Banana Cake with Cream Cheese Drizzle
THM:E, Low-fat, No Sugar Added, Gluten/Nut free
Serves: 8 servings
  • 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.)
Cream Cheese Drizzle:
  • 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
  1. Beat the wet ingredients together until slightly foamy (20-30 seconds). Add the dry ingredients and beat again until well-mixed.
  2. 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.
  3. 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.
  4. Keep refrigerated. Yields 8 servings (this will keep you well within THM:E fat guidelines)
Recipe by Briana Thomas at