla essence
- 200g/7. oz ground almonds
- 6 whole medium eggs
- Preheat the oven to 200C/400F/Gas 6
- Place the peeled and roughly chopped bananas in a food processor, and mix until smooth
- Place all of the remaining ingredients in the food processor with the banans and blend until well mixed
- Place the mixture into lined cake or loaf tins and bake for 45 minutes.
- 50g Tate & Lyle Light at heart, in place of caster sugar
- 75g Sweet Freedom or Agave Nectar, in place of honey