1 pkg 8 oz. cream cheese
1 1/2 sticks of butter
1 tablespoon vanilla essence
1/2 teaspoon baking powder
3 cups carbquick or plain flour (if you are not dieting)
1 1/2 cups stevia (or granulated sugar)
1 ripe banana
1/2 cup of chopped blackberries (or any berry you have or like)
Preheat oven to 350 degrees.
Remove you butter and cream cheese from fridge a few hours ahead of time to come to room temperature, so it is easy to handle. If you did not, then pop it in the microwave for 1 minute to melt.
Add essence, eggs, chopped banana, chopped berries and stevia/sugar to the cream cheese and butter. Mix thoroughly. For this part you can use your hand/cake mixer. Add in the baking powder and 1 cup of carbquick/flour at a time. Mix until all the flour is fully incorporated.
Grease and flour an 8×8 cake pan. Do not skip this step or your cake will stick to the pan.
Pour your batter into the pan and bake for 45, minutes. Test your cake by sticking the middle of it with a toothpick. If the Toothpick come out clean and you see the sides of the cake released from the cake pan then it is done. If the tooth pick comes out with batter on it, it needs more baking. Every oven is different. Mine took 45 minutes.
Before you remove the cake from the pan, let it cool properly first. Using a knife run it along the edge of the pan to release the cake and prevent sticking.
Slice and serve with a nice cup of tea! It is low carb as we are not using real flour or sugar. I believe it is 3-6 net carbs per cup cake size portion. It should actually be 3g, however I added bananas and berries. You can leave these out if you are a serious dieter. You can also add a dash of nutmeg, or a sprinkle of cinnamon…
Let me know how yours turn out.