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Banana and Chocolate Protein Cake - Low Carb/Sugar-Free


If you like cake, chocolate, and banana then this is the cake for you. Keep to your macros with this high protein, low carb cake that looks and tastes just like a regular cake.

Have your cake and eat it to.

This cake is one of the easiest cake's you can make and can be stored in the fridge or freezer for later.

Using Proteinbreadco banana bread mix I added a few extras to the recipe to make a more cake like taste.

The Musclepharm vanilla protein is great in baking and blends well. Then I sweetened the mixture with Natvia natural sweetener

Ingredients

• 1 packet Banana Bread Mix

• 3 large bananas (approx 300 g) • 3 eggs or (180ml egg white) • 1/3 cup milk of choice (80 ml) I used Almond milk • 1/4 cup melted butter or coconut oil (60 ml)

• 3 scoops MusclePharm Vanilla Protein

• 1/2 cup Natvia Natural Sweetener

• 200ml Sugar-free maple syrup

• Sugar-free chocolate for the coating

Important Tip – Like other banana bread recipes, you’ll get the best tasting cake by using overripe bananas – brown and spotty are ideal!

Directions

Prepare Preheat a fan forced oven to 160°C and line a medium cake tin with baking paper. Using a fork, roughly mash bananas.

Mix Empty this packet of mix into a large bowl with the protein powder, and Natvia natural sweetener. In a separate bowl, whisk together eggs, melted butter/oil, milk, liquid sweetener, and mashed banana. Pour the wet mix into the dry mix and gently fold until just combined.

Spoon The batter into lined cake tin. Use a spatula to ensure no mixture is wasted. Spread out the mixture evenly.

Bake Place on the top shelf of pre-heated oven and bake for 60 minutes. Check with a skewer and if needed, bake for another 10 minutes. After baking, remove from tin and place on cooling rack.

Topping

Let the cake cool for at least 30 minutes before topping with melted sugar-free dark chocolate.

Melt the sugar-free chocolate on a stove top or microwave and pour over the cake.

Cool & Slice Let the cake cool for another hour before serving.

Storage Banana Bread must be stored in the fridge (1-4°C) for up to 5 days or the freezer (-18°C) in sandwich bags for up to 3 months.

Protein Bread co

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#cake #cakes #chocolate #banana #sugarfree #treats #treat #yummy #food #recipe #lowcarb

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