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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 154.1
  • Total Fat: 6.8 g
  • Cholesterol: 31.0 mg
  • Sodium: 113.1 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.1 g

View full nutritional breakdown of Banana cake, moist but low fat and sugar calories by ingredient
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Banana cake, moist but low fat and sugar

Submitted by: 1954MARG

Introduction

Suitable for breakfast, lunch,tea or coffee breaks, snack, or tea-party,
Can be sliced and frozen.
Stores for 2 weeks if wrapped in clingfilm and kept in refridgerator.
Suitable for breakfast, lunch,tea or coffee breaks, snack, or tea-party,
Can be sliced and frozen.
Stores for 2 weeks if wrapped in clingfilm and kept in refridgerator.

Number of Servings: 12

Ingredients

    12 tablespoons of Sucralose or Splenda granules
    95g or 3oz Flora buttery or other soft margarine
    2 large eggs,beaten well

    85ml or 2.5 fl oz skimmed milk stirred with
    7.5ml or 1.5 teaspoons lemon or lime juice and
    5ml or 1 teaspoon vanilla extract

    4 large or 5 small over-ripe bananas, mashed
    10oz or 1.25 cups, or 325g plain flour
    5ml or 1 teaspoon bicarbonate of soda
    2.5ml or 0.5 teaspoon salt

Tips

Over-ripe bananas can be frozen and stored whole until needed, then when you do need them -defrost, snip off the ends and squeeze out like toothpaste - no mashing required.
Cake can be wrapped in clingfilm and kept up to 2 weeks in a refridgerator or sliced and slices frozen individually in clingfilm.
Great as a pud, too. Use half wholemeal and half plain flour, if preferred, with another tablespoonful of milk.


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Directions

1, Cream Sucralose and Margarine until light, fluffy, and pale using a whisk.
2, Add beaten Eggs and Vanilla, Milk and Juice. Stir in thoroughly, but gently with whisk.
3, Fold in mashed Bananas.
4, Fold in Flour, Salt, and Bicarbonate of Soda.
5, Put into 2lb loaf tin, greased and lined, or a 2lb silicone loaf pan.
6, Bake in pre-heated oven at 350F, 180C, 160C Fan, or Gas Mark 4 for 1 hour until golden brown and a metal skewer comes out clean when inserted into the centre of the cake.
7, Allow it to cool in the container for 10 minutes then turn out onto a wire cooling rack to finish cooking.

Serving Size: makes 12 slices






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