No Sugar Added Banana Blueberry Sheet Cake

Many of you know I mostly eat savory breakfasts but some days I like to eat sweet foods. So today, I made you a Banana Blueberry Sheet Cake.  I know there are a gazillion different banana cake recipes out there, and we all have our favourite. This breakfast sheet cake not only looks good, but also tastes good and is the ultimate way to start your day on a healthy note. Since trying to cut down on sugar from last year I have slowly been expanding my repertoire of no added sugar and refined sugar free recipes.

When I thought of making this cake I had no doubt that it would come out pretty good, otherwise I wouldn’t have created it. It is an everyday type of  cake recipe to make with yellow bananas you may have around in the house. The recipe is low carb, dairy free, gluten free and sugar free. Bananas and blueberries provide the only sugar in this recipe.  It’s simple and easy to make, and the required ingredients are those you likely have in your pantry. The texture is wonderfully soft and you enjoy all the flavors of a banana cake without the added sugar.

According to Ayurveda, if you must eat something sweet in the morning, it has to be naturally sweet and low on the glycaemic index. This recipe uses ingredients that have a low score on the glycemic index. Bananas are so good for baking. They add moisture, act as a binder, and have enough sweetness so you don’t need to add additional sugar. They also release their energy into the bloodstream slowly. The bananas I used were not really ripe so I added golden raisins to bring that delectably sweet tart flavor. While raisins are high in carbohydrates, their sugar is mostly fructose, which has a lower glycemic index. You can totally omit the raisins if the bananas you use are over ripe.

Almond flour is the key ingredient in this cake. It has a great nutrient profile and is a pretty economical low carb flour to bake with.  Almond flour almost always yields incredible texture similar to wheat flour when combined with other gluten free flours like tapioca flour and potato starch. It adds a healthy dose of protein and fiber with a subtle sweetness and a fluffy texture mixed with the perfectly soft consistency of bananas. It tastes indulgent without being overbearing.

The reason I really love this breakfast sheet cake is because you don’t have to layer it together and frost it up – just scatter some banana slices and blueberries on top for striking presentation. You can substitute your favorite berry if blueberries aren’t your thing.  Almost all berries score low on the glycemic index scale but blueberries are my family’s favorite. I keep them frozen at all times to use in cooking and baking.

While the cake tastes quite good warm or cold, I like serving it while still warm with butter pieces on top for pure bliss! If you like baked goods with bananas and berries I think you should try out this recipe. And, as this is a low carb and sugar free, you can enjoy it guilt free. When you need to transform this into a dessert simply drizzle little maple syrup for additional sweetness but it is certainly not required.

If you’re just starting your low-carb and sugar free journey, or even if you are not, definitely bookmark this post to save it for later, or share it on Social Media, so that I can continue to bring you more wonderful recipes!

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I also attempted this cake with aquafaba as I had some in the freezer. Though it tasted good, it didn’t rise well. I thought to still share the photo and the recipe in case someone need to try out with some adjustments.

I am bringing this No Sugar Added Banana Blueberry Sheet Cake to CookBlogShare hosted by Eb at Easy Peasy Foodie. also sharing at FiestaFriday, co hosted this week by Jhuls@ The Not So Creative Cook.