Healthy Banana Cake with Cream Cheese Frosting

This cake is so sweet, moist, fluffy and delicious, it’s like Banana Bread in cake form…  and made secretly refined sugar free, high protein, high fiber and gluten free.  Recipe courtesy of Jessica Stier from Desserts with Benefits.

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Servings 12 servings
Prep Time 30 minutes
Cook Time 55 minutes
Submitted By Jessica Stier from Desserts with Benefits
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12 servings
Prep Time 30 minutes
Cook Time 55 minutes
Submitted By Jessica Stier from Desserts with Benefits
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
FOR THE CAKE:
  1. Preheat the oven to 350 degrees Fahrenheit. Spray 2 8” cake pans with cooking spray and line with 8” circle parchment paper liners.
  2. In a medium-sized bowl, whisk together the coconut flour, erythritol, almond meal, baking powder, cinnamon, baking soda and salt.
  3. In an electric stand mixer bowl fitted with a whisk attachment, add the mashed bananas, yogurt, almond milk, eggs, egg whites, vanilla extract, stevia extract and butter flavor. Mix on low speed until completely even. Turn off the mixer and dump in the dry ingredients.
  4. Mix on medium speed, then high speed, until the ingredients are fully incorporated.
  5. Pour the batter into the prepared cake pans. Tap the pans on the counter a few times to level out the batter. Bake for 55 minutes, or until the surface springs back when tapped. Let cool completely in the pan.
FOR THE FROSTING:
  1. In an electric stand mixer bowl fitted with a whisk attachment, add all of the ingredients and mix on high speed. Scrape down the sides of the bowl and mix until completely smooth.
  2. Frost the cake, then refrigerate for 1 hour to firm up. Slice and serve!
Recipe Notes

Keeps in the fridge covered with a cake dome for up to 3 days.

Healthy Cream Cheese Frosting recipe from the Naughty or Nice Cookbook.

Products Used in this Recipe
Recipe Comments

4 thoughts on “Healthy Banana Cake with Cream Cheese Frosting

  1. Sarah St.Laurent

    I did everything as stated, and when it was all mixed together, I could not “pour” anything into cake pans as you stated in recipe. It was thick. I had to add more almond milk. Not sure if anyone else experienced this. Not sure what else I couldve done different.

    Reply
    1. recipe specialist

      Hi Sarah,
      Thank you for your feedback. Coconut Flour is extremely fibrous and will absorb a significant amount of liquid, so this may need to be adjusted if you notice the batter getting too thick. It will be a bit thicker than a typical cake batter, though, but it should spread easily when transferred to your baking pan.

      Reply
    1. recipe specialist

      Hi Kellie,
      Thank you for your question. We have not tested this recipe using egg substitutes. Because this recipe uses some alternative flours that have very unique properties (coconut and almond flours), the eggs will play a very important role in creating a good structure and acting as a binder to hold the cake together while also adding moisture. Coconut Flour in particular will absorb a significant amount of moisture as it is very fibrous. If you want to use an egg replacer, you may need to adjust the liquid to compensate for this change.

      Reply

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