Gluten free pecan and chocolate banana cake – super easy to make!
I devised this recipe last night and it came out really well. It is gluten free and it contains no added sugar. The sweetness comes from the bananas, dark chocolate and cranberries. A little xyllitol has been added to give it a sweetness boost – it is a cake after all!
Xyllitol is a new sweetener which is made from the bark of the birch tree. It contains 40% less calories than sugar and has a glycaemic index of 7 meaning that it doesn’t cause a blood sugar spike. It is even good for our teeth! Xyllitol is sold as ‘Total sweet’ in big supermarkets.
This cake can be cut into slices and frozen and then you can pack a frozen slice in a lunchbox and it will be perfect for eating at lunchtime!
Ingredients:
2 ripe bananas, mashed (peeled weight 185g)
55g xyllitol
200 g gluten free plain flour
130g butter or coconut fat
60g dark chocolate, chopped small – the darker the healthier but it’s up to you!
30g dried cranberries
45g pecans, chopped
1 medium egg
1 heaped tsp baking powder
Few drops vanilla essence
Delicious!
Method:
- Preheat the oven at 150 degrees and grease a loaf tin.
- Combine the xyllitol, flour and butter in a food processor or bowl and mix well.
- Add in the remaining ingredients and mix again.
- Transfer to the loaf tin and bake for 50 minutes until a knife comes out clean from the cake.
- Allow to cool on a wire rack.
