No Sugar Added Banana Cake Recipe (Using Coco Sugar Instead)

These cakes were made because I wanted my family to enjoy the Holidays without messing up their sugar levels.

My love for personally whipping up food during family reunions is what led me to this recipe.

I personally experimented with sugar-free cheesecake once in 2014.  This was when I sold Christmas Cheesecakes, which were a hit by the way ;) .  Personally, I didn't think the sugarfree version was successful enough to be featured on this blog of mine.

But because I wanted to bake something for my family which composed of my aunts who did not favor too much sugar and some family members who want to regulate their sugar intake, I came up a few recipes that had more taste, yet less sugar in it.  This is one of them.

I present to you, the MUNCHTRIP No Sugar Added Banana Cake Recipe:

No Sugar Added Banana Cake
makes 18-22 mini cakes

INGREDIENTS
1/2 cup Unsalted Butter (softened)
2 eggs (room temperature)
1 Tbsp vanilla concentrate
6 very ripe bananas (crushed by fork)
2 cups coconut sugar (a.k.a. coco sugar)
1 1/2 tsp baking soda
3/4 tsp salt
2 1/4 cups all purpose flour

DIRECTIONS
1. First, pre-heat oven at 220 degrees Celsius.
2. Prepare your tins.
3. In the meanwhile, mix the softened butter, eggs at room temperature, vanilla, ripe bananas, and coco sugar using a fork.  Crush down the texture of the bananas but do not make it all into mush.
4. In a bigger separate bowl, mix baking soda, salt and all purpose flour by hand.
5. And now, dunk in the wet ingredients into to dry ingredients.  Use a wooden spoon or a spatula making sure to scoop from the bottom of the big bowl up.
6. Scoop 1/4 cup of the mixture into cupcake tins.
7. Bake for 20 minutes at 220 degrees then 5 minutes at 170 degrees.
8. Take the cakes out of the oven and let them cool in the tins.

They should slide off the tins when turned upside-down.
Enjoy with a hot cup of coffee or a nice black tea!

That’s it.

On to my next munchtrip.

Catch ya later, fellow munchters.

Shoni

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