Maybe I’m one of the rare people who doesn’t like moisture banana cake, I like rather dense chewy texture than soft and spongy. Combined with my quest to incorporate protein in almost every meal, I made this cake as my snack

Gluten free, sugar free, high protein banana cake adapted from this recipe

• 190g oat flour
• 50g protein powder
• 30g (1/4 cup) coconut flour
• 30g (1/4 cup) flaxmeal
• 1 tsp baking soda
• 1 tsp cinnamon
• 2/3 cup pumpkin
• 1 cup or two large banana puree
• 1 cup almond milk

Direction:

1. Mix oat flour, protein powder, coconut flour and flax meal together with baking soda and cinnamon

2. Mix pumpkin with banana puree and almond milk

3. Combine dry and wet ingredients

4. Pour the thick batter into the baking pan with parchment paper and bake at 350F for 40 min.

5. Cool 5 min in the pan and transfer it to a cooling rack. Cut when it is cool.