serves
10
prep time
10-15mins
cooking time
30-40mins
protein
10g
fat
2g
carbs
19g
calories
136 Calories Per Slice
| Dry : | |
|---|---|
| 200g | Gluten Free Self Raising Flour |
| 70g | Vanilla Buttercream Premium Almond Protein |
| 40g | Sweetener |
| ½ Tsp | Ground Cinnamon |
| ½ Tsp | Ginger |
| ½ Tsp | Baking powder |
| Wet : | |
| 225g | Overripe Bananas |
| 200ml | Unsweetened Almond Milk |
| 50g | Coconut Yoghurt |
| 1 Tsp | Vanilla Extract |
| Topping: | |
| 4 | Biscoff Caramelised Biscuits |
- Preheat your fan forced oven to 180 degrees.
- In a large bowl sift together your dry ingredients.
- Mash your bananas in a smaller bowl & combine with the rest of your wet ingredients.
- Fold your wet into your dry ingredients & pour into your silicone baking tray.
- Place your biscuits on top & bake for 30-40 minutes until cooked through.
- Store in an airtight container for 2-3 days, fridge for 3-4 days & freezer for 3 months.
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