Low Sugar Banana Cake

When your bananas are past their prime, this is what they’re meant for. Brown butter brings depth, chocolate adds indulgence, and a swirl of Natvia Hazelnut Spread ties it all together. Sweetened with Natvia Brown Sweetener and Natvia Gut Activation Sweetener, this banana cake is simple, rich, and made for slicing all week long.

Wet ingredients

• 3 ripe bananas, mashed
• 100g unsalted butter, melted and cooled
• 2 eggs, room temperature
• 1 tsp vanilla extract
• ½ cup milk (or yoghurt)

Sweeteners

• ½ cup Natvia Brown Sweetener
• 2 tbsp Natvia Natural Sweetener

Dry ingredients

• 1¾ cups plain flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt

Add-ins

• ⅓ cup Natvia Hazelnut Spread
• 80–100g dark chocolate, chopped or chips

1. Add butter to a saucepan over medium heat. Cook until melted, foamy, and nutty-smelling, with golden-brown bits at the bottom. Remove from heat and let cool slightly.
2. Pour the warm brown butter into a large bowl. Add Natvia Brown Sweetener and Natvia Natural Sweetener, whisking until well combined and glossy.
3. Whisk in the eggs one at a time, mixing well after each addition so they don’t scramble.
4. Stir in vanilla extract, mashed bananas, and milk until smooth.
5. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
6. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
7. Fold through the Natvia Hazelnut Spread and chopped chocolate.
8. Pour batter into a lined loaf tin or 20cm cake tin
9. Bake at 170°C for 45–50 minutes, until a skewer comes out mostly clean.
10. Cool in the tin for 15 minutes, then transfer to a rack to cool completely.

Prep time:
20 minutes (browning butter, mixing batter, preparing the tin)

Cook time:
45–50 minutes (baking until golden and just set)

Chill time:
0 minutes

Total time:
~1 hour 10 minutes

Servings:
8–10 slices