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Most of all I like banana cake recipes for diabetics. I adore this fruit and share my two favorite recipes for diabetics. You can choose between Chocolate banana cake and Yummy banana cake or try both variants. I like them both. You should choose ripe bananas. The first recipe is better because contain less amount of sugar. Let’s start:

  1. 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

First you should preheat your oven to 350 degrees. In a big mixing bowl combine flour, Equal-sugar lite, baking powder, some salt, cinnamon and the 3/4 cup cocoa powder. In a 1-quart saucepan you need to melt butter over medium heat. Remove from heat and stir in banana, eggs, vanilla, and 1/4 cup water, stirring all until blended. Stir first in flour mixture just until blended. This mixture will be thicker. Spoon into a baking pan, spreading evenly. In the 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 about 35 minutes; should have some fudgy sauce on the top. Serve warm.

  1. 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

Firstly you should preheat oven to 375 degrees. In a big mixing bowl, stir some baking soda and baking powder into flour. Set them aside. Cream butter and Equal mix together until smooth. Add the smooth to the flour mixture. After this you should add eggs, buttermilk, bananas and vanilla. Mix together until well-blended. Pour into a baking pan that has been sprayed with oil spray. Bake 30-35 minutes or until golden brown and a toothpick comes out clean. Topping: Place 2 tablespoons of cornstarch and 3/4 cup Splenda Granular in blender. Blend until smooth powder and sprinkle over top of cake. Enjoy!

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