Individual Banana Peanut Butter Breakfast Cake
APPROXIMATE MACROS (1/2 the cake)u003cbru003eu003cstrongu003eCaloriesu003c/strongu003e: ~334u003cbru003eu003cstrongu003eCarbsu003c/strongu003e: ~35.5gu003cbru003eu003cstrongu003eProteinu003c/strongu003e: ~21.5gu003cbru003eu003cstrongu003eFatu003c/strongu003e: ~14.25g
Servings 2 servings
Calories 334kcal
Ingredients
- for the cake: 1 overripe banana 1 and 1/2 tbsp runny peanut butter 1 egg 1/2 tbsp vanilla bean paste or 1 tsp vanilla extract 1/4 cup vanilla protein powder 1/4 cup oat flour 1/2 tsp baking powder for the topping: 1 tbsp dairy-free or regular cream cheese 1/2 tbsp peanut butter 1/2 tsp vanilla bean paste 1/2 tbsp honey (or maple syrup for a vegan version)
Instructions
- preheat your oven to 350°f and line a baking pan with parchment paper.
- in a bowl, mash up the overripe bananas until smooth, then whisk in the peanut butter, egg, and vanilla. add in the protein powder, oat flour, and baking powder, stirring until everything is well combined.
- pour the batter onto your baking tray and bake for 15 minutes, or until the top is set and a toothpick comes out clean.
- while the cake cools, mix together the topping ingredients: cream cheese, peanut butter, vanilla paste, and honey until smooth. spread the topping over the cooled cake, slice, and enjoy!