Chocolate Banana Mini Cakes! Bariatric Friendly Recipe
Chocolate Banana Mini Cakes! Bariatric Friendly Recipe
I don’t use flour in my cooking. Not any kind. No coconut flour. Almond flour. Flour flour. Too much carbohydrate makes me super hungry. I don’t use them because I’m starving afterwards when I do! Other flours don’t have as much carb content but make up for it in fat content.
Which means I’m a terrible baker. I usually only bake if it’s to give it away to someone or for a special occasion. I can cook…I can’t bake.
So to create a high protein, low carb mini cake….is…well…astonishing. Even to me. This isn’t normal. I saw a recipe on all recipes.com for something like this, although the high amount of peanut butter discouraged me because of the high fat content of peanut butter. I played around and created something I feel very proud of!
If you are a sweet/chocolate/pastry lover, give this one a try! It might just do the trick 😉
Chocolate Banana Mini Cakes! Bariatric Friendly Recipe
Ingredients
- 1 ripe banana
- 1 scoop chocolate whey protein powder
- 2 tbsp flax seeds (optional)
- 1 egg white
- 1 tsp baking powder
Instructions
- Heat oven to 350 F.
- In a mixing bowl, mash together banana and all other ingredients. Continue to "mash" ingredients until mixture becomes more liquid.
- Spray two small oven safe dishes with cooking spray such as a ramekin or small oven safe glass dishes. Spray well to coat.
- Bake for 20 minutes or until toothpick comes out clean. Let cool slightly before handling. Loosen the cakes and flip upside down to remove. Serve with light whipped cream or sprinkle finely chopped peanuts.