Young growing bodies seem to need constant nourishment. Sitting down for a meal is often not an option when running between school and extra curricular activities. This quick 4 ingredient oil-free banana cake uses up all the sad looking bananas that no one wants to eat anymore. I tend to bake and freeze pieces in reusable sandwich bags for the kids to eat on the go.
2 Cups Self Raising Wholemeal Flour
1/4 Cup Xylitol (depends how sweet the bananas are. The bananas used here were huge & sweet!)
3 Large Overripe Bananas (mashed well)
2 – 4 Tablespoons Sparkling Water (may need less depending on the flour)
Heat oven to 175 degrees Celsius on the fan forced setting.
Line a 9 inch baking pan with baking paper.
In a small bowl, whisk together the mashed bananas, xylitol and 2 tablespoons of the sparkling water.
Fold in the flour with a wooden spoon until well mixed.
Add in another spoonful of sparkling water if the batter looks too dry. Very important to not over mix the batter.
Quickly pour into prepared baking pan.
Bake for 50 to 60 minutes depending on how hot your oven runs, or until a toothpick inserted into the center comes out clean.
If wanting to add banana slices on the top as I did, then layer this after the top is cooked about 30 minutes.
Remove from the oven and cool for 15 minutes in the pan.
Cool on a wire rack completely before cutting into slices or bars.
This quick 4 ingredient oil-free banana cake is ready in an hour and stays well upto a month in tightly wrapped freezer safe bags, if it lasts that long 😊
If you enjoyed this quick 4 ingredient oil-free banana cake baking recipe then please see here for my Broccoli Chocolate Cake which is also oil-free and sugar-free.