Toffee Banana Weetabix Cake - a complete show stopper that will impress all your friends and they just will not believe it is Slimming friendly
A slice of this yummy Toffee Banana Chocolate Cake won't break your diet plans. Rich chocolate cake, with fresh banana and sticky toffee sauce.
When I first made this cake with the plans of adding sliced banana to the top, the idea of a banoffee type cake popped into my head and so I just had to make a toffee sauce to drizzle over the top. It is shockingly good. In fact sometimes I have to remind myself that it is Slimming friendly.
All too often it is disappointing when you find a recipe, follow the instructions and the result is a horrid artificial sweetener eggy texture that in now way resembles a cake. It kind of puts you off ever wanting to try and make a Slimming friendly cake again, right?
This Toffee Banana Weetabix Cake is certainly a favorite of mine to make. It is a great one for taking to parties when I know there will be all other kinds of temptations. Having a slice of this doesn't make you feel left out from all the other desserts that may be on offer.
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Recipe Card
Toffee Banana Chocolate Weetabix Cake
Toffee Banana Weetabix Cake - a complete show stopper that will impress all your friends and they just will not believe it is Slimming friendly
Ingredients
- 2 weetabix
- ½ cup (120ml) of boiling water
- 1 tablespoon (5g) of unsweetened pure cocoa powder
- 2 tablespoons of maple syrup
- 3 eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- ¼ teaspoon of baking soda
- spray oil
For the topping:
- 8 tablespoons of quark
- 1 tablespoon of maple syrup
- 1 teaspoon of vanilla extract
- 1 large bananas, sliced
- 2 tablespoons of white sugar
- 2 tablespoons of water
Instructions
- Preheat oven to 180c fan, 200c of 400f or gas mark 6
- Add the weetabix to a bowl with ½ cup of boiling water
- Add the cocoa powder and mix till smooth.
- Allow to cool slightly.
- Add the baking powder, baking soda, 2 tablespoons of maple syrup, vanilla extract and 3 eggs and whisk till smooth.
- Spray a 8inch round springform pan with spray oil
- Pour in the cake mixture.
- Bake in the oven for approx 30-40mins until a toothpick entered into the centre comes out clean.
- Leave to cool completely and then carefully remove cake from springform pan
- For the topping
- Mix the quark with vanilla extract and 1 tablespoon of maple syrup and spread this carefully over the top of the cake.
- Slice the banana and lay on top of the quark mixture.
- In a small saucepan, add the sugar and water and continuously stir over a high heat until the sugar mixture until it begins to go a light golden colour, remove from heat immediately and drizzle the toffee sauce over the top of the cake.
- You need to do it quickly, because it can burn quickly and will set soon as it cools.
- Slice into 4 equal sized pieces.
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Serving Size 1 SERVINGAmount Per Serving Calories 197Total Fat 4.1gSaturated Fat 1.4gCholesterol 139.5mgSodium 383.1mgCarbohydrates 28.9gFiber 2.2gSugar 17.3gProtein 11.5g
silvermaneuk says
Can you have the weetabix as a HeB, to avoid thos syns?
silvermaneuk says
Thats cool! It looks yum!
silvermaneuk says
Ok I had a go at this. Very simple to make, was quite impressed that it did rise! lol Loved the quark topping and banana. The cake was a cake. Lovely and soft!
Only disaster I had was the toffee. I havent ever made this before. So I ended up not taking it off the heat quickly enough and II was serving 4, the first one was fine but it kept cooking and even though i was going fast it burned very quickly.
Anyway my piccy isnt as glamorous as your but here is my attempt.
http://img521.imageshack.us/img521/1041/img0006l.jpg
admin says
Yeah you do need to get it off the heat as soon as it starts to turn golden. It doesnt take long for it to burn otherwise. From you pic, it looks fine and very yummy. 🙂
silvermaneuk says
It was very nice, another thumbs up from my family anyway lol I bought scan brans today to try your recipe for that as I managed to find the brown splenda 😉
Vicky says
Siobhan, have you tried this with Nutribix (GF version of Weetabix)
Shevy (Slimming Eats) says
Hi Vicky, I haven't unfortunately, but it is definitely worth a try, let me know how it goes.
Janice Julian says
i can't get baking soda here where i live. only baking powder. is it ok to add more baking powder or what can i substitute?
Shevy (Slimming Eats) says
Baking soda is otherwise known as bicarbonate of soda. Can you get that where you are? Baking powder is different so it will not work the same. You could try omitting.
Perri says
What can I use instead of quark? They don’t have it in Australia
Jackie says
I've just made this but have stopped short of adding the banana until it's eaten, as presumably it'll discolour once laid out on top... or will the caramel prevent the banana blackening?
Kate says
Could you use chocolate Weetabix and omit the cocoa powder?
Siobhan (Slimming Eats) says
I haven't tried but you could definitely give it a go. Let me know how it turns out 🙂
Chrissy says
Could you microwave this as a cake or muffins?
Kim says
I have just found this recipe, could you tell me what your 1/2 a cup would be in mls please, , as the last time I followed a recipe and it said 1/2 a cup which was 125 ml was far too much for the recipe.
Thanks.
Kim says
Well I have asked my question twice now without any reply, I am very disappointed as I thought you answered all questions.
Not impressed
Siobhan (Slimming Eats) says
Hi Kim, please take into consideration that my website is run solely be me the author (creator), as well as that I am a busy mum of two kids and as with anyone, sometimes things in life happen that mean I can't reply instantly 24/7. I have been unwell over the last couple of days and today have had some appointments to attend. I will pick up any comments as and when I can. In answer to your question 1/2 cup is 120ml (a cup is a precise measuring device of which come in various different measurements from 1/4 cup, 1/3 cup, 1/2 cup and 1 cup but there is not a variation on those measurements). I can't comment on other websites recipes, but mine are accurate to their measurements and tested to how they are written). The conversion is already stated in the brackets for you on the recipe. Thanks
Kim says
Hi
Thanks for your reply.
I did not realise it was only you, as when I have saw questions replied to from slimming eats without your name I thought other people answered the questions, so I apologise for my previous comment.
Now that I know it is only you and I ask anymore questions I now know it could take a bit of time to reply.