Banana Nut Cake
1 cup butter, melted
1.5 cup Birch Xylitol or Erythritol*
½ teaspoon clear stevia
2 teaspoons vanilla
2 cups mashed banana
2 Tablespoons arrowroot powder
1 Tablespoon Baking Powder
½ Tablespoon Baking Soda
1¼ cups buttermilk
1 cup coconut flour
½ cup pecan meal
1 cup chopped pecans
Preheat oven to 350. Add the ingredients in the order listed above and mix well between each item added. This recipe makes 3 layers or a lasagna pan (10×14)
Bake for 30 minutes and then, turn the oven down to 325 and bake until a toothpick comes out clean.. Coconut flour turns out better on a lower time.
Cream Cheese Frosting
1 – 8 oz cream cheese, softened to room temperature
½ cup powdered Birch Xylitol or Erythritol
1 teaspoon clear or vanilla crème stevia
Mix the cream cheese, xylitol and stevia together until well blended.
Add 1 and 1/3 cups mashed banana to the cream cheese mixture and blend well.
Add 1 teaspoon vanilla and mix well.
Add 2 cups of chopped roasted pecans. ( I roast the pecans in a 300 degree oven while the cake cools, about 10 – 15 minutes.) Roasting the pecans is optional, however, several in my family cannot eat raw pecans and yet have no problem with the roasted ones. We love the flavor the roasted pecans give the frosting!
Whenever I make baked treats for people outside of my immediate family, I use Non-GMO organic erythritol as Xylitol can cause some people to have stomach distress. We like Birch Xylitol, but it requires an adjustment time, so I don’t feed it to people who are not used to it.