Healthier Banana Cake with Cream Cheese Frosting

Healthier Banana Cake with Cream Cheese Frosting

Healthier Banana Cake with Cream Cheese Frosting

This is a healthier version of the old-time banana cake from my 1981 Better Homes and Gardens "New Cook Book."

Pre-heat the oven to 350F and spray with olive oil cooking spray a 13"x9"x2" pan.

In a mixing bowl, place:

1 cup whole wheat pastry flour
1 1/2 cups unbleached flour
1/2 cup coconut sugar
1 cup measurable stevia extract ("Stevia in the Raw," measures cup-for-cup like sugar)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt

Add and mix until combined on low speed:

1/2 cup coconut oil
2 small ripe bananas, about 1 cup 

Add and mix on medium speed for 2 minutes:

2/3 cup buttermilk or milk + 1 teaspoon apple cider vinegar
2 eggs
1 teaspoon vanilla (my homemade vanilla extract recipe is linked.)

Pour the batter into the prepared pan and bake it at 350F for about 30 minutes or until a knife inserted off center comes out clean.

Cool the cake completely and frost with Cream Cheese Frosting, recipe below.



Cream Cheese Frosting, reduced Sugar or regular

(Note:  I would recommend preparing the frosting either a day ahead as written OR using all powdered sugar if serving the same day.  The stevia flavor is over-powering the day it is made, but mellows thereafter.)

In a mixing bowl combine and whip until fluffy:

3 ounces cream cheese
1/4 cup butter
2 teaspoons vanilla extract (as above)
1/8 teaspoon sea salt

Add and beat until light:

1 cup measurable stevia extract ("Stevia in the Raw," measures cup-for-cup like sugar)
1 cup powdered sugar (organic preferred)

Spread onto cooled cake.  Serve and enjoy!