Grain-free Banana Bread Protein Cake

A mini gluten-free banana bread for one! It’s higher in protein and fiber than your average cake making it a perfect light snack, treat, or breakfast.

Eating Style: Dairy-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegetarian

Prep Time:

Serves: 1

Ingredients

Instructions

  1. Preheat oven to 375F.
  2. Cut banana half in two. Thinly slice one portion and set aside and mash the other portion.
  3. Combine all ingredients but sliced banana in a small bowl and mix until fully incorporated.
  4. Drop mixture into a well oiled (I used a dab of extra virgin coconut oil) ~250mL (1 cup) oven safe ramekin. Top with banana slices.
  5. Place in the preheated oven and bake for 24-26 minutes, or until a toothpick inserted comes out clean. My cakes were done at the 25 minute mark.

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Notes

I have not tried to make this cake vegan, but many readers have told me that subbing out the egg white for a flax egg (1 tablespoon freshly ground flax + 2 tablespoon warm water mixed and allowed to sit for 5 minutes) works well in other versions of my protein cakes.

I like my cakes with 10 drops of stevia, but it really comes down to personal preference. If you don’t like stevia, 1 tablespoon of xylitol, coconut sugar, date sugar, etc will work, too.

Nutrition Information Per Serving

  • Calories: 316
  • Calories from Fat: 140
  • Total Fat: 15.5
  • Saturated Fat: 4.9 g
  • Sodium: 117 mg
  • Carbs: 22.4 g
  • Dietary Fiber: 6.6 g
  • Net Carbs: 15.8 g
  • Sugars: 10.1 g
  • Protein: 24.1 g