high protein banana cake

Makes 1 square dish , 9/16 squares

These are my favourite little cake squares to eat - as they are full of protein, satiating fats and not to mention are delicious to eat! I use a vanilla bone broth protein which makes it a very gut friendly recipe - I would recommend that if you don’t have this type of protein powder, you sub the same amount with almond flour - just note you may need to add a Tbsp extra of milk.

Ingredients

2 ripe bananas (can ripen them in the oven while it’s preheating!)

2 eggs

2 Tbsp maple syrup

1/3 C milk of choice (more or less depending on protein/substitutes used)

1/4 C smooth nut or seed butter

2 Tbsp coconut oil/ghee melted

1 tsp Apple cider vinegar

1/4 C vanilla bone broth protein powder (I love a brand called Mitchell’s!) see caption for sub.

1/2 C coconut flour sifted

1 tsp baking powder

1 tsp baking soda

Handful of chocolate chips and a few cacao nibs

Mash ripe bananas together and then add the rest of the wet ingredients and combine well. Combine dry separately and then add to the wet mixture and stir well. Let it sit for a minute so the coconut flour can absorb, if the mixture is too thick add milk 1 Tbsp at a time, though the mixture should be able to be scooped like a normal muffin batter, so not runny. Pour into a lined square dish and add toppings. Bake for around 40 min at 180 C, until a knife comes out clean. Let cool completely before removing and slicing. Keep airtight in a container, or in the freezer and microwave before serving.