Protein Banana Yoghurt and Peanut Butter Cake

Ingredients:

2 170g chobani low fat vanilla yogurt.
2 bananas ripe
3 scoops (100g) protein powder, vanilla or chocolate.
3 eggs.
2-3 tablespoons smooth or crunch natural peanut butter.
1/2 cup desiccated coconut.

1/4 cup cacao choc chips.

1/4 cup almond meal.

Method:

  • Pre heat oven at 180 degrees.
  • Mash the bananas.
  • Put all ingredients in a bowl and mix.
  • Pour the mixture in a silicone baking tin ( cake tin 20cm)
  • Put in oven for 40 minutes at 180 degrees.
  • Let the cake cool off before demoulding.

Nutritional Content: Serving 1 cm Thick                 

Energy 68.7 calories
Protein 8g
Carbohydrates 4.2g
3 eggs.

Fat 2.3g
Fibre 0.5g