serves
10
prep time
20-25mins
cooking time
40-45mins
protein
13g
fat
16.8g
carbs
72.6g
calories
108
| WET INGREDIENTS: | |
|---|---|
| 3-4 | Bananas, large and very ripe |
| 2 | Flax eggs |
| ½ cup | Macro Mike Powdered Peanut Butter, runny |
| Vanilla essence | |
| DRY INGREDIENTS: | |
|---|---|
| 2 cups | Plain flour, gluten free |
| ½ cup | Macro Mike Banana Cream Pie Premium Almond Protein |
| ½ cup | Coconut sugar |
| 1 tsp | Cinnamon |
| 4 tbsp | Natvia sweetener |
| 1 tbsp | Baking powder |
| ½ cup | Dark chocolate chips or chopped dark chocolate |
| PB GLAZE: | |
|---|---|
| ¼ cup | Macro Mike Powdered Peanut Butter, runny |
| ¼ cup | Maple syrup |
| ¼- ½ cup | Coconut milk ( enough to get a runny glaze) |
- Preheat oven to 180 degrees and spray bundt tin with cooking spray, setting aside.
- Prepare flax eggs in a small bowl and let sit for 5- 10 minutes.
- Mash or blend bananas and add the remaining wet ingredients, whisking everything until well combined.
- Add all the dry ingredients into a bowl and stir to combine, then add wet mixture and fold gently until well mixed.
- Fold in chocolate chunks and pour mixture into the prepared bundt tin.
- Pop in the oven for 40-45 minutes ( if the mixture comes out quite clean when inserted with a knife, it is ready).
- Leave the cake to sit in the tin for 10 minutes and transfer to a wire rack to cool completely.
- Once the cake is cool, prepare PB glaze by mixing the peanut butter, maple syrup and coconut milk into a small bowl.
- Wisk until smooth and glossy.
- Drizzle in layers over the top of the cake and top with crushed walnuts or other nuts.
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