With 18 g of protein per serving, this breakfast cake is a great way to start the day right. Getting enough protein in the morning helps keep you full longer, stabilizes blood sugar levels, and supports muscle repair. Make a double batch, wrap individual portions, and store them in the freezer so you always have a nutritious breakfast ready to go. A satisfying idea recommended by our dietitians that combines pleasure and balance!
Ingredients
- 2 ripe bananas
- 4 egg whites
- 175 g (¾ cup) 0% plain Greek yogurt
- 80 ml (⅓ cup) maple syrup
- 125 ml (½ cup) whole wheat flour
- 125 ml (½ cup) enriched baby cereal*
- 65 g (½ cup) vanilla protein powder
- 15 ml (1 tbsp) baking powder
- 2.5 ml (½ tsp) baking soda
- 10 ml (2 tsp) cinnamon (or pumpkin spice)
- 30 ml (2 tbsp) berries of choice, fresh or dried
- 60 ml (¼ cup) pitted dates, chopped
- 15 ml (1 tbsp) pumpkin seeds, optional, for topping
Preparation
- Preheat the oven to 350°F (180°C).
- In a large bowl, mash the bananas. Add the egg whites, Greek yogurt, and maple syrup. Mix to combine.
- Add the flour, baby cereal, protein powder, baking powder, baking soda, and cinnamon. Stir until just combined.
- Fold in berries and chopped dates.
- Pour into a greased or parchment-lined 9 x 5-inch (23 x 12 cm) loaf pan. Sprinkle pumpkin seeds on top, if desired.
- Bake 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool, then cut into 6 pieces.
Notes
Store in the refrigerator for 4 to 7 days. Can be frozen for 3 months.
*Adding baby cereal to this breakfast protein cake boosts its iron content to 2 mg per serving. It’s an easy way to add nutrients without altering the taste or texture. If you don’t have baby cereal on hand, you can substitute it with an equal amount of flour.
