Blueberry protein snack cake
1
Points®
Temps total: 40 min • Préparation: 10 min • Cuisson: 30 min • Portions: 12 • Difficulté: Facile
Not only is this cake easy to make, it’s also gluten-free, made with only five ingredients, and packed with protein—each piece boasts 9 grams of the nutrient. The cake ends up with a wonderfully moist and custardy texture. Store leftovers in an airtight container in the fridge for up to five days.
Ingrédients
Banana
4 medium, ripe
Plain fat free Greek yogurt
⅔ cup(s)
Vanilla whey protein powder
4½ oz, about 1 1/2 cups
Blueberries
1 cup(s)
Powdered sugar (confectioner's)
1 tbsp(s)
Instructions
1
Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing any excess paper to fold over the edges.
2
In a large bowl, mash the bananas with a fork until almost smooth. Add the yogurt and stir with a whisk until well combined. Add the protein powder, stirring until well combined. Fold in the blueberries. Pour the batter into the prepared pan. Bake until set and a wooden pick inserted in the center comes out clean, 30 to 35 minutes.
3
Cool in the pan for 10 minutes, then lift the cake (using the parchment paper) out of the pan to a wire rack to cool. Cut into 12 pieces; sprinkle the sugar over the top.
4
Serving size: 1 piece
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