Banana Cake - Sugar-Free and Gluten-Free

More and more people these days are decreasing their sugar intake or cutting it out entirely. I have found  that my own palette has changed over the years and I prefer more savoury foods but every now and then I do crave a sweet little something with a cup of tea in the afternoon.

This banana cake fits the bill as it is not too sweet to the taste and is sugar-free while it also ticks the wheat-free and gluten-free boxes too.

Also great for the children's lunch boxes !

Ingredients: 

125 grams of Buckwheat flour (Buckwheat is not wheat flour is comes from rhubarb) 

2 tsp of gluten free baking powder

2 tsp ground cinnamon

75 grams sultanas

50 grams butter ( melted) 

2 tsp vanilla essence

1 egg

1 tbsp milk

3 ripe bananas

Magic Ingredient: 1/2 tsp Agave Nectar or Syrup 

Method:

Preheat the oven to 180 C or fan 160 degrees. 

Grease and line a medium sized loaf tin with baking paper. 

Weigh the buckwheat flour

add the Baking powder,

the cinnamon,

and sultanas into a bowl and mix.

Then weigh the butter and melt. Put into another bowl.

Mash the bananas in a separate bowl.

 

Into the melted butter add the mashed bananas, 

 add the Magic Ingredient Agave Nectar 

the Vanilla Essence

the Egg

and the milk.

Mix with a balloon whisk or fork.

Pour the "wet" banana mixture into the "dry" mixture

and combine thoroughly with a wooden spoon.

Pour the cake mixture into the prepared tin 

and bake for 30-40 minutes or until a skewer inserted into the middle comes out clean. 

Remove from the oven and allow the cake to cool in the tin for 10 minutes.

 Then turn out.


Serve sliced.

This is a lovely moist cake that also freezes well so if you don't think you will finish it all then slice and place greaseproof paper between the slices and freeze in a zip lock bag .