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Old 10-19-2008, 02:03 PM   #31
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I gots to get me some more almond flour. Wow!
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Old 10-19-2008, 06:47 PM   #32
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I am making this right now. I dont have walnuts so I wont be using those this time. I have been thinking of making this all day when I was at work. I didnt have a 7x11 pan but I used an 8 by 11. It seems like the pieces will be small. I will use the baking square for chocolate.
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Old 10-19-2008, 07:03 PM   #33
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Good luck BABSY!

Don't forget the tip about the dipping the bananas in the pineapple juice to keep them from turning, and the tip about freezing your individual serving 15 minutes before eating.

The larger pan will be fine, but the walnuts really do add alot. Do you have any pecans? Those would probably work good too.

Please post your comments and or pics
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Old 10-19-2008, 07:56 PM   #34
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Yumm.
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Old 10-19-2008, 08:02 PM   #35
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can I store this in the freezer and do I melt the bakers chocolate with anything in it
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Old 10-19-2008, 08:26 PM   #36
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I used chocolate davincis since I didnt have vanilla. I know, I butchered your recipe.
I also used powdered stevia and didnt have to use much. I wonder if my carbs went down because of the that. Its still good, but the pieces are really small. Maybe I could have two pieces since I used the stevia
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Old 10-19-2008, 08:38 PM   #37
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I see that the fruit has the most carbs of all compared to the sweetener.
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Old 10-19-2008, 08:53 PM   #38
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oh WOW that looks SOOO GOOD. Adding this to my favorites right now!
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Old 10-19-2008, 10:48 PM   #39
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Looks fab, Bobo! Is this Paula Deen recipe you've converted?

Gosh, those pictures make it look so delish.
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Old 10-20-2008, 06:27 AM   #40
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I was thinking that if you sliced the maraschino cherries in half and put them cut side down, it would also save on carbs and probably be just as good.

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Old 10-20-2008, 07:15 AM   #41
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Lauren...................there are lots of Banana Split Cake recipes on the web, and most of them are no-bake. I tried to make mine no-bake too, but I didn't like the gritty texture that the Erythritol added. That is why I decided to bake it, to help melt the Erythritol. It was still a little gritty, but it doesn't really bother me because it is so awesome anyway




BABSY..................I am sure the chocolate DaVinci would be a fine substitute for the vanilla. On the Bakers Chocolate, yes you should melt in about a Tablespoon of sweetener. About freezing, I don't know. Maybe you could try just one piece overnight, then thaw in the morning and see how it holds up.

You keep saying that your cake is "small", and I don't see you mention Erythritol anywhere. You didn't try to use Stevia as your only sweetener in here did you?

I hope not, because if I had known that, I DEFINATELY would have warned you against it. While Stevia works great by itself in things like teas and coffee, it will NOT work as a stand alone sweetener in baked goods.

Erythritol also measures cup for cup like real sugar, and adds the bulk that it sounds like you are missing.

I hope you came up with something that you can still really enjoy, but it definately is not the super sweet concoction it was intended to be, without the blend of multiple sweeteners.

Also, without the bulk, you mentioned that it might take two pieces to be satisfied. That is why you need the Erythritol. If you double your serving, then you double your carbs!!! (Because, as you mentioned, all the carbs are in the fruit, and not the sweetener)





SugarPop................the cherries are a great garnish, and your non low carb friends will love them. If I were to indulge myself though, then I would probably cut the cherry into at least 4 pieces like you suggested. That way, I could at least enjoy 4 bites of cake with cherry, instead of just one!

Last edited by bobo36us; 10-20-2008 at 07:29 AM..
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Old 10-20-2008, 07:41 AM   #42
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Another Hit! Magnifico!!!
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Old 10-20-2008, 10:52 AM   #43
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after I made it, I read in one of your other threads how you mix a couple of sweetners. Is that what you used? Your servings looked taller. And in that same thread you said not to just use stevia. It actually kinda tasted like a chocolate eclair.
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Old 10-20-2008, 11:54 AM   #44
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I'm making this right now, and decided to halve the recipe, because I'm low on almond meal, cream and cream cheese. .

For the egg, I used about a T or so of just eggwhite that I had in the fridge. I used a little less than half of the sweeteners, as I usually do. I used a combination of erythritol, Splenda granulated and Stevia. Hope it works..

I made it in a loaf pan. So far, so good, cooking time for the crust I shortened by about a minute to prevent overbrowning.

I don't have cherries, will use raspberries instead. I'll post a picture when it's done!

Last edited by Kris T.; 10-20-2008 at 11:56 AM..
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Old 10-20-2008, 12:31 PM   #45
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BABSY.................yes, I used 3 different sweeteners. 2 of the 3 sweeteners can be anything you like, but the 3rd sweetener MUST be something like Erythritol to add the bulk. Hope you came out with something you still enjoy, but combining at least 3 sweeteners is one of the must do's for future reference.



