Recipe

Banana Caramel Cake

Ingredients

3 Ripe bananas
1 C Choice of milk
2 Whole eggs
1 tsp Vanilla extract
2 scoops or packets of Devotion Salted Caramel Cone Protein powder or Bananas Foster Protein.
2 C Oats (blended, whole or a mixture)
1 tsp Baking powder
⅓ C Sugar-free chocolate chips, optional

Nutrition Facts

159

Cals

8g

Protein

10g

Carbs

1g

Fiber

7g

Fat

Preparation

Preheat oven to 350 degrees F. Spray a rectangular baking pan with non-stick cooking spray.

In a blender, add bananas and wet ingredients. Pulse/Blend until well combined. In a large bowl, add all dry ingredients and mix well. Add wet to dry and stir until all ingredients are moistened. Blend in chocolate chips. Pour into prepared pan.

Bake approximately 25 minutes.

Cool and cut into 12 squares

Notes: Leftovers should be kept in the fridge in an airtight container for up to a week.

For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.

Preheat oven to 350 degrees F. Spray a rectangular baking pan with non-stick cooking spray.
In a blender, add bananas and wet ingredients. Pulse/Blend until well combined. In a large bowl, add all dry ingredients and mix well. Add wet to dry and stir until all ingredients are moistened. Blend in chocolate chips. Pour into prepared pan.
Bake approximately 25 minutes.

Notes: Leftovers should be kept in the fridge in an airtight container for up to a week.

For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.