Recipes - Banana and Mango Cake

By Christine Bailey

A tropical twist on an all-time favourite. This recipe is much lower in sugar than traditional versions and uses plenty of fresh and dried fruit and wholemeal flour rich in B vitamins, fibre, magnesium and selenium to boost energy levels and keep the mind sharp.

Suitable for vegetarians, soy-free, seed-free, citrus-free.  

Makes 1 x 20cm (8inch) cake

Ingredients

• 75g (21/2oz / 1 heaped cup) chopped dried mango
• 175g (6oz / 11/2 cups) wholemeal self raising flour
• 50g (2oz / heaped 1/2 cup) desiccated coconut
• 2tsp baking powder
• 1 tsp ground cinnamon
• 125g (41/2oz) unsalted butter, melted
• 3 bananas, mashed
• 2 eggs, free range
• 50g (2oz / 1/2 cup) caster sugar or xylitol
• Handful of dried banana chips (about 10-12) no added sugar 

Method

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Grease and base line a 20cm (8inch) cake tin.
2. Place the mango into a small bowl and pour over boiling water. Leave to soak for 10 minutes then drain thoroughly. 
3. Place the flour, coconut, baking powder and cinnamon in a bowl. Stir in the mango pieces.
4. Place the melted butter, bananas, eggs and sugar in a liquidiser and blend until smooth. Add to the flour and mix thoroughly.
5. Spoon the mixture into the cake tin and decorate with the dried bananas chips.    

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