This cake is nostalgic and delicious. Makes for an easy brekky paired with a high protein yoghurt or a lemony dessert with a scoop of vanilla ice cream.
INGREDIENTS
.
- 250 g of mashed ripe banana (3 medium bananas)
- 1 egg
- 2 egg whites
- 3 tablespoons apple sauce
- 3 tablespoons lemon juice
- 1/4 cup poppy seeds
- 1 cup almond flour (110g)
- 50g Macro Mike almond buttercream protein powder
- 1 tsp baking powder
- 1 tsp bicarb Soda
- 3/4 cup free from gluten plain flour
- Pinch salt
- 40g collagen powder
Glaze:
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- 2 teaspoon Lakanto Icing powder (could use icing sugar or leave out)
DIRECTIONS
.
- Mashed bananas into a bowl
- Add all your other ingredients and mix well
- Bake of 180°C for 45 minutes
- Make a lemon glaze by adding the ingredients together and pour over the top of your cool cake
- Cut into 10 serves and store in the fridge for seven days or wrap individually in baking paper and freeze for 6 weeks
MAKES 10 serves
.Per serve:
Calories: 166
Protein 11.5g
Carbs 13g
Fats 8g
Fibre 2.8g
Sugars 7.2g
Leave a comment