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When I made my banana bread mini donuts and loved them so much, I had this idea that I should try making the batter into a cake and frosting it with the cream cheese glaze. So the next time we had two speckled bananas gracing our kitchen counter, I did just that. And it was amazing. Like I can’t even tell you guys how much I love this stuff. This is pretty much the same recipe as the donuts (just one slight change in the leavening ingredient), and they both have such a great flavor and texture. It’s not a tall cake, as you can see from the pictures, but it reminds me of something that would be served at a tea party.
This recipe takes few ingredients, and the only “special” ingredient it takes is the sweetener (but these days you can easily find a low glycemic sweetener at Walmart!). You could probably leave even that out if you don’t have much of a sweet tooth; the bananas add quite a bit of sweetness on their own. No special flours are required to make this recipe (you can make your own oat flour by grinding quick or old-fashioned oats in your blender or coffee grinder), it’s cheap, and it uses up those bananas that are past their prime.
This would definitely be a recipe I would take to a party or potluck. I don’t think anyone would ever know that it’s low-fat and sugar free. Maybe I should try it and see…
If you like, you can bake this recipe in a greased 8×8 inch baking pan and have banana bars. I did this once and skipped the cream cheese frosting (in the picture below I just added a small squirt of fat-free Reddi-Whip). The frosting definitely adds a lot, but the bars were still good without it.
This banana cake is definitely one of my favorite recipes, and it’s an E dessert for you Trim Healthy Mamas (click here to read my quick synopsis of the plan)! I love my E meals, but sometimes it can be difficult to find E desserts to go with them. Here are some other E dessert options if you care to take a look.
Trim Healthy Mamas, if you stick to one-eighth of this recipe, you’re well within your E fat guidelines (less than 5 grams per serving) and still have room for some more carbs with your meal.
You can find this recipe in my cookbook, Necessary Food.
- 2 ripe medium bananas, mashed
- ½ cup egg whites (carton kind works great)
- ⅓ cup water
- 1 T lemon juice
- 1¼ cups oat flour (ground-up oats; use gluten free if necessary)
- 2 tsp. baking powder
- 1½ tsp. cinnamon
- ¼ tsp. salt
- 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 3 oz. ⅓ less-fat cream cheese, softened
- 2 T unsweetened almond milk (or carton coconut milk for a nut free version)
- 2 doonks THM Pure Stevia Extract Powder
- Dash vanilla
- Beat the wet ingredients together until slightly foamy (20-30 seconds). Add the dry ingredients and beat again until well-mixed.
- Place a square of parchment paper in the bottom of a 9-inch cake pan and spray it and the rest of the pan with nonstick cooking spray (alternately you could bake these as bars in a greased 8x8" pan). Pour the batter into the pan and level it out. Bake at 350 degrees F for 17 minutes or until the top is set and the middle is moist but not soggy (a toothpick will come out mostly clean). Let the cake set for 5 minutes, then turn it out of the pan (peel the parchment off at some point) and let cool. Refrigerate until completely chilled, then drizzle with the cream cheese glaze.
- To make the glaze, simply beat all the glaze ingredients together, put into a sandwich baggie, cut a small hole in the tip, and drizzle over the cake/bars however you choose.
- Keep refrigerated. Yields 8 servings (this will keep you well within THM:E fat guidelines)
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