A completely delightful cake, delicate and oh so lovely.
LOW SUGAR BANANA CAKE
Cake;
1 cup ripe bananas, mashed2 Tbsp light sour cream
2 large eggs
1-1/2 tsp vanilla
1 cup cake flour
1 cup whole wheat flour
1/6 cup coconut sugar
1/3 cup Splenda
1 tsp baking soda
1 tsp baking powder
1/2 cup unsalted butter
Cooked Frosting:
2/3 cup half and half
2 tablespoons whole wheat flour
1/4 cup Splenda
1/6 cup coconut sugar
2/3 cup unsalted butter, softened
1/2 teaspoon vanilla
- Line 2 8-9 inch round cake pan with parchment paper.
- Cream the butter, sugar and Splenda until fluffy.
- Add the mashed banana, sour cream, eggs and the vanilla.
- Beat until smooth.
- In a separate bowl sift together the dry ingredients.
- Gradually add the dry ingredients to the butter mixture.
- Scrape the batter into the parchment lined pans, smoothing the surface.
- Bake at 350F for 30 to 40 minutes, until cake springs back.
- Cool in pan, and frost with Low Sugar Cooked Frosting
- Combine half and half, flour in a 1 quart saucepan.
- Cook over medium heat, stirring constantly, 3-5 minutes or until mixture thickens and comes to a boil.
- Boil 1 minute.
- Cover surface with plastic food wrap; cool completely.
- Beat the Splenda, sugar, butter and vanilla in large bowl at medium speed, scraping bowl often, until creamy.
- Gradually add cooled flour mixture.
- Beat at medium speed, scraping bowl often, until light and fluffy.
