Low Cal Banana, Dates and Coconut Cake with Pistachio by Ishwariya N.*


  • 2 cups of gluten free plain flour

  • 2 tablespoon light butter (low fat) or olive oil

  • 2 eggs

  • 1 tablespoon baking powder

  • 2-3 tablespoon dried grated coconut

  • 2-3 tablespoon Natvia

  • 5-6 chopped dates

  • 2-3 ripened bananas

  • 1 cup of skim milk (can replace it with diary free milk products e.g. almond milk, soy milk, quinoa milk etc)

  • 2 tablespoon chopped pistachio (to sprinkle it before baking)

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cardamom


  • 1.

    Add all the ingredients except pistachio, in a mixing bowl and whisk it well

  • 2.

    Pour the mixture on lightly greased (using olive oil or canola oil spray) cake pan

  • 3.

    Sprinkle it with pistachio

  • 4.

    Bake it in the oven for 30-35 minutes at 180-200 or until it’s done

  • 5.

    Enjoy this delicious & healthy cake with a cuppa!

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 353kj
  • Fat Total 7g
  • Saturated Fat 3g
  • Protein 9g
  • Carbohydrate 64g
  • Sugar 23g
  • Sodium 227mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Cardamom and cinnamon are optional. They both are good for health reasons though.
For vegans, eggs can be replaced with egg substitutes that are available from health stores
Natvia is a must to add that extra bit of healthy, sugar free kick!

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