The next time you have a few bananas going brown on your counter, try making this moist, dense, protein-enriched breakfast cake. There’s plenty of protein and fiber, very little fat, and no added sugar. This recipe calls for powdered peanut butter, which imparts flavor without the fat of regular peanut butter. I used ieatprotein’s Fit/Mix chocolate-flavored powdered peanut butter, but PB2 works well too.
This cake freezes beautifully. Wrap individual portions in plastic wrap and freeze in a zipper-top bag. Take a piece out at night and enjoy breakfast on the go in the morning.
Banana Peanut Butter Protein Breakfast Cake
- 3 medium bananas, mashed
- 1/2 cup almond milk or skim milk
- 4 ounces egg whites
- 1 teaspoon vanilla extract
- 1.5 cups old-fashioned oats
- 100 g protein powder (I used No Udder Vanilla protein)
- 1/2 cup powdered peanut butter (I used chocolate Fit/Mix by ieatprotein)
- 1 teaspoon ground cinnamon
- 2 teaspoons powdered stevia
- 1 teaspoon baking powder
- 2 tablespoons coconut oil
- Pinch salt
- Preheat oven to 350 degrees F. In a medium mixing bowl, stir together bananas, almond milk, egg whites, and vanilla extract. In a large bowl, whisk together oats, protein powder, powdered peanut butter, cinnamon, stevia, and baking powder. Add wet ingredients to dry ingredients and stir till moistened. Add coconut oil and salt and stir to incorporate.
- Spray an 8×8-inch baking pan with nonstick pan spray. Spoon batter into pan and bake at 350 degrees F for 25-30 minutes until golden brown and a toothpick inserted in center comes out clean.
- Let cool in pan on rack. Cut into 9 pieces when cooled. Store leftovers in the refrigerator or freeze.