Diabetic Sugar Free Banana Cake
A moist, fluffy banana cake made without sugar — perfect for diabetics or anyone watching their carbs. It’s packed with banana flavor and made from everyday ingredients for a nostalgic, comforting treat.
Equipment
- 9x13-inch Baking Pan
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Measuring Cups and Spoons
- Spatula
- Parchment Paper
- Wire Rack
Ingredients
- 0.5 cup butter room temperature
- 0.5 cup canola oil
- 0.75 cup Splenda granulated sweetener
- 4 ripe bananas medium to large, very ripe
- 2 eggs large
- 1 egg white
- 0.25 cup plain unsweetened yogurt
- 2 tsp vanilla extract
- 1.5 cups King Arthur Keto Wheat Flour
- 0.75 cup all-purpose flour
- 1 tsp baking soda
- 3 tsp baking powder
- 1 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch pan and line with parchment paper.
- Sift both flours into a bowl. Add baking powder, baking soda, and salt. Whisk to combine.
- In a large mixing bowl, cream butter until smooth. Add Splenda and mix until fluffy.
- Add bananas and mix until well incorporated.
- Add oil, eggs, egg white, yogurt, and vanilla. Beat until smooth.
- Slowly add flour mixture to wet ingredients, mixing on low until just combined.
- Pour batter into prepared pan. Spread evenly.
- Bake for 30 minutes or until a toothpick inserted comes out clean.
- Cool slightly before slicing. Cool completely if frosting.
Notes
Use ripe bananas for best flavor and moisture. Store airtight. Frost with sugar-free cream cheese frosting if desired.