Ingredients
Cake Batter
- 1 1/4 cups all-purpose flour
- 2 medium ripe bananas approx 240g mashed
- 2 large eggs room temperature
- 1 12 oz bottle vanilla protein shake approx 32g protein
- 2 Tbsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Cinnamon Pecan Swirl
- 2 Tbsp sugar alternative or coconut sugar
- 1 tsp cinnamon
- 1/4 cup pecans crushed
- 2 Tbsp sugar-free syrup Smucker's brand
Method
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan. Ensure eggs and shake are at room temperature.
- In a large bowl, whisk together the flour, 2 Tbsp cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, mash the bananas and whisk in the eggs, vanilla protein shake, and vanilla extract.
- Using a rubber spatula, fold the wet ingredients into the dry ingredients until just combined. Avoid over-mixing.
- Mix the swirl ingredients (sugar alternative, cinnamon, pecans, and syrup) in a small bowl.
- Pour half the batter into the pan, add half the swirl, top with remaining batter and swirl, then finish with the rest of the mix. Swirl gently with a knife.
- Bake for 25-30 minutes. Let cool for 10 minutes before releasing the springform pan sides.
Nutrition
Notes
Tip: For a deeper flavor, use coconut sugar in the swirl mix. Ensure you don't over-mix the batter to keep the crumb light and airy.