Banana Cake with Cream Cheese Frosting (Lemon)

This Banana Cake is soft, moist and rich all at the same time! Once cooled this cake is topped with a totally irresistible lemon cream cheese frosting for a perfect dessert your family will love.

Banana Cake:
1½ cups milk
2½ Tbsp. lemon juice, freshly squeezed, divided
1⅓ cup bananas, mashed
⅔ cup butter, softened
½ cup Erythritol Gold
1 cup Monk Fruit Sweetener with Erythritol (Granular)
3 large eggs
1 tsp. pure vanilla extract
3 cups all-purpose flour, unbleached
1½ tsp. baking soda
¼ tsp. sea salt

Frosting:
8 oz cream cheese
⅓ cup butter, softened
1 tsp. lemon juice, freshly squeezed
1½ tsp. lemon zest from 1 lemon
3-3½ cups Monk Fruit Sweetener with Erythritol (Powdered)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and flour a 9x13" pan.

Place 1½ Tbsp. lemon juice in a measuring cup. Top to 1½ cups with milk. Set aside.

Mix together mashed banana with 1 tablespoon lemon juice, set aside.

Beat together butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting).

Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in bananas. Pour into prepared pan.

Put into the preheated oven and reduce heat to 300°F (150°C/130°C fan, Gas Mark 2). Bake 50-60 minutes or just until a toothpick inserted in the center comes out clean (do not over bake).

Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.

Make the Frosting:
Cream together butter and cream cheese until fluffy. Add in lemon zest and juice. Add confectioners' sugar a little at a time until you reach desired consistency. Spread over cooled cake.

Makes 15 servings.

Nutritional Information:
Calories: 470, Carbohydrates: 70g, Protein: 5g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 84mg, Sodium: 331mg, Potassium: 178mg, Fiber: 1g, Sugar: 48g, Vitamin A: 680IU, Vitamin C: 3.1mg, Calcium: 62mg, Iron: 1.5mg