I tried my hand at a not-too-sweet banana cake recipe I came across some time back. Wasn’t real happy with the cake recipe, so you might like to use this one instead: https://buttoni.wordpress.com/2009/11/29/banana-almond-cake/Paleo recipe I used (way too moist and crumbly). If you want a rich frosting to sweeten it up this frosting came out delicious and is suitable for all phases of Atkins.
Not suitable for Paleo or Primal folks. But I’ve discovered pure mashed banana with a few drops of lemon juice to prevent discoloring makes for a very nice banana “frosting” and my Paleo-Primal readers could definitely use that atop your banana muffins and cakes.
VARIATION: Add a little well-drained pineapple to your frosting
8 oz. cream cheese, softened
2 T. unsalted butter, softened
1 T. heavy cream
2 T. DaVinci banana sugar-free syrup (or 1 tsp. banana extract if you prefer)
1 pkt. stevia
5-10 drops liquid sucralose (to taste)
DIRECTIONS: Soften the cream cheese and butter and cream them together. Add all other ingredients but the liquid sucralose and stir until well-blended. Begin adding the liquid sucralose, tasting after each couple drops and stop when the frosting is sweet enough for your taste. Spread frosting on well-cooled cakes, muffins or cookies. Chill any leftover frosting. Should keep for a couple of weeks in your refrigerator in a sealed container.
NUTRITIONAL INFO: Makes a little over 1 cup (about 18 Tbsp.). Each tablespoon contains: (with no additions like pineapple)
6.0 g fat
.41 g carbs, .02 g fiber, .39 g NET CARBS
.98 g protein