ATTENTION PEANUT BUTTER LOVERS - A peanut butter cake that's high on taste, not fat!
Lately i've been enjoying lots of my Nutella Protein Fudge Cake recipe so I thought i'd see if I could adapt it slightly to make a new flavour.
Like the fudge cake this one is best warm straight from the oven & makes a yummy breakfast, snack or dessert (especially when topped with my vanilla protein custard). Alternatively you can top it with a low fat peanut butter sauce by mixing some peanut flour with a little water & stevia.
Servings: 6 Slices
Macros Per Slice: 151kcal / 15g protein / 9.5g carbs / 6.5g fat / 1g fibre
60g vanilla, banana or peanut flavoured protein powder
45g peanut flour (I use one by Sukrin - available from Sainsburys, Tesco or Waitrose)
50g egg white
150ml milk of choice (I use a light coconut milk by Alpro)
15g Sukrin Gold (or other granulated sweetener of choice - if you can find one that imitates brown sugar the end result will be better)
1 small banana (peeled & sliced)
60g natural peanut butter (I used Pip & Nut)
1 tsp vanilla extract
1 tsp baking powder
1. Preheat oven to 180C.
2. Mix all ingredients (except for banana) in a blender/food processor.
3. Pour mix into lined baking tin of choice (by lined I mean with baking paper).
4. Top with sliced banana & bake in oven for 14 minutes.
5. Remove, slice & eat! :-)