Sugar-Free Banana Cake with Date Puree
Ingredients
- Spelt flour - 2 Cups
- SOY milk - 1 1/4 cup
- Olive oil - 1/3 cup
- Baking powder - 2 tsp
- Baking soda - 1 tsp
- Date puree - 1/2 cup (Soaked dates overnight and made puree next day)
- Jaggery powder - for Sprinkling
- Bananas - 2 (For lining and half mashed)
- Papaya tutti frutti, almonds, Walnuts - 1/3 cup
Preparation
Preheat the oven to [preheat temperature].
Grease and line a cake pan with parchment paper.
In a mixing bowl, combine the spelt flour, baking powder, and baking soda.
In another bowl, mash half of the bananas and mix them with date puree, olive oil, and SOY milk.
Gradually add the dry mixture to the wet mixture and stir until just combined.
Gently fold in the papaya tutti frutti, almonds, and walnuts.
Pour the batter into the prepared cake pan.
Slice the remaining bananas and arrange them on top of the batter.
Optionally, sprinkle some jaggery powder on top.
Bake in the preheated oven for [baking time] or until a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Once cooled, slice and serve the sugar-free banana cake.
