- serves 10
- prep time 20 minutes
- cooking time 35-40 minutes
Ingredients
| Ingredients | |
|---|---|
| 250g | Very Ripe Bananas |
| 3/4 cup | Biscoff Spread, Melted |
| 2 cups | Self Raising Flour |
| 1/2 cup | Macro Mike Salted Caramel Almond Protein |
| 1 tsp | Cinnamon *optional |
| Topping | |
|---|---|
| 1/2 cup | Biscoff Spread, Melted |
| 1-2 | Lotus Biscuits, crushed for decoration |
Macros
per serving
- protein 7g
- fat 8g
- carbs 33g
- calories 237
Recipe by: @run2food
Made with only 4 simple ingredients and you can use those over ripe banana's you were about to throw out!đđ€Ș
Steps
-
Preheat the oven to 160 â/ 325 â fan-forced and line a square baking tin with non-stick paperâ .
-
Make the banana cake batter: In a large bowl, combine the self-raising flour, protein powder and optional cinnamonâ .
-
In a blender, blitz the banana and melted Biscoff spread until a smoothie consistency.â
-
Pour this into the flour mix and gently fold the batter until no flour remains. Transfer the batter to the prepared tin.â
- Bake in the oven for 35-40 minutes until a knife inserted comes out clean.â
- Allow the cake to cool before pouring melted Biscoff spread on top and optional sprinkle of lotus biscuit crumbsâ . Enjoy!
- Macros are without the topping and will vary depending on specific products used.