Chocolate Banana Cake

200 calories and 10 g protein per slice

Banana bread has always been the final destination for the two bananas everyone ignored all week.

This version takes that classic idea and gives it the Craving Crusher treatment: more protein, fewer calories and plenty of dark chocolate. It is soft, naturally sweet and works just as well for breakfast as it does for dessert.

Ingredients

• 220g peeled very ripe bananas, approximately 2 medium bananas
• 3 eggs
• 100g Bulla High Protein Cottage Cheese
• 100g Farmers Union High Protein Greek Yoghurt
• 20g maple syrup
• 2 teaspoons vanilla extract
• 175g wholemeal spelt flour (AP or wheat works fine)
• 40g Whey Protein Isolate (I use Rule 1)
• 40g dark chocolate chips
• 1½ teaspoons baking powder
• ½ teaspoon bicarbonate soda
• 2 teaspoons cinnamon
• 1 small pinch salt

Method

Preheat the oven to 170°C fan-forced or 180°C conventional. Grease a 9-inch round baking dish and line the base with baking paper. Blend the bananas, eggs, cottage cheese, yoghurt, maple syrup and vanilla until smooth. In a separate bowl, combine the spelt flour, whey isolate, baking powder, bicarbonate soda, cinnamon and salt. Fold the wet mixture into the dry ingredients until just combined, stir through most of the chocolate chips, then pour into the prepared dish. Sprinkle the remaining chocolate chips over the top and bake for approximately 28–38 minutes.

Pro Tips:

Begin checking the cake at 28 minutes. It is ready when the centre springs back lightly and a skewer comes out with a few moist crumbs rather than wet batter.

Allow it to cool for at least 20–30 minutes before slicing. Whey-based baking can appear slightly underdone while hot but will firm as it cools.

A 9-inch square dish will create thinner banana-bread bars. Begin checking those after approximately 23–25 minutes.

Enjoy!

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