Now everyone can enjoy this banana cake classic with our diabetes-friendly version.
Ingredients
- 125g butter, softened
- 1 1/2 cups SPLENDA® Granular
- 1 1/2 cups mashed banana
- 2 eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 cups self-raising flour
- 1/2 teaspoon bicarbonate of soda
- 1/4 cup coarsely chopped pecans
- 2 tablespoons flaked coconut
Cream cheese frosting
- 250g cream cheese, softened
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/3 cup SPLENDA® Granular
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 20cm round (base) cake pan. Line base and side with baking paper.
- Step 2Place butter, SPLENDA®, banana, eggs, milk and vanilla in the bowl of a food processor. Process for 2 minutes or until combined.
- Step 3Add flour and bicarbonate of soda and process until just combined. Pour mixture into prepared pan. Smooth top. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 10 minutes before transferring to a wire rack to cool completely.
- Step 4Meanwhile, using an electric mixer, beat cream cheese, juice, extract and SPLENDA® until well combined. Place cake on a serving plate. Spread top with cream cheese frosting. Sprinkle with pecans and coconut. Serve.
- High fibre
- High protein
- Vegetarian
Nutrition
1763 kj
Energy
27g
Fat Total
15g
Saturated Fat
3g
Fibre
9g
Protein
116mg
Cholesterol
550.9mg
Sodium
10g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
Notes
Note: You will need 3 large bananas for this recipe.
- Author: Emma Braz
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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