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Tasty Banana Cake with Banana Cream Icing and Walnuts: Low Carb, Sugar Free, Gluten Free

I’ve been so pumped over these easy cake recipes that I’ve got like a million ideas in my head. My latest idea was banana cake. I remember people bringing banana cakes to family picnics and church socials when I was a kid. It was always my favorite!

I made the decision not to use actual bananas in this cake to keep the carbs down. One banana has about 27g of carbs–24g of sugar– in it, so I wanted banana flavor without all of the extra fructose from the bananas. If you want you use bananas, I’m sure you could alter the recipe a bit. I used Olive Nation’s all natural pure banana extract, which you can buy here. If you don’t feel like ordering it and can’t find it at the store, Watkins makes a pretty convincing imitation banana extract that you can buy at Walmart for just a few dollars.

This cake is moist yet nice and firm, so it’s easy to transfer it from the pan to a dish for frosting if you’d like. Also, if you’d like a bigger cake, you could double or even triple this recipe, as this is a snack-style cake and is only about an inch thick.

Feel free to cut this up and wrap it and freeze it. It works great when it’s frozen; just thaw it out on the countertop for an hour or so before you eat it. It’s DELICIOUS! 🙂

The cake itself is dairy free, but the icing is not. For dairy free icing, try a version made with whipped coconut cream.

Tasty Banana Cake with Banana Cream Icing and Walnuts 


  • 1 C almond flour
  • 2 T arrowroot powder
  • 2 T coconut flour
  • 2/3 C sweetener of your choice (I used a blend of xylitol and erythritol)
  • 1/2 C coconut oil, melted
  • 2 eggs
  • 3 T water
  • 1 tsp. vanilla extract
  • 2 tsp. banana extract
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • Teeny, tiny pinch of cinnamon
1. Preheat oven to 350.
2.In a medium bowl, beat together sweetener, coconut oil, eggs, water, vanilla, banana extract, salt, baking powder and cinnamon.
3. Add in almond flour, arrowroot and coconut flour. Beat on low for about 45 seconds until creamy and smooth.
4. Pour into an 8×8 greased cake pan and use a spatula to ensure the batter spreads evenly throughout the pan.
5. Bake for approximately 15 – 17 minutes or until a toothpick inserted into the center of the cake comes out clean.
6. Cool and then ice with banana cream icing (recipe below).
Banana Cream Icing
In a small bowl, cream together 4 oz. of neufchatel or cream cheese until smooth and creamy. In a small separate bowl, combine 1/3 C sweetener (preferably a highly dissolvable sweetener such as Ideal), 1 tsp. banana extract and 1/2 T of water. Stir until a thick syrup is achieved. Pour the syrup into the cream cheese mixture and beat on high until smooth. Ice cooled cake then topped with crushed walnuts. Icing will set as it stands. Store at room temperature for up to a day, otherwise, refrigerate.
NUTRITION: 1/9th of cake: 225 calories, 6 g carbs, 2 g fiber (4 g net carbs), 22 g fat, 5 g protein


Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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