Last weekend I am looking at my overripe bananas and figured I’d look up some gluten-free banana bread. I found this great recipe by Taste te of Home (Thank You ) so I adapted mine based on this one to make it low carbohydrate, low sugar and gluten-free.
We all love a moist, delicious piece of cake. However, in order to enjoy an unprocessed cake that isn’t filled with partially hydrogenated oils, tons of sugar, preservatives and other chemicals that are harmful to our health– we have to go back to basic and do it from scratch. Luckily I have found a way to make a healthy and scrumptious banana carrot cake you will never forget. What? a healthy cake you say. Yup!
I don’t really want to sound pretentious, but this cake was so good that the only reason it lasted two days is that I made it at night. Between my husband, two friends, my son and I (poof) gone the next day. so I had to share it with you guys.
This cake was absolutely moist and delicious, especially a few minutes after coming out of the oven… I am sure your family and guests will be delighted with this cake at your next gathering or holiday party. I made two small cakes in four-inch diameter cookware. You can, however, adjust the ingredients to make a larger cake.
I’d like to add that this recipe was definitely husband and children approved. I feel that the key to this fabulous slightly sweet and moist cake was the apple butter made from scratch. By doing this you ensure the freshness of the ingredients, plus combining the grass-fed butter offers Omega 3′ fatty acids. As you may know, grass-fed butter is a great source of CLA (conjugated linoleic Acid) good for cardiovascular and brain health among others.
For this recipe, I used swerve
Have you made a gluten-free banana cake? I’d love to hear your experiences below!
The Best Gluten Free Low Sugar Banana-Carrot Cake I Ever Made
Ingredients
- Dry Ingredients
- 2 cups almond flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup Swerve Sugar
- 1/2 cup chopped walnuts
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- Wet Ingredients
- 2 cups mashed bananas 4-5 very ripe medium bananas
- 4 eggs preferably pastured, remember Omega 3's
- 1/3 Cup melted Coconut Oil
- 1/2 cup apple butter
- 1 tsp alcohol free vanilla extract
- Apple Butter
- 1/2 cup mashed organic apples Remember dirty dozen?
- 5 tbsp grass-fed butter
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- For the Frosting optional:
- 1 Package Cream Cheese {softened}
- 1/3 cup Confectioners swerve sweetener
Instructions
- Preheat oven to 350°F.
- How to make apple butter
- Start off by blending the apple in a chopper or blender and pulse for a few minutes until it gets the consistency of apple sauce.
- In a sauce pan add the grass-fed butter, add mashed apple cook at low heat until both ingredients are combined and slightly golden. That is your apple butter. Set aside.
- Mix dry ingredients together in a large mixing bowl until well blended.
- In a separate bowl mix wet ingredients.
- Start off by beating the eggs, then add coconut oil, bananas, apple butter, vanilla and mix. I did it all with a hand whisker( Don't worry about over-mixing flourless cakes or anything— usually the more you mix, the better!)
- Pour wet ingredients into dry and mix.
- Prepare a 8" round bakeware with coconut oil cooking spray or grass-fed butter.
- Bake on center rack at 350 for about 45-55 minutes, or until a toothpick inserted in the center of a comes out clean.
- Cool in bake for 5 minutes or so then transfer to wire cooling rack. They're also delightful when warm!
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Love love love that this baby is SUGAR-FREE and made with SWERVE!!! YAAAAA BABY!! 🙂 Also, I bet this baby smelled SOOOOOOO good when baking! Ugh, and moist when taking a bite!!
Yes Gigi I wanted to make sure it low carb, healthy and most importantly delicious. I love swerve, and it works just like sugar win-win! Yes, it was moist and smelled/tasted so good. Let me know if you try it 😉