Recipe: Gluten-free Banana, Almond & Whey Protein Cake
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Flourless yet flawless! The Organic Protein Company tell us they have been tweaking this recipe over the years and have finally found a near-perfect mixture that isn't too moist or too dry. The key ingredient is the whey protein, which absorbs just the right amount of moisture to create a soft, moist crumb. Enjoy!
- 4 medium ripe bananas (roughly 450g)
- 100g almond meal
- 3 scoops (60g) Whey Protein
- 1 tbsp honey
- 1 tsp baking powder
- 1 tsp vanilla powder or 1/2 tsp vanilla essence
- Prep: 10 minutes
- Cooking time: 35 minutes
- Rating: Medium
1 Preheat the oven to 170C and grease your cake tin. A tin with a 20cm diameter and 3cm depth works just perfectly.
2 Mash the bananas in a bowl with the honey until nice and runny.
3 Pour in the rest of the ingredients and stir thoroughly until there are no lumps.
4 Pour the mixture into the cake tin.
5 Cook for 30 minutes.
6 Leave to rest for 5 minutes before moving to a drying rack, then tuck in when you’re ready.
7 Feel smug. You deserve it!