Ingredients
WET
2 medium bananas (the riper the better)
70ml Liquid egg whites
1 tbsp. apple cider vinegar
150ml Milk (I like to use almond milk)
120g fat free Greek yogurt or quark
DRY
90g coconut flour
2 scoops (70g) Vanilla Protein
30g sweetener (I use Sukrin Gold)
2 tsp. Ground Cinnamon
1tsp. Baking Powder
1tsp. Bicarbonate of Soda
50g fudge pieces
Sukrin sugar free fibre syrup (optional)
METHOD
Preheat your oven to 185°C / 365 °F
Add all of your wet ingredients into a blender and blend until smooth.*
Add all of your dry ingredients (except the fudge pieces) to a large mixing bowl.
Mix thoroughly
Add your wet mixture into the dry mix and mix using a spatula.
Once it is completely mixed add in about 30g of your fudge pieces.
Transfer the mix into the preoiled bake tin (I use butter falvoured fry light to oil)
Sprinkle the remaining Fudge pieces on top
I add some Sukrin Sugar free fiber syrup on top too but this is completely optional.
Place carefully in the middle of the preheated oven.
Bake for 50-55 minutes
Once it is baked place on a wire cooling rack to cool.
Allow to cool for as long as possible.
Slice into 8 generous slices
Enjoy on its own, spread with nut butter o r drizzled with some honey.
Nutritional Breakdown
SERVES 8
PER SLICE
CARBS 12G
FATS 2.2G
PROTEIN 1OG
CALORIES 120KCAL
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