Blueberry protein snack cake
3
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
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.
Ingredients
Banana(s)
4 medium
Plain fat free Greek yogurt
0.666 cup(s)
Vanilla protein powder
4.5 oz
Fresh blueberries
1 cup(s)
Powdered sugar (confectioner's)
1 Tbsp
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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