Individual Banana Cake





Baked in conventional oven.
Baked in a Microwave
Baked in a Microwave

My husband asked if I could create a low-carb banana cake for him today.  Not eating desserts these days, I didn’t want to make a really big cake, for fear HE would eat too much or that half of it might spoil.  So I decided to play around with the Muffin in a Minute recipe that abounds on the internet and create a tasty version that would just make a few servings.  These came out very smooth and tasty and are extremely filling with the flax meal in them.  I decided to go for 2-serving mini cakes.  This recipe was made in two 6″ ceramic oval dishes that are 1″ deep.  Each oval cake makes two very filling portions.  He didn’t want a frosting on it, but these would be very nice thinly frosted with 2 T. softened cream cheese, 2 T. mashed ripe banana and a few drops of stevia or your favorite sweetener (or none).  I baked mine in the microwave, which I think I prefer, but they can be done in a conventional oven at 350º for about 25-27 minutes or so.  That creates a browned top crust as seen in the small pics above.  Your call on method of cooking.  These are not suitable until the higher fruits rung of the carb ladder in Pre-maintenance and Maintenance, as they are a little carb-y with banana in them.

NOTE:  If you aren’t able to or prefer not to eat flax, this cooks up nicely in the microwave leaving out the flax meal and adding in an additional ¼c.+2T. almond flour and 2T. more coconut flour. It will, however, take nearly 3 minutes cooking time in the microwave to get done if you make that change. 

Also discovered 1T. mashed banana spread on top when the cake is done makes a lovely “frosting” for this, no dairy required.  That pushes carbs up a bit though. 🙂

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1½ T. unsalted butter or ghee, melted

3 large eggs, beaten

1 banana (7″), mashed

½ tsp. cinnamon

1 tsp. vanilla

½ c. flax meal (I used half golden and half dark)

½ c. almond flour

3 T. coconut flour

1½ tsp. baking powder

3 pkts. stevia

6 drops liquid Splenda

DIRECTIONS:  If using a conventional oven to bake these, preheat to 350º.  In a medium mixing bowl, mash well the ripe banana with a fork.  Add the eggs and beat well.  Add melted butter and stir.  Measure all dry ingredients on top and stir until batter is smooth.  Add liquid sweetener and stir well.  Spoon into two 6″ ceramic dishes (well-greased if baking in the regular oven).  Microwave on HI for 1 min. 30 seconds (or bake at 350º for about 20 minutes).

NUTRITIONAL INFO:   Makes two 6″ cakes or 4 servings.  Each serving contains:

264 calories

18.6 g  fat

17.15 g  carbs, 8.2 g  fiber, 8.95 NET CARBS

10.33 g  protein

72 mg sodium

275 mg potassium

10% RDA Vitamin A, 15% B6, 20% B12, 7% calcium, 27% copper, 34% iron, 21% magnesium, 28% manganese, 24% phosphorous, 20% riboflavin, 28% selenium, 25% thiamin and 13% zinc

2 thoughts on “Individual Banana Cake

  1. Adeline

    Peggy sounds great….could I just use an extract …or the juice from baked bananas ?
    Is it very much like an MIM ?
    or alittle more bready/cakey ?

    1. An extract surely won’t be as good, but will definitely lower the carb count a lot. You will likely need to add a little water or cream (1-3 T.)to make up for the moisture/volume in the batter. This was a pretty thick batter, so not too much water. The juice (and banana oil) from baked bananas would taste better, but don’t know how you’d count that carb-wise.

      With the banana in it, and using almond and coconut flour, the nutty taste of the classic MIM was “softened”. I think the texture was a little smoother, more moist and more cake-like than the MIM’s, too.

      I’m going to bake it in the oven next time and will upload a pic when I do.

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