Ingredients:
For the Cake:
- 2 ripe bananas, mashed
- 2 eggs
- 1/3 cup Greek yogurt (plain, unsweetened)
- 1/4 cup almond milk (or any milk of choice)
- 1/3 cup honey or sugar substitute (like monk fruit or erythritol)
- 1 tsp vanilla extract
- 1 ½ cups almond flour (or whole wheat flour for a non-keto option)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- Pinch of salt
For the Cream Filling:
- 1 cup Greek yogurt or light whipped topping
- 2 tbsp sugar substitute
- 1 tsp vanilla extract
- 1 small banana, sliced
For the Topping:
- Light whipped topping or Greek yogurt
- A few banana slices for garnish
- Chopped nuts (optional)
Instructions:
1️⃣ Preheat your oven to 350°F (175°C) and grease a cake pan.
2️⃣ In a bowl, whisk together mashed bananas, eggs, Greek yogurt, almond milk, sweetener, and vanilla.
3️⃣ In another bowl, mix almond flour, baking soda, baking powder, cinnamon, and salt.
4️⃣ Gradually fold the dry ingredients into the wet mixture until well combined.
5️⃣ Pour the batter into the cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6️⃣ Let the cake cool completely before slicing in half horizontally (if making a layered cake).
7️⃣ For the cream filling, mix Greek yogurt, sweetener, and vanilla. Spread it over one cake layer, then top with banana slices.
8️⃣ Place the second layer on top and spread more Greek yogurt or whipped topping.
9️⃣ Garnish with extra banana slices and nuts if desired.
