Searching for a delicious, easy to make, high protein cake? Look no further!
Braydon, our producer for The Breeze’s Auckland Breakfast Show, has named this cake “Jeanette’s High Protein Menopause Cake” because I’m always banging on about women in midlife needing protein.
I think it’s perfect, so henceforth, this is now the name for this yummy-as-all-heck, high protein cake that’s ideal for breakfast on the go (or any time of the day!)
It’s full of good things that’ll keep you full but also tick the ‘I need something delicious’ box.
Jeanette’s High Protein Menopause Cake
Ingredients:
2 ripe bananas - mashed
1 cup high protein greek yoghurt (I use unsweetened)
2 eggs - whisked together
1/3 Cup maple syrup (I use the sugar free one)
1 tsp vanilla essence
1 tsp ground cinnamon (I’ve also used ginger as an alternative)
A grind or two of salt
1 1/2 Cup rolled oats (ground up to make flour)
2 scoops of vanilla flavoured protein powder (if you don’t have any, or don’t want to use it, you could swap it out for 1/2 Cup almond flour or alternatively just more oat flour)
2 tsp baking powder
1/4 Cup chocolate chips
Method:
Heat oven to 180°C and grease or line a 20cm square tin with baking paper. Alternatively you can use a loaf tin.
In a large bowl combine mashed bananas, yoghurt, eggs, maple syrup and vanilla.
Add cinnamon, salt, rolled oats, protein powder if using (or almond meal/extra ground oats if not) and baking powder. Mix to combine.
If the mixture is too dry, add a splash of milk - if it’s too wet, add more oat flour. You can either fold through the chocolate chips here or sprinkle them over the top before baking.
Pour batter into tin and bake for approximately 30-35 minutes or until a skewer comes out clean. Let it cool and slice into however many portions you desire - I generally do 16. It freezes really well and can also be made in muffin tins. If you do this, you’ll need to adjust the cooking time as they’ll cook quicker!
Happy cooking and eating!
Jeanette x
