This light, fluffy banana cream cake makes a delicious and quick breakfast when you've got ripe bananas on hand. Unlike rich, dense banana bread, this is a very light cake-like treat.
Author: Gwen Brown-Gwen's Nest
Recipe type: Breakfast
Cuisine: THM
Serves: 1
Ingredients
3 T. oat flour-use gluten free and grind in your blender or grain mill.
2 tsp. Truvia, or erythritol + 2-3 shakes stevia extract, or xylitol
½ tsp baking powder
1 T. plain 0% Greek yogurt
2 T. very ripe banana
½ t. vanilla extract
¼-1/2 t. banana extract (optional)
1 T. egg white
Instructions
Place all dry ingredients into a ramekin or mug.
Add yogurt, banana, extracts, and egg whites.
Mix really well with a fork, being sure to stir well in the bottom edge of mug or ramekin.
Bake at 350* for 10-15 minutes, or microwave for 1½ minutes.
Allow to cool. Sprinkle top with cinnamon/erythritol (or Truvia, or xylitol) mix if desired. Garnish with a couple of slices of banana and some Redi-whip.
Notes
I figured this to have 1.5 grams of fat and 11 net carbs. Enjoy with an egg white omelet, and a small piece of fruit for a delicious E breakfast!
Learn more about the super delicious and effective Trim Healthy Mama plan at Gwens-Nest.com
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/banana-cream-cake-recipe-sugar-free-gluten-free/