WebINSTRUCTIONS: Preheat oven to 325°. Separate yokes from eggs, placing yokes in a medium sized bowl and egg whites in a med-large sized bowl. Add 1/2 cup …
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Chiffon cakes have much more yolks and oil. Preheat the oven to 350º Fahrenheit. Sift together the flour, ¾ cup sugar, baking powder and salt in a large bowl. Add the egg yolks, water, oil and vanilla. Beat until smooth. In a separate clean bowl, beat the egg white and cream of tartar together using a high speed hand mixer until soft peaks form.
Grease two (2) 8-inch round pans well and dust with flour. Beat egg whites until fluffy. Gradually beat in 1/3 cup of sugar. Beat until very stiff and glossy. In another bowl stir remaining sugar, flour, baking powder, soda and salt. Add oil, bananas, half of buttermilk and vanilla. Mix well for 1 minute at medium speed on mixer.
This low carb, gluten free banana cake recipe uses bananas despite their natural higher carb count. I love that the bananas don’t add many carbs to the final count since there are only two small ones in this entire recipe, but they do add tons of flavor, moisture, and some wonderful healthy nutrients.
Feel free to substitute butter with coconut oil if you like. You can make this keto banana cake in a loaf tin or muffins tin instead of the springform. If you prefer this banana cake plain, don't add the cream cheese frosting; sprinkle some powdered sugar on top of the cake. It is delicious both ways. Can I make this recipe using coconut flour?