Banana Protein Cake

I don’t know about you but I think there is really something special about a freshly baked piece of banana bread. But I cut this stuff out years ago because of the sugar, the marg, butter and white flour. I’ve since tried to make healthier versions but they didn’t really come close until I stopped trying to re-create the old one.

This protein cake is made with bananas but has much more of a nutty texture to it and it really is quite wonderful. I replaced the old stuff with nutritious foods such as flax and oats and the sweetness comes from apple sauce and xylitol and over ripe bananas which are generally so much sweeter. Using coconut oil instead of butter and adding eggs and whey protein, this really makes for a pretty nutritious snack. It will satisfy any sweet cravings and it is so full of goodness to keep you full and energised. The recipe makes two large loaves so so I slice it up and keep it in the freezer for when I need it. Goes perfectly topped with a teaspoon of almond butter and some sliced strawberries!

  • 3 eggs
  • 1/2 cup apple sauce
  • 1/4 cup melted coconut oil
  • 1/2 cup xylitol or coconut palm sugar
  • 2 tsps vanilla extract
  • 3 cups oats
  • 1/2 cup protein powder
  • 2 tsps baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 tsp salt
  • 2 tbsp flax seeds
  • 2 mashed overripe bananas
  1. Using a food processor whizz the first 5 ingredients together
  2. In a separate bowl mash the bananas
  3. Add all the dry ingredients to the blender, adding the bananas at the end and blend thoroughly
  4. Line two bread tins with parchment paper and divide the mixture between the two pans
  5. Bake at 350 degrees for about 40 minutes removing once a knife comes oout clean from the middle

Banana protein1

Slice up, freeze and enjoy!…xx