I love this young man who is a superstar pastry chef, David Benton. Pastry chef Benton lives in the Bay Area of California and owns his own company, Sugarsweet. He was kind of enough to assist those of us with diabetes and a sweet tooth this holiday season by supplying a special remix of his Banana Walnut Cake recipe.
Now, I’m going to ask you to “Like” his Facebook page and follow him on Twitter. I’m also going to ask you to check him out as he is a contributor and consultant to the renowned culinary, wine and travel magazine Cuisine Noir. If you’re like me, then you’ll love his whimsy and the artistry of his pastries. [You can read about him HERE too.]
Be sure to scroll all the way to the bottom, for a neat gift idea!
Thank you, Pastry Chef David and please know we will enjoy this sweet treat. ~ Ms. Eugeena
For a 6” cake
Prep Time: 15mins
Cooking Time: 50-55mins
- ½ stick of unsalted Organic Butter
- 1 ½ Very Ripe Organic Bananas
- 3 Tablespoons of Splenda
- 3 ½ cups of Walnut halves
- ½ cup of Flour
- ¾ cup of Almond Flour
- ½ cup of Splenda
- 3 Organic Egg Whites or ½ cup of Egg Substitute
- ½ cup of Fat-free Milk
- ¼ cup of Fat-free Yogurt
- 1 teaspoon of Vanilla Extract
- ½ teaspoon of Salt
- ½ teaspoon of Baking Soda
- Preheat oven to 350°. Butter a 6 x4″ metal pan or glass baking dish; sprinkle bottom evenly with 1 ½ Tbsp. sugar. Set aside. (If you want more cake, double this recipe and use a 10 or 13” pan)
- Pulse walnuts in a food processor until coarsely chopped. Set 1 cup aside. Add all-purpose flour to processor and pulse until walnuts are very finely ground, 1–2 minutes. Add almond flour; pulse to blend. Set aside.
- Using an electric mixer, beat 1 stick of butter and granulated sugar in a mixing bowl until light and fluffy, 2–3 minutes. Add bananas and beat until creamy. Then add eggs, cream, yogurt, vanilla extract, salt and baking soda. Beat until well combined, 1–2 minutes. Add ground-walnut mixture and beat just to blend. Gently fold in chopped walnuts, being careful not to over mix. Pour batter into prepared dish; smooth top. Sprinkle with remaining 3 Tbsp. sugar.
- Bake until cooked through and a tester inserted into center comes out clean, about 50–55 minutes. Let cool in pan on a wire rack. Serve with whipped cream. DO AHEAD: Can be made 3 days ahead. Cover and chill. Cake is best served cold.
Cream Cheese Frosting (Diabetic Remix)
- 1 ½ sticks of Butter
- ½ package of 8oz Reduced Fat or Fat-free Cream Cheese
- 1 cup of Splenda
- ½ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- ¼ teaspoon of Coconut Extract
- Pinch of Salt
- Beat butter and cream cheese until light & fluffy
- Add Splenda , powdered sugar & Salt
- Add Vanilla
Tip: To get frosting at its silky smoothest take about 2 Tablespoons of it in a small bowl & put it in the microwave oven for about 10-15 seconds then pour it back into the cold buttercream & mix. All lumps and air pockets will disappear and your frosting will appear smooth & silky.
Wonderful Gift Idea!
David told us this recipe could be served in a jar or the traditional cake form. I really like this!