I love banana. Anything flavoured with banana or made with banana and I’m there for it. I mean, all you have to do is look through the blog and you will see my obsession for banana in all the banana flavoured recipes that I have shared over the years. My chunky monkey protein cake being my absolute favourite and one I remember making all the time when I first wrote the recipe.
Now I’m sharing a double chocolate banana protein cake made with oat flour and almond butter, and my goodness this one is a keeper. It’s slightly crumbly, of course chocolatey, gooey and packs a lovely banana punch both from the ripe bananas and banana flavoured protein powder that I used. You can even cut out the baking powder and turn this recipe into a delicious dairy free brownie.
Makes 10-12 Slices
- 200g Ripe Banana
- 100g Rolled Oats
- 100g Vegan Banana Caramel Protein Powder
- 100g Smooth Almond Butter
- 100g Coconut Sugar
- 2 Eggs
- 50g Cacao Powder
- 50g Dark Chocolate Chips
- 125ml Almond Milk
- 1 Tsp Baking Powder
- 1/2 Bicarbonate of Soda
- 1/2 Tbsp Apple Cider Vinegar
- Pre-heat your oven to 180c. (fan-assisted)
- Add the rolled oats to a food processor and blend until the oats have turned into a powder/flour.
- Using an electric whisk beat the sugar, eggs and the almond butter until it’s slightly paler in colour. (10mins)
- Mash the banana with a fork.
- Now toss in all of the other ingredients and whisk until the batter is smooth, but thick and the ingredients are well incorporated.
- Pour the batter into a lined loaf tin with greaseproof paper and pop the tin into the oven for 25-30 minutes.
NB: Your batter may appear too thick depending on the brand of almond butter you use, so adjust the milk accordingly.
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