Okay, I'll admit, it's a bold claim. But this isn't my first rodeo... I've made A LOT of banana cake in my time. My recipe has moist, gooey dough, crispy edges and just a little crunch courtesy of walnuts. Adding whey protein into bakes does have a reputation for drying them out but there are plenty of good fats to keep it squidgy. You'd never know it's a protein bake!
2x medium overripe bananas (approx 230g), mashed
2 tablespoons honey
2 medium eggs
50g coconut oil
50g peanut butter
1 teaspoon vanilla essence
30g coconut flour
30g almond flour
Half a teaspoon baking powder
Half a teaspoon baking soda
Half a teaspoon salt
Half teaspoon cinnamon
1 scoop (30g) Banana or Vanilla Whey
30g roughly chopped walnuts
Pre heat your oven to 180c and spray an 8 inch loaf tin with a little Fry Light, or line with baking paper
In a small bowl, combine all the dry ingredients except for the walnuts, and set aside.
In a large bowl melt the peanut butter and coconut oil by zapping in the microwave for a few seconds. Once melted add in the mashed banana and remaining wet ingredients and mix well.
Gradually add in the dry ingredients to the wet stirring until everything is combined.
At this point you can fold in the chopped walnuts or sprinkle them over the batter once it is in the loaf tin.
Pour the mixture into your greased loaf tin and place on the middle shelf of oven for 30 minutes until the top of the banana cake has browned and began to crisp. You can test if the inside is cooked by placing a skewer or toothpick into the centre of your bake, if it comes out clean, it's ready!
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