I developed a tasty almond cake that has since become a base for many other cake variations over the years I have been low carbing. This is the Banana variation I came up with several years back. This one is REALLY good! Very close indeed to my decades old recipe for Banana Nut Bread. The lecithin is not essential and can be omitted. I used it back them as a texture enhancer. It’s available at most health food stores and various places on-line. This recipe is not suitable for Atkins Induction.
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1 ripe banana, mashed
½ c. CarbQuik Bake Mix
1 c. almond flour
4 T. lecithin granules (or you can omit)
1 tsp. baking powder
1 c. granular Splenda
1 stick butter
4 oz. cream cheese
2 tsp. vanilla
Bring eggs, butter and cream cheese to room temperature. Beat them with electric mixer or food processor until smooth. Add banana & vanilla. Add remaining ingredients and stir well with spoon. Pour into greased deep round cake pan. Bake at 350º for 45 minutes-1 hour (ovens vary, mine took 55 min.). Toothpick/knife test at center to be sure it’s done. Cool and serve.
NUTRITIONAL INFO: Serves 10, each serving contains:
15.9 g fat
8.5 g carbs, 4.0 g fiber, 4.5 NET CARBS
7.43 g protein
146 mg. sodium