Clean Banana Peanut Butter Protein Cake

³ Description

So moist, filling and delicious ... I wanted to make blondies but they came out with a cakey-consistency ... what an amazing mistake

² Ingredients

•  1 small (6" to 6-7/8" long) Bananas
•  1 serving (serving = 1/2 cup) Wegmans Cannellini Beans
•  1 medium Egg
•  1 large Egg White
•  1/2 serving (serving = 2 tbsp) Maranatha All Natural Coconut Butter
•  1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  1 serving (serving = 1/4 cup) Bob's Red Mill Almond Meal Flour
•  1 serving (serving = 1/4 cup) Trader Joe's Peanut Flour Defatted
•  1 serving (serving = 1 rounded scoop) Optimum Nutrition Gold Standard 100% Whey - French Vanilla Creme
•  1 serving (serving = 1 tsp) Kroger Baking Powder
•  1 serving (serving = 2 tbsp) Trader Joe's Creamy Unsalted Peanut Butter
•  1 serving (serving = 1 tsp) Wholesome Sweeteners Organic Coconut Palm Sugar

q Directions

1. Preheat oven to 325 F

2. Drain, rinse, then blend cannellini (white) beans in a food processor until smooth

3. Add beans and all wet ingredients (except peanut butter) in a bowl and beat well

4. Add dry ingredients and combine until a smooth consistency

5. Grease an 8x8 pan with non-stick cooking spray and pour batter into it

6. Dab peanut butter on random spots on top of the batter and swirl it around with a butter knife

7. Bake for 20-25 minutes or until a knife comes out clean

8. Top with chocolate chips (while hot), if desired :)


*I wrote 3.5 servings of Cannellini beans but it's really just 1 15.5 oz can!*

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