Today’s recipe is one that I found in the latest edition of the Weight Watchers magazine. I had some overripe bananas knocking about so I thought I’d whip this up. Also because of the cocoa powder and my substitution of dairy free spread for regular low fat spread, it’s dairy/lactofree which is good news for those lactose intolerant sufferers out there! I’ve been cutting lactose out of my diet lately for a few reasons, of which I will go into next week, so I’m glad I can still enjoy delicious cakes that are not only lactose free but low in ProPoints too.
Serves: 12 ProPoints: 4 Prep Time: 20 minutes Cook Time: 50-60 minutes
Ingredients
- 25g cocoa powder, sifted
- 3 ripe bananas, mashed
- 2 eggs beaten
- 1/2 tsp vanilla extract
- 225g self raising flour
- 110g dairy free spread
- 100g caster sugar
Method
1. Line a 1kg loaf tin and preheat the oven to gas mark 4/ 180 C/ fan 160C
2. Dissolve the cocoa powder in 4tbsp of boiling water.
3. Combine the bananas, eggs and vanilla extract in a bowl. I used a hand mixer to do this.
4. Sift the flour into another bowl and add the spread, rubbing together using your fingers. Add the sugar and the banana mixture then mix using the hand mixer.
5. Take a third of the mixture and put in another bowl then mix with the cocoa mixture.
6. Place random dollops of each mixture in the tin, then using a round-ended knife, swirl the mixture to create a marbled effect.
7. Bake for 50-60 minutes or until golden and firm and an inserted skewer comes out clean.
