I bought Stevia last year in Tesco and it has sat in the press since, mocking me. With all this talk of evil sugar I decided to try and use it to make cake, instead of sugar. I found this page of recipes and adapted the b-bread slightly, while sticking to the American use of cups as measurements.
A loaf-tin sized cake yield 12 slices. So, for this, calories per slice are 114, sugars only 3g and a nice dollop of protein at 3g also.
|The wet ingredients all together, before mixing|
I have to say that this experiment does not make me trust Stevia. The Banana Bread is nice and banana-y but not sweet at all and really tastes more bread-like than cake-like, which is not what I wanted. I ended up putting jam on it to sweeten it up, which rather defeats the low-sugar purpose of it all. Sigh. Use more Stevia in the recipe or stick to sugar? The quest continues...
1/4 cup vegetable oil
1 cup ripe banana, mashed (2 fun-sized bananas)
1 teaspoon vanilla essence
2 medium eggs
1/3 cup milk
1 1/2 cups whole wheat spelt flour
1 teaspoon bread soda
1 1/2 teaspoons stevia powder
1/2 teaspoon salt
- Preheat oven to 350°F (180°C) and grease and/or line a loaf tin.
- In a large bowl, mix together the oil, bananas, vanilla, eggs, and milk.
- Sieve the the dry ingredients through and mix until just combined.
- Pour into the tin and bake for 55 minutes, or until a toothpick in the middle comes out clean.
- Cool in the tin for a few minutes to set, then remove and cool completely on a rack.