Flourless and Sugar-free Banana Cake

My mother called me, amazed by this cake she saw on a TV show, mainly because it doesn’t contain flour, milk or sugar, and amazingly: it’s delicious and very simple to make!

I adapted the quantities to make a pan of English cake (and because I have a habit of changing recipes). I used:

• 2 small bananas (they must be very ripe, almost spoiled);
• 1/2 cup of black raisins;
• 2 small eggs;
• 1/4 cup of oil;
• 1 cup of oats (whether thin or thick flakes);
• 1 tablespoon of baking powder.

*My measuring cup is 220ml.
I blended everything in the blender (I left the yeast for last), but if your blender is not very powerful, I recommend blending the lighter ingredients and adding the oats and yeast in a bowl because this dough is very dense.

When baking, I was unsure whether or not I should flour the pan, so I greased it and sprinkled wheat flour. I believe you can sprinkle it with fine rolled oats (I only had normal oats).

I baked it in a preheated oven at 200º for about 35 minutes.

*Time can vary greatly depending on the brand of your oven. Test by inserting a toothpick into the center of the cake; if it comes out clean, the cake is baked. But be careful: only open the oven for the test after 30 minutes so the cake doesn’t deflate.

Important notes:

• I didn’t think it was exactly sugar-free, but I would add 2 tablespoons. This depends on everyone’s taste, my mother thought it was perfect. It also depends on how ripe the banana is, as the riper it is, the sweeter it is.
• It comes out of the oven well risen and then wilts a little, it’s normal. Even so, it remains super soft and moist (I loved the texture).
• When serving, sprinkle cinnamon and/or honey.