How can a Diabetic Enjoy Banana Cake? With These Recipes for Chocolate Banana Cake & Yummy B. Cake

Here are a couple of recipes for diabetics to enjoy banana cakes.  Choose from Chocolate Banana Cake and/or Yummy Banana Cake.  Note:  The first recipe does contain a small amount of sugar.  Keep this in mind when incorporating this cake into your diet.  This should be a good cake recipe for most diabetics.  As always, eat sweets after a meal that has contained protein.  And eat only a small piece.  Over indulging will almost always cause a spike in blood sugar!

CHOCOLATE BANANA CAKE

1 cup all-purpose flour

1 tsp baking powder

1/4 tsp ground cinnamon

2 tbsp butter

1 egg beaten or 1/4 cup egg substitute

1/2 cup brown sugar

1/2 cup Equal-Sugar Lite

1/2 tsp salt

1/4 cup & 3/4 cup unsweetened cocoa powder

1/2 cup mashed banana

1 tsp vanilla extract

1/4 cup water

1 1/4 cup boiling water

Preheat oven to 350 degrees.  In a large mixing bowl combine flour, Equal, baking powder, salt, cinnamon and the 3/4 cup cocoa powder.

In a 1-quart saucepan melt butter over medium heat.  Remove from heat and stir in banana, egg, vanilla, and  1/4 cup water, stirring until blended.  Stir in flour mixture just until blended.  This mixture will be thick.  Spoon into an ungreased glass 8" x 8" baking pan, spreading evenly.

In same bowl, with a wire whisk, beat brown sugar, 1/4 cup cocoa and boiling water until blended.  Pour over chocolate batter.  DO NOT STIR!

Bake 35 minutes; should have some fudgy sauce on the top.  Serve warm.

Makes 8 servings.


YUMMY BANANA CAKE

2 1/2 cups cake flour

1 tsp baking soda

1/2 tsp baking powder

3/4 cup butter

1 1/2 cups Equal Sugar-Lite

2 eggs

1/4 cup buttermilk

1 1/4 cups finely mashed ripe bananas

1 tsp vanilla extract

Preheat oven to 375 degrees.  In a large mixing bowl, stir baking soda and baking powder into flour.  Set aside.  Cream butter and Equal together until smooth.  Add to the flour mixture.  Mix in eggs, buttermilk, bananas and vanilla.  Mix together until well blended.  Pour into a 9x13-inch baking pan that has been sprayed with a non-stick vegetable oil spray.  Bake 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Topping:  Place 2 tablespoons of cornstarch and 3/4 cup Splenda Granular in blender.  Blend until a very fine powder.  Using like you would powdered sugar, sprinkle over top of cake   Store any leftover in an airtight jar.

Enjoy!