NUTRITION

SERVINGS

INGREDIENTS

1 medium banana

0.5 cup oat flour

0.5 scoop vanilla protein powder

0.25 cup non-fat Greek yogurt

1 large egg whites

1 tsp baking powder

1 tsp ground cinnamon

1 tbsp coconut sugar

1 tsp ghee

0.25 tsp sea salt

0.25 tsp vanilla extract

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a small oven-safe baking dish with a touch of ghee.

• 2

  In a medium mixing bowl, mash the banana until very smooth, then whisk in the egg whites, 0.25 cup of the Greek yogurt, and vanilla extract.

• 3

  Add the oat flour, vanilla protein powder, baking powder, and sea salt to the wet ingredients, stirring until the batter is well combined.

• 4

  In a separate small ramekin, mix the ground cinnamon, coconut sugar, and melted ghee to create the cinnamon roll filling.

• 5

  Pour half of the banana batter into the prepared baking dish, then dollop half of the cinnamon mixture on top.

• 6

  Layer the remaining banana batter over the cinnamon, then finish with the remaining cinnamon mixture on the very top.

• 7

  Use a knife or toothpick to gently swirl the cinnamon mixture into the batter for a marbled effect.

• 8

  Bake for 22 to 25 minutes until the cake has risen and a toothpick inserted into the center comes out clean.

• 9

  Allow the cake to cool for about 5 minutes before spreading the remaining 0.25 cup of Greek yogurt over the top as a protein-packed frosting.