Sugar-Free Banana Whole Wheat Cake Recipe

This week, Integralisimo offers you this wonderful sugar-free whole wheat banana cake. An excellent recipe for those who cannot consume sugar or simply want to reduce it from their daily diet. Make your breakfasts and snacks healthier by eating with 100% whole grain ingredients but in an exquisite and sugar-free way.

Let’s talk a bit about the recipe:

Preparing this whole wheat cake is simple, since it is a recipe that has no complications in its preparation and has more than one advantage. The ingredients are frequently used and just a few, easy to find in any market. In addition, you can change any of them according to preference or need without inconvenience.

Being a cake and not a sponge cake, other ingredients are used Also, you have two options to prepare it, which will depend on its final texture. Because it can be more or less fluffy and high, depending on the availability or not of an electric mixer. However, the recipe can still be made without this item.

About the ingredients:

At Integralisimo, the whole wheat flour used is 100% organic whole wheat, finely ground (unless it is mentioned). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that less volume will result in a smaller final product.

The fat used in this opportunity is sunflower oil. However, it can be replaced with butter, margarine, olive oil, coconut oil, etc. Nevertheless, depending on the type of fat used, it might change the texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.

In the same way, you have the choice of using milk, no-dairy milk or simply water. As well as the option to use a mixture of them, that is, half-and-half. However, replacing with just water will result in a slightly more rustic texture. So keep these details in mind when modifying the recipe.

Sugar-Free Banana Whole Wheat Cake Recipe

Although bananas are used to flavor and aromatize this cake, they are also used as a natural sweetener. Because it is a type of fruit that the more ripe it gets, its sweetness and benefits increase proportionally. That is why any recipe that is made with them is considered this sweetness product of their maturity.

About sweeteners:

To sweeten you can choose any kind of sweetener, whether artificial or natural, but suitable for prolonged baking. Being among the best known and used options: powdered sweetener, liquid sweetener, powdered stevia, liquid stevia, honey, sucrose, molasses, agave syrup, panela, maple syrup, etc.

Las personas con enfermedad diabética deben utilizar el tipo de edulcorante que corresponda y en caso de duda consultar a su médico de cabecera. In the following table, you can observe the equivalences of the most common sweeteners used per 100 grams of sugar:

3.53 OZ0.35 OZ
7,5 ml
0.39 OZ
8 ML
Values equivalent to 3.53 oz (100 grams) of granulated white sugar * approximate

About cooking:

Finally, this whole wheat banana cake is baked at a medium low temperature, which is around 180 degrees / 356 Fahrenheit for about 50 minutes. It is recommended for a good result, first to adapt the baking according to the type of oven available and second, that the baking is as punctual as possible and not dry out.

Do you have any doubt or suggestion? Write a comment at the end of this recipe 👇

Do not forget to follow me on social networks to know the latest news in whole grain recipes!

Visit my general site Locos Por La Comida where you will find all Integralisimo, Locos Por Los Dulces and Veganisimos recipes.

Did You Make This Recipe?
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