NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

1 cup nonfat Greek yogurt

2 scoops vanilla whey protein powder

1 cup chickpea flour

1/2 cup chopped walnuts

1/2 cup nonfat cottage cheese

2 medium ripe bananas (mashed)

1 cup crushed pineapple (drained)

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1 tsp vanilla extract

Pinch of salt

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a 9-inch round cake pan or line it with parchment paper.

• 2

  In a large mixing bowl, whisk together the eggs, nonfat Greek yogurt, nonfat cottage cheese, and vanilla extract until smooth.

• 3

  In another bowl, combine the chickpea flour, vanilla whey protein powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and a pinch of salt.

• 4

  Mash the ripe bananas in a separate bowl and then stir in the drained crushed pineapple.

• 5

  Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated. Fold in the mashed banana and pineapple blend along with the chopped walnuts.

• 6

  Pour the batter into the prepared cake pan, smoothing the top with a spatula.

• 7

  Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

• 8

  Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.