Name: Banana cake with cream cheese icing
Prep time: 90 min
Cook time: 40 min
Total time: 130 min
Yield: 1
Ingredients: 125g butter, softened; 375.00 gm SPLENDA® Granular; 390.00 gm mashed banana; 2 eggs; 128.75 gm milk; 8.80 gm vanilla extract; 225.00 gm self-raising flour; 1.25 gm bicarbonate of soda; 62.50 ml coarsely chopped pecans; 8.80 gm flaked coconut; 250g cream cheese, softened; 21.00 gm lemon juice; 4.40 gm vanilla extract; 82.50 gm SPLENDA® Granular

Banana cake with cream cheese icing

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Prep Time:
90 minutes

Cook Time:
40 minutes

Total Time:
130 minutes

Try our delicious and diabetic-friendly banana cake recipe for a guilt-free treat!

Ingredients:

125g butter, softened
375.00 gm SPLENDA® Granular
390.00 gm mashed banana
2 eggs
128.75 gm milk
8.80 gm vanilla extract
225.00 gm self-raising flour
1.25 gm bicarbonate of soda
62.50 ml coarsely chopped pecans
8.80 gm flaked coconut
250g cream cheese, softened
21.00 gm lemon juice
4.40 gm vanilla extract
82.50 gm SPLENDA® Granular

Instructions:

Preheat your oven to 180°C/160°C fan-forced. Grease a 20cm round cake pan and line the base and sides with baking paper.
Combine butter, SPLENDA®, banana, eggs, milk, and vanilla in a food processor bowl. Pulse for 2 minutes until smooth.
Combine the flour and bicarbonate of soda in the processor until just mixed. Pour the mixture into the pan, smooth the top, and bake for 40 minutes or until a skewer inserted in the center comes out clean. Let the cake rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Using an electric mixer, combine cream cheese, juice, extract, and SPLENDA® until smooth. Place cake on a serving plate and top with cream cheese frosting. Finish by sprinkling pecans and coconut on top before serving.

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