Name: Sugar-free banana bread
Total time: 1 h
Yield: Serves 18
Ingredients: 4 ripe (380g) bananas; 120g silken tofu; 125ml cold-pressed rapeseed oil; 120ml maple syrup, plus 1 tbsp; 60ml almond milk; 1 tsp vanilla extract; 300g wholemeal spelt flour; 2 tsp baking powder; ¼ tsp bicarbonate of soda; 1 tsp mixed spice; 175g frozen mixed berries

A tray filled with chunks of banana and berry cake

4 ripe (380g) bananas
120g silken tofu
125ml cold-pressed rapeseed oil
120ml maple syrup
plus 1 tbsp
60ml almond milk
1 tsp vanilla extract
300g wholemeal spelt flour
2 tsp baking powder
¼ tsp bicarbonate of soda
1 tsp mixed spice
175g frozen mixed berries

Method

step 1
Heat the oven to 170C/fan 150C/gas 4. Line a 25cm x 20cm tin with baking paper, leaving some overhang.
step 2
Mash the bananas in a large bowl with a fork. Put the tofu in a separate bowl and use a hand blender to blitz until smooth.
step 3
Add the oil, 120ml of maple syrup, all the almond milk and vanilla extract, along with the tofu. Mix to combine. In a separate bowl, combine the flour, baking powder, bicarb and mixed spice. Add the dry ingredients to the wet and mix until just combined.
step 4
Pour the batter into the prepared tin. Sprinkle the berries over the top. Bake for 40 minutes or until springy to the touch. Remove from the oven and, while the cake is still hot, brush the remaining 1 tbsp of maple syrup over the top. Leave to cool on a wire rack and then, using the baking paper, lift out the cake and cut into 18 pieces.