Makes 16 servingsCalories 4.5 Prep Time 20 minutesTotal Time 35 minutesMade with Splenda® Original Sweetener
Ingredients
For the cake:
1 cup olive oil
2 cups Splenda® Granulated Sweetener
3 eggs
2 teaspoons vanilla extract
½ teaspoon salt
1½ cups skim milk
2 teaspoons baking powder
3 cups all-purpose flour
4 very ripe bananas, mashed
For the cream cheese icing:
¼ cup salted butter
2 cups Splenda® Granulated Sweetener
4 ounces light cream cheese, softened
1 teaspoon vanilla extract
Optional toppings:
Banana slices
Chopped walnuts
Instructions
Preheat oven to 350°F. Spray a 9 x 13-inch pan with nonstick cooking spray. Set aside.
In a large bowl, using a hand mixer, combine olive oil and Splenda Sweetener. Add eggs and mix just until combined. Add vanilla, salt, and milk, then baking powder and flour, scraping down the sides of bowl as needed. Fold in mashed bananas.
Pour the cake batter evenly into the prepared pan. Bake for 30 minutes or until toothpick comes out clean.
While the cake bakes, brown the butter in a pan until it has a nutty smell. Pour into a clean bowl and place in the refrigerator for 10-15 minutes.
While brown butter is cooling, add Splenda Sweetener to a blender and blend on high for 1 minute until texture becomes powdery. Set aside.
Add the softened cream cheese to the brown butter. Beat with mixer for 2 minutes until smooth. Add vanilla and mix until blended. Then, add powdered sweetener and beat until smooth.
Let cake cool before frosting. Frost cake with cream cheese icing and add toppings if desired before serving!
Note
This recipe and images are courtesy of Amanda Warren. Follow her on Instagram @amandawarren__
