Cook Time: 10 mins
If you're giving up sugar or just want to cut down, this could be for you.
What you'll need
3 large eggs
2 medium bananas – very ripe
4tbs Xylitol (sugar alcohol used as a sweetener such as Total Sweet)
2tsp vanilla extract
25g ground almonds
100g plain flour
1tbs coconut oil - melted
For turning out
100g dessicated coconut – sugar free, you may need to hunt for this in healthfood shops
For the filling
300ml double cream
125g cream cheese
• 2tbs Xylitol
• 2 tsp vanilla extract
• 340g sugar free peanut butter – crunchy or smooth
- Preheat the oven to 180°C (fan) 200°C (conventional).
- Place the eggs in a large bowl, add the bananas, xylitol and vanilla, whisk until thick and creamy. The whisk should leave a long lasting trail. I find doing this in a stand mixer best but if whisking by hand be patient, the more air incorporated into the mixture, the lighter the sponge will be.
- Mix together the flour and almonds and gently fold into the egg mixture a third at a time. Do not over mix or the sponge will be tough.
- Take a spoonful of the mixture and add it to the melted coconut oil and mix thoroughly. Gently fold the coconut mixture back into the egg mixture.
- Pour the mixture into a prepared swiss roll tin (25cm x 35cm), greased and lined with non-stick paper. Try to make it as level as possible.
- Place tin in a preheated oven and bake for 7 minutes.
- While the sponge is baking lay a large piece of non-stick paper onto the work surface and sprinkle over the toasted coconut.
- When the sponge is cooked, remove from the oven, run a knife around the edges to release and tip upside down onto the prepared paper, do not remove the paper that lined the tin. Roll up from the short edge and leave until cold.
- Whisk together the double cream, cream cheese, xylitol and vanilla until thick, creamy and spreadable. You could use mascarpone as a quick and easy filling.
- When the sponge is cold, carefully unroll and remove the paper that lined the tin, spread first with peanut butter then the cream mixture, roll up from the short edge, trim the ends and chill until ready to serve.