serves
10
prep time
20 minutes
cooking time
35-40 minutes
protein
7g
fat
8g
carbs
33g
calories
237
| 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 |
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Preheat the oven to 160 ℃/ 325 ℉ fan-forced and line a square baking tin with non-stick paper.
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Make the banana cake batter: In a large bowl, combine the self-raising flour, protein powder and optional cinnamon.
-
In a blender, blitz the banana and melted Biscoff spread until a smoothie consistency.
-
Pour this into the flour mix and gently fold the batter until no flour remains. Transfer the batter to the prepared tin.
- Bake in the oven for 35-40 minutes until a knife inserted comes out clean.
- Allow the cake to cool before pouring melted Biscoff spread on top and optional sprinkle of lotus biscuit crumbs. Enjoy!
- Macros are without the topping and will vary depending on specific products used.
Vanilla Buttercream
Sweet Original
