Sugar free, Butter free and Wheat free Banana Cake

The Banoffee Cake from my book Make Bake Love is one of my favorites. It’s oil based and really moist and it only takes minutes to make. Another one of it’s winning features is the thick toffee icing spread oh so generously over the top. But lately I’ve been trying to make healthier cakes, well a little healthier. Liam is nearly one year old already and the pressure is mounting for his Birthday Cake. Of course a first birthday cake has to be amazing. It’s the first of many incredible celebration cakes. So I’m practicing but I do want a baby friendly cake. The last thing I want to do is to overload him with sugar. He loves honey in his porridge so I’ve altered this recipe and replaced the sugar with honey and most of the flour with oats. So really it’s a breakfast cake. Porridge in a heart shaped tin.
This cake won’t be THE birthday one but it is a celebration cake of sorts as he started walking last week and is now unstoppable. One of many milestones. He loves the cake (phew) so I’ll be making it again!
Lilly x

180g oats, blitzed to a fine flour in a food processor
45g plain, Tritamyl, coconut or rice flour
1 tsp baking powder
3 eggs
120g honey or 100g Agave Syrup
2 medium ripe bananas, mashed
1 tsp vanilla essence
220ml olive oil or rapeseed oil

1. Preheat the oven to 180°C. Butter a 28cm springform tin and dust with flour.
2. Sieve the flours and baking powder into a bowl. Set aside.
3. In a separate bowl, beat the eggs and honey on high with an electric mixer until thickened and light in colour. Fold in the mashed banana and vanilla. Slowly drizzle in the olive oil while still mixing.
4. Add the flour mixture and mix on low speed, taking care not to overmix. Pour the batter into the prepared tin.
5. Bake for 25–30 minutes, until golden. Cool on a rack.
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12 Responses to Sugar free, Butter free and Wheat free Banana Cake

  1. Mmm looks great, just wondering you have 45g of rice flour twice, is this correct??

  2. Sadhbh says:

    What perfect timing! I was just looking at the fruit bowl contemplating what to do with the dodgy looking bananas and realising that we had no butter to make normal banana bread with and here you are with the perfect solution! I’ll try it in the morning with my toddler twins – I’m sure they’ll love it!

  3. Love the recipe. I always try and look for the healthier baking option for my kids too and to start them on the right track foodwise. Congratulations on the little man’s first steps too. The fun starts from here!!

  4. Amee says:

    Happy Birthday to Liam – a year already! Can’t wait to see what the real birthday cake will be. Where there are toddlers and smallies there are usually over-ripe bananas and this sounds rather a lovely way to use them up.

  5. Mimi says:

    Hi Lily, just spotted this now – perfect timing for me too as my daughter is on a sugar, wheat and dairy free diet. Just wondering if I substitute honey/agave with maple syrup, is it a direct swap?? Thank you! M
    Ps. Do you know the CIT event is on next Wed? Brendan Cashman this time 8)

    • Hi Mimi! Oh no, poor thing, nothing worse than restrictions! I’d say try a direct swap. It might be a little too sweet or the maple flavor too strong though? I couldn’t make the CIT event, hope you went again though and that it was great!x

  6. Mimi says:

    This comment has been removed by a blog administrator.

  7. Bronagh says:

    just to let you know normal Oats aren’t gluten free, you have to select the specific gluten free ones. Also some coeliacs are sensitive even to the gluten free oats. Would ground almonds be any good?
    Bronagh

    • Hi Bronagh, yes thats true, I just called it wheat free for that reason. I’m not sure if almonds would work but let me know if you try it! They should do as the oats are just used for binding and the almonds would have a similar effect! Thanks, Lilly

  8. See says:

    How do I find the recipe? Can’t see it here? Thanks x

    • Lilly Higgins says:

      180g oats, blitzed to a fine flour in a food processor
      45g plain, Tritamyl, coconut or rice flour
      1 tsp baking powder
      3 eggs
      120g honey or 100g Agave Syrup
      2 medium ripe bananas, mashed
      1 tsp vanilla essence
      220ml olive oil or rapeseed oil

      1. Preheat the oven to 180°C. Butter a 28cm springform tin and dust with flour.
      2. Sieve the flours and baking powder into a bowl. Set aside.
      3. In a separate bowl, beat the eggs and honey on high with an electric mixer until thickened and light in colour. Fold in the mashed banana and vanilla. Slowly drizzle in the olive oil while still mixing.
      4. Add the flour mixture and mix on low speed, taking care not to overmix. Pour the batter into the prepared tin.
      5. Bake for 25–30 minutes, until golden. Cool on a rack.

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