Refrigerated this cake becomes firmer and that is when my husband really complimented me on this cake. Substantial cake bars – so much so that one bar at a time will usually suffice.  One slice of banana equals 1 gram of carbohydrate, so keep that in mind.  I garnished this cake with slices of banana dipped in lemon juice.  This is a good cake for children.  It's good to let children grow up enjoying some delicious sweet treats like this one, but do try your best to keep them away from  too much sugar!  

4 eggs
Liquid sweetener (sucralose or stevia) to equal 11/2 cups sugar (375 mL)
1/2 cup granulated erythritol, OR xylitol OR (125 mL)
6 tbsp butter, softened (90 mL)
6 tbsp whipping cream (90 mL)
2 tbsp coconut oil (30 mL)
1 tbsp vanilla extract (15 mL)
11/2 tsp unflavored gelatin (7 mL)
21/2 cups Gluten-Free Bake Mix 2 (625 mL)
1 tsp baking soda (5 mL)
1/2 tsp baking powder (2 mL)
1 cup mashed banana (250 mL)
Cream Cheese Frosting:
8 oz regular cream cheese, softened (250 mL)
Liquid sweetener (sucralose or stevia) to equal 3/4  cup sugar (175 mL)
1/4 cup  powdered erythritol, OR (60 mL)
1/4 cup whipping cream (60 mL)
2 tsp pure vanilla extract (10 mL)

Preheat the oven to 350°F (180°C).

In food processor or bowl with mixer, process eggs.  Add liquid sweetener, erythritol, OR xylitol, butter, whipping cream, coconut oil, vanilla extract and gelatin; process.

In medium bowl, combine Gluten-Free Bake Mix 2, baking soda and baking powder.  Add to food processor or mixer and process.  Stir in banana.  Spread batter into a greased 9 x 13-inch (23 x 33 cm) baking dish.  Bake approximately 40 minutes, however, check after 30 minutes.  When a cake tester or knife comes out clean, your cake is baked to perfection!   Allow to cool completely before frosting.

Cream Cheese Frosting:  In food processor, process cream cheese, liquid sweetener, powdered erythritol, OR coffee sweetener, whipping cream and vanilla extract.

Yield: 24 servings
1 serving
162.1 calories
4.2 g protein
13.6 g fat
0.2 g fiber
5.2 g net carbs

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