Banoffee Protein Cake with Peanut Butter (Low-Carb)
There are flavor combinations that have been with us for centuries; combinations that last the test of time; combinations that, quite frankly, are hard to argue against. For example:
Vanilla + cinnamon
Chocolate + hazelnut
Walnuts + honey
Apple + caramel
Chocolate + coffee
Coconut + vanilla
These legendary flavor pairings have given rise to some of the world’s most sensational desserts! The list is not exhaustive though. There are dozens… hundreds…. thousands! of lesser known flavor combinations out there that give the above a run for their money.
Take, for instance, banana + toffee.
Now, I had no idea that banana + toffee were as good as they are together. I’d actually never tried to combine these two flavors! Until I moved to England, that is, and met The Bannoffee Pie. I swear I almost ate the plate the first time I tried a slice. What is Banoffee Pie? It’s a pie that’s usually comprised of three layers. The first layer is caramel – this is the toffee layer, and it’s poured over a buttery crust. The second layer is then usually comprised of sliced bananas (or a creamy banana filling). The third layer is finally whipped cream +/- more sliced bananas.
Anyways, it’s madness. I tried making a Protein Bannoffee Pie a couple of years ago (click here for the recipe) but I really have to give it another try! Because that was ages ago and I like to think my cooking has gotten a lot better ;-) So I will, soon, I promise. But until I do, I want to give you a recipe for this – a Banoffee & Coconut Protein Cake – with Peanut Butter.
2 small pots Total Greek Yogurt (0 or 2%)
3/4 cup liquid egg whites
1/2 cup coconut flour
1/2 cup Banoffe Whey
1/4 cup Peanut butter (I use to use this stuff!)
1 tablespoon toffee flavdrops (or, if you’re in the US, maybe this?)
1/2 cup almond or cartoned coconut milk
1. Blend all ingredients together (except for the PB) and bake in a (silicone) brownie pan at 160 C (320 F) for about an hour to an hour and ten. Remove it from the oven as SOON as your toothpick comes out clean when you poke the cake. DO NOT OVERBAKE IT! Because it’ll get all dry and boohoohoo if you do.
2. Once it’s done, let it cool and then, slice it into rectangles (or squares). Sandwich each with some PB and kaPOW! you’re done
Macros per cake sandwich with the PB inside (out of 6):
7.1g carbs (out of which 5g is fiber!)
Note: If you think it’s too coconut-floury and dense, use 1/4 cup of coconut flour and 1/4 cup of almond meal. The PB kind of offsets any coconut flouriness, I think, but it still might be nice to add the almond flour so… experiment a bit, yeah?