Sugar-free Rum Banana Cake. Pyure Makes Sweetening So Easy, You'll Forget Sugar Was An Option. We Only Use the Sweetest Part of the Leaf to Ensure Consistently Sweet Flavor. Find Deals on Banana Rum Cake in Bread & Pastries on Amazon.

Sugar-free Rum Banana Cake Sugar-free Rum Banana Cake Taste the traditional raisin and banana cake without processed sugar. Before you start-- put raisins into rum, take butter out of the fridge so it may be soft enough, and sift flour. Beat together mashed banana and soft butter until creamy. You can have Sugar-free Rum Banana Cake using 7 ingredients and 7 steps. Here is how you achieve it.

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Ingredients of Sugar-free Rum Banana Cake

  1. Prepare 120 g of flour.
  2. Prepare 2 of eggs.
  3. Prepare 100 g of butter.
  4. You need 10 g of baking powder.
  5. You need 3 of bananas.
  6. It's 40 g of rum raisin.
  7. Prepare 50 g of yogurt.

Beat in water and vanilla stirred together. In a separate bowl, beat eggs until very foamy. Prepare a bundt cake pan with coconut oil. In the bowl of a standing mixer fitted with a whisk attachment, combine all of the dry ingredients.

Sugar-free Rum Banana Cake step by step

  1. Before you start-- put raisins into rum, take butter out of the fridge so it may be soft enough, and sift flour and baking powder. Heat bananas in microwave and cool them down with iced water when not ripe. Preheat the oven at 180C..
  2. Whip butter until it becomes smooth. You can start with your auto hand mixer to save your time..
  3. Add eggs into the whipped butter little by little so they will not separate. Still use the hand mixer until you put in all the eggs..
  4. Put rum raisin and yogurt into step 3. You can now use a wooden or rubber spatula to mix these. Here again be careful they won't separate..
  5. Add the sifted flour and baking powder. You should add 1/3 of the powder, and then again another 1/3, and lastly the rest. Do NOT mix, but FOLD when you put them together..
  6. Put the dough into a buttered and powdered mold. I used a 22cm kouglof mold..
  7. Bake it in an oven at 180C for 40min. Cool it down on a cake cooler..

Add the banana, melted coconut oil, vanilla, coconut milk/vinegar mixture and rum. Whip until you have a smooth, thick batter. Put the banana, eggs, buttery spread, and rum extract in a mixing bowl, and beat with a hand mixer until smooth. Add the dry ingredients and stir to combine. Add in the rum and buttermilk; mix thoroughly.