Food Fiend Experience - Reduced Sugar Banana Cake

I enjoy eating cake but I find many cakes sold in shops are overly sweet with a much higher sugar content than is really necessary. I have created this banana cake recipe to make a healthy version of a naughty ‘treat’. Rather than using processed white flour I have used whole wheat flour, oats, oat bran and wheat germ instead. You will be pleasantly surprised at how light this cake will taste but with the extra fibre from the different dry ingredients, along with the walnuts and seeds that have been added. I am sure this recipe will be one you will want to cut out and keep.

For more information about cookery courses available with Kathy please go to: www.foodfiendexp.com

Ingredients
100 g butter, salted
2/3 cup brown sugar
½ cup whole wheat flour
½ cup wheat germ
½ cup oats
½ cup oat bran
2 eggs
1 tsp baking soda
1 tsp baking powder
1 tsp lemon juice
1 tsp of mixed spice
½ tsp of cinnamon
3 super ripe almost black, bananas
50 g walnuts
1 to 2 tbsp of sunflower and pumpkin seeds

How to make:
1. Cream the butter and the sugar together till fluffy. Photo
2. Add the beaten eggs and mix lightly.
3. In a bowl, mix thoroughly, the whole wheat flour and other dry ingredients, the baking soda, baking powder.
4. Mash the bananas and add lemon juice and mix. Stir into the sugar and egg mixture. Photo
5. Now add the flour mixture to the banana mixture and mix thoroughly.
6. Chop walnuts and add to the batter.
7. Line loaf tin with grease proof paper, pour the batter into it and sprinkle seeds on top.
8. Bake at 180 degrees Celsius for 30-35 minutes, till a skewer inserted in the middle of the cake comes out clean.

By
Kathy Fitchett
Posted on