Have you ever wondered if it is possible to make a sugar free and healthy banana cake. Then not only make it but enjoy it as well?

This is the recipe that you have been looking for.

This is a diabetic friendly, healthy and full of natural goodness recipe.

Even those that aren’t diabetic will not tell that it is healthy. That means that you can always enjoy another piece. That’s if there is any left.

Ingredients:

  • 1 1/2 cups spelt flour (preferably organic)
  • 1 tsp ground cinnamon
  • 1/2 tsp bicarbonate of soda
  • 1 cup of organic coconut sugar
  • 3/4 cup of chopped walnut or pecan nuts
  • 1 cup mashed banana
  • 450g can of crushed pineapple, drained and unsweetened
  • 1/2 cup of cold pressed virgin olive oil
  • 2 eggs, lightly beaten

Method:

  1. Grease a 20 cm ring pan or a long bread pan and line with paper.
  2. Combine sifted dry ingredients, coconut sugar and nuts in a large bowl. Stir in the banana, well drained pineapple, oil and eggs.
  3. Spoon the mixture into prepared pan. Bake in moderate oven for about 1 hour. Stand for 10 minutes before turning onto a wire rack to cool.
  4. Keeping time is 4 days

Why Coconut Sugar?

Organic coconut sugar is made from the nectar of the coconut blossom. It is great tasting, has a low GI (35). It is minimally processed, the nectar is evaporated in low heat until crystallised.

Coconut sugar has twice the iron of brown sugar, four times the magnesium and over ten times more zinc.