Banana Cake

Lower Carb Banana Cake with Cinnamon Icing

Traditional banana cake with cream cheese icing can be as high as 40g of carbs per slice (and packed with sugar!).

We’ve come up with a lower carb banana cake using our Vanilla Cupcake Mix with a few little extra ingredients. Coming in at 8g carbs per slice, it’s not only healthy but also tastes delicious!

 

Cooking time: 40-50 mins

Makes: 1 small round cake (12 slices)

 

Ingredients:

 

Icing:

We followed the steps on the packet, but used extra cream cheese.

 

Method:

  1. Preheat oven to 180 degrees.
  2. Prepare round cake tin with baking paper and spray the paper lightly with oil to avoid the cake sticking.
  3. Melt butter in the microwave, allow cooling. Whisk together mashed banana eggs, milk and melted butter in small bowl.
  4. Place dry mix and coconut in a larger bowl and pour the egg mixture into the dry cupcake mix.
  5. Stir enough to combine well.
  6. Using a spoon, pour the mix into the baking tin
  7. Bake for 35-40mins, rotating at half way so it cooks evenly.
  8. Remove from the oven and cool on a cooling rack.
  9. Refrigerate before icing. The cake must be cool or the icing will melt!

 

Icing Steps: 

  1. Place cream cheese and butter in a microwave-safe bowl and microwave for 60 seconds.
  2. Add the cinnamon and Icing Mix.
  3. Using electric beaters, whip icing until light and fluffy.
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