pb banana protein cake (Edit recipe)

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pb + banana is an unstoppable duo - put this in a protein-rich breakfast cake & you have an unstoppable day ahead of you!

10 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	368
Fat:	10 g
Carbohydrates:	65 g
Protein:	25 g
Cholesterol:	7 g
Sodium:	404 mg
Fiber:	11 g
Sugars:	8 g
Calculated per serving.

Serves: 6

Ingredients

1 cup One Degree Organic Oats, grind into a flour
0.25 cup Coconut Flour
2 Tbsp Chia Seeds, ground
0.25 cup Chocolate Protein Powder (Be Well by Kelly), or vanilla
0.5 cup Lakanto Classic Monkfruit Sweetener (with Erythritol)
1 tsp Otto's Naturals Grain-Free Baking Powder
1 tsp Baking Soda
0.5 cup Plain Greek Yogurt
2 Banana, ripe
2 Pastured Eggs
0.5 cup Water, or milk
1 tsp Pure Vanilla Extract

pb protein frosting

0.5 cup Plain Greek Yogurt
2 Tbsp Organic Creamy Peanut Butter
0.25 cup Peanut Butter Powder
2 Tbsp Lakanto Classic Monkfruit Sweetener (with Erythritol)
1 tsp Pure Vanilla Extract

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat oven to 350.
in a large bowl, combine flour, psyllium husk, protein powder, sweetener, baking powder, baking soda, & salt.
in a separate bowl, whisk together greek yogurt, banana, eggs, milk or water, & vanilla extract.
add liquid to dry ingredients & fold together.
grease a 9X9 pan with a little oil, then pour in cake batter.
bake for 30-35 minutes or until a toothpick comes out clean.
in a bowl, combine pb protein frosting ingredients.
let bars cool, then add pb protein frosting.
I like to serve mine with an omelet & fruit!