This is a favourite baking recipe and I’ve tried it with various ingredient substitutions, but these 4 ingredients work best. It somehow comes out fudgy and moist despite having no eggs, oil or butter. The rice malt syrup reduces the need for refined sugar and provides slow-released energy.
Fudgy Banana Cake
*Bananas, very ripe x 3
*Rice Malt Syrup x 3/4 cup (substitute with half a cup of caster sugar or honey, but I get the best baking results with rice malt syrup)
*Self-Raising Flour x 2 cups
*Honey flavoured yoghurt x 340gm (if using the 4 pack of Chobani honey yoghurt, use 3 tubs)
Optional Cream Cheese Frosting
*Cream Cheese x 1 tub (250gm, I use 60% less fat)
*Icing Sugar x 1 heaped tablespoon
*Lemon Zest x 1/2 teaspoon
*Fresh blueberries are nice on top, but are entirely optional.
-Preheat oven to 180 degrees celcius.
-Lightly grease and flour a loaf sized baking tin, then line with baking paper.
-Combine all banana bread ingredients in a bowl (with a fork or wooden spoon).
-Pour batter into prepared loaf tin and bake approximately 45-55 minutes until lightly golden and the top springs back up when you push it down.
-Remove from baking tin and allow to cool to room temperature.
-For the frosting, combine all ingredients and spread over top of cake. Top with optional blueberries and serve. Cover and refrigerate uneaten portions of cake (if cake is frosted).