Banana & Vanilla Vegan Protein Cakes – with Dark Chocolate & Peanut Butter
Sometimes, in the land or protein powder cooking, you’ve got to take risks – mix this with that and hope it tastes good, swap this for that and hope it works, leave it in the oven for another ten minutes and hope that whatever you’re cooking doesn’t turn into a disaster. Nowhere is risk more apparent than when it comes to buying a new kind or flavor of protein powder. That’s because the potential for hardcore disillusionment is just… so… high. There you find yourself, for example, opening your brand new (and usually expensive) 5lb tub of protein powder expecting the Heaven the packaging promises only to be slapped straight across the face with nothing short of Hell and the realization that you threw your money down the drain. That’s why people read review after review after review, ask their friends for recommendations, try sample packs before committing to a whole tub or simply play it safe by sticking to the same brand – and the same flavor – year after year, without ever batting an eye or thinking about entering the Land of the Unknown…
Throughout the life of this blog, I have tried and tested dozens if not hundreds of different protein powders. Some have been great, others have been tragic. Some have made me want to sing in joy while others have made me just… so… sad. That’s why, when I go out on a limb then and get a brand new powder, well… I often don’t know what the result will be. Will it deliver a tub-full of powdered bliss of a punch filled with disappointment? That’s how I approached this powder here, MyProtein’s Vegan Blend – with uncertainty; I had no idea what it’d be like. I knew that it was vegan – a blend of brown rice protein, pea protein, and hemp, but I didn’t know the proportions of each (and, in this context, it’s the proportions that make all the difference).
But I tried it anyways. I got out the scoop and tried it. And, let me tell you that, well… I didn’t really like it. No. I LOVED IT! Waaa! It’s kind of like Sunwarrior’s Warrior Blend Protein Powder which I adore but it’s flavors are a lot stronger – the chocolate is really chocolatey and the vanilla extremely deep. Let me try to describe the powder itself – mixed with just water, it’s smooth and super creamy, not overtly grainy or at all overwhelmingly hempy. Both the vanilla and the chocolate flavors are amaaaaazing and oy oy oy! I’m so happy because FINALLY! Finally here is a new MyProtein product that I cannot recommend enough! Woooooo! I love finding stuff like this. So what was the first thing I made with it? Why, Banana and Vanilla Protein Cakes with Dark Chocolate and Peanut Butter of course.
1/2 cup Vanilla Vegan Protein Powder
1 ripe banana
1/4 cup coconut flour
1 and a 1/2 cups milk (I used Kara’s coconut but any nut milk will do)
1. Blended and baked at 160 C (320 F) for about an hour or, until, when stabbed, my knife came out clean
2. I then massaged a square of dark chocolate on each straight-out-of-the-oven cake so the chocolate would melt. I let the chocolate cool and then spooned 15g of smooth peanut butter on top of each cake.
That was it – nothing more and nothing less ;-) The end product is a totally vegan (and gluten-free) moist, crumbly and delicious couple of little cakes! Owing to the lack of eggs and actual flour, they’re a bit mushy which makes them kind of a cross between a bread pudding and a banana and peanut butter cake – with dark chocolate? Oh nom nom :-)))))
27.5g carbs (11g sugars)