This recipe was born of a craving for cake. And not just something cake-flavored. I wanted a cake. But as we all know, cake usually ends in calamity (whether that be dumping, a blood sugar drop or just intense guilt). So I had to rethink cake.
I know there is sugar-free cake mix . But see…here’s the thing about me and that cake mix. Sugar alcohols and my system? Not great friends. Plus, I’m a baker. I admit it! The measuring, mixing, stirring, it calms me. Somehow I can accept that I can’t eat a lot of food so long as I can have my hands in it.
Besides, you guys know me. I am a freakazoid who loves turning protein into things that look normal. It’s my hobby. You bird watch, I covert bake.
So I had a plethora of bananas. And a craving for cake. Here’s what I did about that.
Nik’s Protein Banana “Rum” Cake
(with peanut butter frosting)
- 4 very, very, very ripe bananas
- 1.5 c. Splenda
- 2 eggs
- ½ c. Davinci Butter Rum syrup (if you don’t have that about 1/8-1/4 tsp. Rum extract will do. Do NOT use regular rum. Just…don’t.)
- ¾ c. milk
- 1 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- 1.5 c. Quest Banana flavored protein powder
- 1 c. almond meal or soy flour
- 4 tsp (yes 4) baking powder
- ¼ tsp salt
Peanut Butter Icing
(Note this works with any flavor. The divas wanted chocolate but I was out of unsweetened cocoa at the time.)
- 8 oz. package of cream cheese
- 1 package of sugar-free pudding mix (I used vanilla)
- 2 tbsp PB2 (omit, of course, if you are not making peanut butter icing)
- ½ c. milk
Combine wet ingredients in a mixing bowl and beat on low for 2 minutes.
Sift in dry ingredients and mix on medium speed until fully incorporated.
I made a layer cake (I wanted to make a bundt cake but my pan has gone missing!). Spray two cake pans with cooking spray (might I advise spray with flour in it to prevent sticking?). If you aren’t into the flour idea, then dust your pans with a bit of Atkins mix.
Pour half your mixture into each cake pan and bake in a preheated 350 oven for about 20-25 minutes. Keep an eye on it. With protein cake it isn’t unusual for the outside to cook way faster than the inside. Don’t worry. It won’t burn. But after about 15 minutes start fork testing it. As soon as that fork comes out clean, take it out! It should look something like this:
Nik’s cake tip of the day: Immediately after taking hot cake pans out of the oven, dip the bottom of the pan in really cold water. It helps solidify the bottom of the cake and it comes out of the pan easier.
Cool the cake on a rack completely before icing.