Banana Date Protein Cake
Enjoy the naturally sweet and satisfying flavors of this Banana Date Protein Cake, made with Botanica’s Perfect Protein Vanilla for an extra boost of nourishment. Ripe bananas and soft dates create a moist, tender crumb, while almond and oat flours provide wholesome texture and heart-healthy nutrition. A hint of cinnamon and a touch of vanilla enhance the cake’s cozy flavor, and a sprinkle of pistachios adds a delightful crunch. Perfect for breakfast, a snack, or a post-workout treat, this protein-packed cake is as delicious as it is nourishing, making every bite a moment of wholesome indulgence!
Recipe by Teri-Ann Carty
Ingredients:
- 3 ripe bananas, approximately 1 cup
- 3 eggs
- 15 soft dates, soaked in hot water for 15 minutes
- ½ cup olive oil
- 1 cup milk of choice
- 2 tsp vanilla
- 1½ cup almond flour
- 1½ cup oat flour
- ¼ cup Perfect Protein Vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp fine sea salt
-
½ cup chopped pistachios, or the nuts of your preference
Directions:
- Preheat oven to 350.
- Line an 8x8 pan with parchment paper.
- Drain dates and remove pits.
- Add dates, bananas, eggs, milk, vanilla and olive oil to a blender and blend until smooth.
- In a separate bowl, whisk dry ingredients until well combined.
- Add wet to dry and fold in until no dry remains.
- Scrape batter into prepared pan and tap on the counter a few times to release air bubbles.
- Sprinkle chopped pistachios on top.
- Bake cake for 42-45 minutes until a toothpick comes out clean.
- Allow cake to rest in the pan for 15 minutes before gently removing and placing on a wire rack to cool. Keeps well at room temperature for a couple of days. Enjoy!
