Looking for another creative way to transform your Noshu 99% Sugar Free Cake Mix? We’ve got you covered. Not only can our mixes be baked into cupcakes, adapted to be vegan-friendly and transformed into soft-baked cookies, they can also be used as the base for the most moist, flavoursome banana bread with no added sugars and a delicious cream cheese frosting!
Makes: 12 slices
For the bread:
- 1/2 x Noshu 99% Sugar Free Vanilla Velvet Cake Mix. You will only need 1/2 the dry mix of the cake (240g total)
- 250g (2 large) ripe-overripe bananas, mashed
- 2 large eggs, or egg replacer of choice (for a vegan version)
- 50g butter, melted (or oil for vegan version)
- 2 tsp cinnamon
For the cream cheese frosting:
- 1 x Noshu 99% Sugar Free Vanilla Velvet Frosting Mix sachet
- 150g cream cheese (or Toffuti for vegan option)
- Walnuts and banana, to garnish
Preheat oven to 180°C conventional / 170°C fan and grease and line your loaf tin with baking paper and oil.
Pour half the contents of a Vanilla Velvet 99% Sugar Free Cake Mix into a large mixing bowl.
Mash the bananas in a separate bow. Combine the eggs, melted butter /oil, cinnamon and banana into the bowl with cake dry mix and whisk with a hand whisk until well combined.
Pour batter into the lined loaf tin, and bake for 30-45 minutes.
Meanwhile, combine the Noshu Vanilla Frosting Mix and cream cheese into a mixing bowl.
Using electric beaters, whip the frosting for 5-6 minutes on high to produce a fluffy cream cheese frosting.
Once baked, transfer the banana loaf to a cooling rack and allow to cool completely before frosting with the cream cheese frosting.
Top with extra banana or walnuts, and slice into 12 evenly-sized serves.
Nutritional information (per serve, including cream cheese frosting without extra garnishing): 169 calories, 9g Fat (5g Saturated Fat), 15g Carbs (3g Fibre, 3g Sugar), 3g Protein, 120mg Sodium.
- This recipe makes 12 slices of Banana Bread when using a standard 23 x 13 x 7 cm loaf tin.
- To make this vegan-friendly, simply replace the eggs with an egg replacer for the bread, and use Nuttelex or Toffuti for the frosting. Tip: add a tiny bit of lemon juice to the mix to transform it to give a more tart ‘cream cheese’ frosting.
- The banana bread itself can be frozen, but we suggest leaving the cream cheese frosting off if you do this. Instead, make a fresh batch of frosting each time you’re serving up the bread.
- Not sure what to do with the rest of your dry cake mix? Why not try this recipe and whip up some sugar free cookies too!