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