Greek Yogurt Protein Cake

  • Serves: 5min
  • Cook time: 45min

Notes

Store in an airtight container for up to 4 days, or slice and freeze for an easy high-protein snack throughout the week

Ingredients

  • 1 egg
  • 180 g Greek yogurt
  • 1 ripe banana, mashed
  • 80 ml maple syrup or honey
  • 150 g flour
  • 50 g vanilla protein powder (or use an extra 50 g flour for a total of 200 g flour)
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • Pinch of salt
  • 60 ml milk
  • Chocolate chips (for the batter and topping)

Instructions

  1. Preheat the oven to 180°C (350°F) and line a loaf tin with baking paper.
  2. In a large bowl, whisk together the egg, Greek yogurt, mashed banana, maple syrup (or honey), vanilla extract and milk.
  3. Add the flour, protein powder (or extra flour), baking powder and a pinch of salt. Mix until just combined.
  4. Fold a generous handful of chocolate chips into the batter.
  5. Pour the batter into the prepared loaf tin and smooth the top.
  6. Sprinkle extra chocolate chips over the top.
  7. Bake for 45 minutes, or until a skewer inserted into the centre comes out clean.
  8. Allow the cake to cool for at least 15 minutes before slicing.
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