Not bad at all

SATISFY YOUR SWEET TOOTH WITHOUT THE GUILT, WITH THESE BETTER-FOR-YOU TREATS.

REFINED SUGAR-FREE BANANA CAKE SERVES 8. PREP 15 MINS. COOK 45 MINS INGREDIENTS

• 300g (2 cups) plain flour

• 120g (2/3 cup) Lakanto Monkfruit Sweetener Classic • 2 teaspoons baking powder

• 125ml (1/2 cup) lightflavoured olive oil

• 125ml (1/2 cup) buttermilk

• 2 eggs, lightly whisked • 1 teaspoons vanilla extract

• 3 ripe bananas,

mashed • Toasted coconut flakes, to sprinkle ICING

• 250g fresh strawberries, hulled, chopped

• 250g cream cheese, at room temperature, chopped

• 60g (1/3 cup) Lakanto Monkfruit Sweetener Classic

• 1 teaspoon vanilla bean paste

METHOD

1. Preheat oven to 180°C/160°C fan forced. Grease base and side of 18cm round cake pan. Line base and side with baking paper.

2. Use a whisk to combine the flour, sweetener and baking powder in a large bowl. Make a well in the centre. Pour in the oil, buttermilk, egg and vanilla. Use a large metal spoon to combine then stir in banana.

3. Transfer the mixture to prepared pan. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool slightly before turning onto a wire rack to cool completely.

4. To make icing, use a stick blender or food processor to blend strawberry until smooth. Pass though a small sieve, discarding seeds. Use electric beaters to beat cream cheese, sweetener and vanilla in a bowl until smooth. Add strawberry and beat until just combined.

5. Use a spatula to spread the icing over the cake and sprinkle with coconut to serve.