It’s not the first time I’m making banana cake. But it’s definitely my first time making a healthy sugar free banana cake.? That’s right. No added sugar is the way of life now.?
Erythritol – a sugar alternative and low-calorie sweetener
You probably think this banana cake is going to be really tasteless and horrible because there is no sugar in it. Well, it’s not the case actually because I wouldn’t bake something that I wouldn’t eat, lol. All thanks to erythritol (and the people who invented it!) ‘cos it tastes and bakes like sugar.
Erythritol is a naturally-occuring sugar alcohol derived from corn and is a low-calorie sweetener used as a sugar alternative. It’s low in GI and doesn’t cause a spike in blood sugar level therefore it’s suitable for diabetics too. I first discovered erythritol when I was reading up on the ketogenic lifestyle before going on a keto diet for a couple of months early this year. Since then, I’ve been using erythritol instead of refined sugar to cook and bake at home.
I buy my erythritol from iHerb (sign up with my code AJV2831 to receive 10% off your first order) because it’s not commonly sold here in Singapore. Started off with the Swerve brand of erythritol which I really like as it has granulated, powdered and brown sugar varieties but I have recently changed to Now Foods as it’s more economical than Swerve. Erythritol is not cheap comparing with regular sugar but it’s something I’m willing to pay for better health.
Eat in moderation
Like everything else, erythritol should also be eaten in moderation. It’s healthier but it doesn’t mean you should start baking sweet stuffs with lots of erythritol in it. For some people who may be sensitive to sugar alcohols, do note erythritol may cause symptoms like cramping, nausea, bloating, diarrhoea and headache. So go with a small amount if you’re just starting on erythritol and increase it along the way gradually.
No leavening agent used
My method of making this cake is different from my usual Banana Cake Recipe. Previously, I would use baking soda & baking powder to make the cake rise. For this recipe, I’ve only used whipped egg whites.
This sugar free banana cake turns out really moist (not overly greasy), perfectly ‘sweetened’ and is packed full of banana flavour.
Alright folks, time for tea!?
- 300g ripe bananas, peeled & mashed
- 3 eggs (55g each)
- 100g erythritol or sugar
- 100g unsalted butter, melted & cooled
- 120g cake flour, sifted