Banana Nut Pound Cake - Low Carb

This is a recipe from Better Homes and Gardens, the 2012 Grand Prize Winner for Favorite Reader Recipe, that I tweaked to be low carb.

Banana Nut Pound Cake

Does it look moist? That's cuz it is!

• 3 1/4 cups Bob's Red Mill Low Carb Baking Mix (or all-purpose flour for non-keto)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 3 cups Splenda Granulated (or sugar)
• 4 eggs
• 2 medium bananas, mashed (about 1 cup)
• 1/4 cup Bourbon (or 1/4 cup low-fat milk, but why would you do that?)
• 1 tablespoon vanilla
• 1 cup chopped pecans, toasted
• powdered sugar (there is apparently a sugar-free version of this - will update when I find it!)

Preheat oven to 325 degrees. Grease and flour a 10-inch fluted tube pan; set aside. (I use the baking cooking spray that has the flour already in it.)

In a bowl combine flour, baking powder and salt; set aside.

In a large mixing bowl beat cream cheese and butter with an electric mixer on medium speed until combined. 

Gradually add sugar, beating about 7 minutes or until light. Add eggs, one at a time, beating 1 minute after each addition; scrape bowl frequently.

In a separate bowl combine bananas, bourbon and vanilla. Alternately add flour mixture and banana mixture to butter mixture; beat on low to medium speed after each addition just until combined. Stir in pecans. Spread evenly into prepared pan.

Bake 70 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. 

Remove from pan; cool on rack.

Sprinkle with powdered sugar. To acquire an even sprinkling, use a sieve. Or, just do what I did with a spoon.

After entering everything into the database, the nutrition facts for this are, for 12 servings, 293 calories, 12 net carbs (17 - 5 fiber), 17g fat, 13g protein.