KrisT...............Sounds like you are on the right track! Did you dip your bananas in the pineapple juice to keep them from browning? I was wondeing if that tip worked like CarolynF said.

I know you are going to be dying to taste this, but you really should allow to cool in the refrigerator for a few hours, and even freeze your single serving for about 15 minutes before eating. I have had it both ways, and slightly frozen does taste a lot closer to a real banana split.

Can't wait to see your pic and comments

BY the way, not sure about the raspberries. Although I am sure they will be tasty, I am concerned they might take away from the 'Banana Split' taste.

Last edited by bobo36us; 10-20-2008 at 12:35 PM..
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Old 10-20-2008, 12:35 PM   #46
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I grew up with my mother making this. It is amazing! One of my favorites.
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Old 10-20-2008, 01:11 PM   #47
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This looks really good, Bobo! You're right, there are LOTS of BSC recipes floating around. I have an old recipe that I may look up just for comparisons. Thanks for sharing. The pics make all the difference when posting recipes!
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Old 10-20-2008, 01:29 PM   #48
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Sorry about the size! I baked the entire thing for about 30 minutes. I know what you mean about the raspberries..they look pretty though. I figure if it tastes weird, we'll leave them off. I also didn't dip my bananas in pineapple juice (we don't have any), but I covered them with the whipping cream so it wouldn't show anyway.

Nuts are only on half, as the kids don't like them. Wish I could eat it now!! Thanks again for the recipe.
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Old 10-20-2008, 03:37 PM   #49
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Quote:
Originally Posted by bobo36us View Post
BABSY.................yes, I used 3 different sweeteners. 2 of the 3 sweeteners can be anything you like, but the 3rd sweetener MUST be something like Erythritol to add the bulk. Hope you came out with something you still enjoy, but combining at least 3 sweeteners is one of the must do's for future reference.



KrisT...............Sounds like you are on the right track! Did you dip your bananas in the pineapple juice to keep them from browning? I was wondeing if that tip worked like CarolynF said.

I know you are going to be dying to taste this, but you really should allow to cool in the refrigerator for a few hours, and even freeze your single serving for about 15 minutes before eating. I have had it both ways, and slightly frozen does taste a lot closer to a real banana split.

Can't wait to see your pic and comments

BY the way, not sure about the raspberries. Although I am sure they will be tasty, I am concerned they might take away from the 'Banana Split' taste.

how much of each of the sweetners
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Old 10-20-2008, 03:48 PM   #50
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looks really good! I'd call it a banana split cheesecake though. Seems more fitting
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Old 10-20-2008, 04:12 PM   #51
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HELLO FROM A NEWBIE!!!! OMG, thank you so much for posting this. It looks so good, I am going to the store to buy all the stuff I need right away.

Thanks
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Old 10-20-2008, 05:18 PM   #52
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KrisT..................looks yummy! I hope you and your kids enjoy it as much as I did mine Did you use any pineapple? I can't tell from the pic.



BABSY...............the best sweetener blend I have come up with so far is 1 Cup Erythritol, 1 Splenda Quick Pack, and 1/8 teaspoon Stevia.
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Old 10-20-2008, 06:01 PM   #53
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Wow, adding another great looking dessert. Thanks for sharing your receipe with us. Yum Yum.
Deanna
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Old 10-20-2008, 07:13 PM   #54
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Quote:
Originally Posted by bobo36us View Post
BABSY...............the best sweetener blend I have come up with so far is 1 Cup Erythritol, 1 Splenda Quick Pack, and 1/8 teaspoon Stevia.
bobo - Is this recipe equal to 2 total cups sweetning power? Would you mix and then measure cup for cup in recipes? I have all of these on hand and would like to try it.

This BSC looks fab and I think it is going on my holiday baking list.
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Old 10-20-2008, 07:37 PM   #55
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Andi..................it is a really sweet blend. It does measure like sugar, but due to the extreme sweetness, you should probably start with about half of what the recipe calls for, and then add to your personal taste.
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Old 10-20-2008, 08:19 PM   #56
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Thanks!
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Old 10-20-2008, 09:11 PM   #57
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Sweets are my "thang", too. Not sure I could stop without eating half the whole thang!!
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Old 10-21-2008, 06:50 AM   #58
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Quote:
Originally Posted by bobo36us View Post
Andi..................it is a really sweet blend. It does measure like sugar, but due to the extreme sweetness, you should probably start with about half of what the recipe calls for, and then add to your personal taste.
yea, but what about in your recipes?
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Old 10-21-2008, 11:40 AM   #59
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Bobo-no pineapple (we didn't have any). You were right about the raspberries, they ate them seperately. I think maybe strawberries would have been better. The 4 of us managed to polish off the half-recipe.

Definately a keeper. Thanx again.
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Old 10-21-2008, 02:26 PM   #60
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This is a hit in this castle! Everyone including the friends who stopped by could not stop raving about it!

thanks

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