Using some grated zucchini in this cake made it possible to make this cake with only one medium banana.  The flavor is distinctly banana and the zucchini cannot be seen or tasted at all, however, it imparts lovely moisture to this cake.  Great for breakfast, too, with your tea or coffee.  Here is some info about St. Patrick's Day...CLICK!

1/2  cup butter, softened (125 mL)
2 large eggs
1 egg white
1 cup sour cream (250 mL)
Sweetener to equal 11/4  cups (300 mL)
  sugar (Natural Mate is great, however, use your favorite! I used liquid sweetener - sucralose or stevia)
2 tbsp erythritol, OR (30 mL)
 more sweetener
3/4  cup finely grated zucchini (175 mL)
1 medium banana, mashed (1/2  cup; 125 mL)
11/2  tsp unflavored gelatin (store-bought is fine) (7 mL)
21/4  cups Gluten-Free Bake Mix 2 (560 mL)
2 tsp baking soda (10 mL)
1/4  tsp salt (1 mL)
St. Patrick’s Day Frosting:
8 oz regular cream cheese (250 mL)
Sweetener to equal 1/2  cup sugar (125 mL)
1/4  cup whipping cream (60 mL)
1/4  cup powdered erythritol (60 mL)
2 tbsp unsalted butter (30 mL)
1 tsp vanilla extract (5 mL)
Green food coloring

Preheat the oven to 350°F (180°C).  Grease a 9 x 13-inch (23 x 33 cm) glass baking dish.

In food processor, process butter, eggs, egg white, sweetener, sour cream and erythritol, OR more sweetener, zucchini, banana and gelatin until smooth. (The zucchini pretty much disappears!)

In large bowl, combine Gluten-Free Bake Mix 2, baking soda and salt.  Add wet ingredients to dry ingredients; process.  Spread evenly in prepared baking dish.  Bake 35 minutes, or until golden on top and a dinner knife inserted in cake comes out clean.

St. Patrick’s Day Frosting:  In food processor, process cream cheese, sweetener, whipping cream, powdered erythritol, unsalted butter, vanilla extract and green food coloring.  Spread over slightly warm or cooled cake.  Cover dish with plastic wrap and refrigerate.

Yield:  15 large servings
1 serving
173.8 calories
4.6 g protein
14.3 g fat
0.2 g fiber
6.1 g net carbs 

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