The natural sweetness of fruit and a drizzle of maple syrup means no sugar is needed in this Sugarless Banana Cake.

I love the transition from summer to fall. The air is crisp, trees turn all sorts of gorgeous colours, kids are back to school. This Sugarless Banana Bread is perfect for those fall days when all you want to do is steep some tea with a freshly baked treat.

I’ve never been much of a baker. As a little girl I often heard from my Mom that that “baking is not her thing”, it takes too much time, etc. This is exactly what I told David after we started living together. Every so often I would try to bake an elaborate cake and every imminent fail was my proof that baking is not my thing either.

Since having kids I slowly started baking (do “no bake” baking recipes count though?)😂I believe that raising kids gave me the missing ingredient to finally make baking my “thing” – the patience needed to accurately measure and wait.

This recipe though is not calling for any patience. You don’t need to wait for the dough to rise. So if you are a beginner baker, like me, this is a recipe for you! Baby steps, right?

P.S. A little bit of “backstage”. Taking a quick shot of the freshly baked cake is not as easy as you might think, when kids are home.

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Course Desert
Course Desert
  1. Preheat oven to 350F
  2. In a medium bowl mix together all dry ingredients - flour, baking soda, salt, cinnamon
  3. In a separate bowl whisk together eggs, melted coconut oil, maple syrup, almond milk and vanilla (i.e. "wet" ingredients)
  4. In a third small bowl mash bananas with a fork
  5. Add bananas to the "wet" ingredients. Mix well
  6. Combine "wet" and dry ingredients together
  7. Pour the batter mixture into a baking dish lined with parchment paper
  8. Bake for 50 minutes or until a toothpick inserted in the middle comes out clean
  9. Let cool for 15 minutes before serving
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