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!
Ingredients
- 2 cups gluten-free all-purpose baking flour
- 1 teaspoon baking soda
- 1/4 teaspoon himalayan salt
- 4 eggs
- 2 cups mashed ripe bananas (4-5 medium)
- 1 cup shredded carrots
- 3/4 cup of swerve (or to taste)
- 1/2 cup apple butter
- 1/3 cup grass-fed butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
Instructions
- In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, apple butter, butter and vanilla. Stir into dry ingredients just until moistened.
- Transfer to two 8-in. x 4-in. loaf pans coated with butter or coconut oil. Sprinkle with walnuts. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
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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 😉