Protein-packed banana cake
| Calories | Fat | Carbs | Protein |
| 525 | 19g | 56g | 8g |
This is possibly the tenth banana cake/pudding/bread recipe I’ve come across, but this one is packed with proteins and goodness.
Ingredients
Serving 10
4 Ripe Bananas, mashed
1/2 cup/125ml Coconut Oil, Melted
1/5 cup/125ml Non Dairy Milk
4 tbsp Chia Seeds
2 tbsp Hemp Seeds
1/3 cup/60g Pumpkin seeds
1 tsp Maca
5 tbsp Goji Berries
2 cups/240g Self Raising Flour
3/4 cup/125g coconut sugar
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1/2 cup/80g Dark choc chips
Topping
1 Banana, sliced length-ways
2 tbsp Maple Syrup
Method
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Pre heat your oven to 180 degrees C & line a loaf tin with greaseproof paper.
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Mix your mashed banana with the non-dairy milk, goji berries, chia, hemp & pumpkin seeds plus melted coconut oil.
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In a separate bowl, mix together the dry ingredients, self raising flour, coconut sugar, spices, chocolate & maca powder.
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Mix the wet and dry ingredients together until well incorporated but try not to over mix.
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Transfer the batter to your loaf tin then lay your sliced whole banana on top, drizzle over a little maple then place into your oven for 45 minutes to an 1 hour.
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Check it after 35 minutes, if you can see it getting too caramelised on top, cover it over with foil and leave to cook for the remaining time.
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Once deliciously golden on top leave your banana cake to cool completely before serving.