Banana cake with almond meal

This is already a fairly wholesome cake — the sweetener is xylitol (already low-cal) and it's naturally gluten-free. The calories come mainly from the almond meal and coconut oil, both nutritious but energy-dense. Small swaps can trim the fat without breaking the structure, since the eggs and remaining almond meal…

• 2 tbsp coconut oil (melted) → 1 tbsp coconut oil plus 2 tbsp plain low-fat yoghurt

  Halves the added fat while keeping enough for a tender crumb. The cake will be slightly less rich and moist rather than oily; texture holds fine because the yoghurt adds moisture and the eggs still…

• 2 cups almond meal → 1.5 cups almond meal plus 0.5 cup rolled oats blitzed to a flour

  Cuts a good chunk of the fat and calories, since almond meal is very energy-dense. The cake becomes a little drier and less nutty-fudgy, with a slightly firmer, more bready crumb — the oat flour adds…

• 3 whole ripe bananas → 3 whole very ripe bananas (rely on their sweetness) and reduce xylitol to 0.25 cup

  Very ripe bananas are sweet enough to let you halve the xylitol. Result is less sweet and more banana-forward; xylitol has minimal calories so the main gain here is a cleaner, less cloying flavour…

Estimated per serve

295 kcal · 9 g protein · 22 g carbs · 20 g fatestimates, within ~10%

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