Prep time: 35 minutes

Cooking time: 1 hour

Number of servings: 12 slices

Nutrition Value 1 serving (1 slice)

Kcal 158

Protein 7g

Carbs 5.2g

Fat 5.5g

Banana custard is a childhood favourite and this Banana Custard Protein Cake will bring back fond memories whilst giving you an impressive 7 grams of protein per serving!

It’s the perfect mid-afternoon pick-me-up with a creamy, custard-like filling and real banana centre. Give it a go and serve them up to friends and family as a healthy take on an indulgent classic.

Ingredients

For the base

35g flaxmeal

1/2 scoop Pea Protein Classic Vanilla

10g coconut flour

4 eggs

1-2 tbsp natural sweetener

30g unsweetened cacao powder

1tsp baking powder

For the cream

400ml chilled coconut milk

1/2 scoop Pea Protein Classic Vanilla

2tbsp natural sweetener

1tsp saffron

2tbsp almond milk

1tsp lucuma powder, optional

1/2tsp vanilla bean powder/paste

Filling

1 medium banana, sliced

Toppings

Chocolate & Almond Frosting:

50g unsweetened cocoa powder

3-4tbsp almond milk

2 tbsp almond butter

Natural sweetener

Using an electric mixer beat until the mixture is light and fluffy.

Banana Custard Cake Method

Preheat the oven to 180°C.

For the cream

  1. Take a pinch of saffron threads and crush them into a powder using a pestle and mortar.
  2. Soak a pinch of the ground saffron in the almond milk for 10 minutes.
  3. Scoop out the coconut cream from the can into a bowl, being careful not mix with the water on the bottom.
  4. Whip the coconut with an electric mixer until fluffy, then add the vegan protein, sweetener, saffron milk, lucuma and vanilla bean powder.
  5. Once it well mixed, place into the fridge to set.

For the base

  1. Separate the eggs.
  2. Whip the egg whites until stiff peaks form, set aside.
  3. Beat the egg yolks and sweetener together.
  4. In a bowl, mix flaxmeal, coconut flour, protein powder, cocoa, sweetener and baking powder.
  5. Stir egg yolk into egg whites until well combined and add the dry mixture into it. Gently mix all together until smooth and creamy.
  6. Lay a sheet of baking paper on a baking tray and spoon the creamy mixture over the tray and spread evenly. Bake for 10-12 minutes.

To assemble

  1. When the sponge is cold, carefully spread with the cream filling.
  2. Add sliced banana on top of the cream, then top with the chocolate and almond butter frosting.

Slice and enjoy!

We’re willing to bet you’ll be trading your classic custard puddings for this one as soon as you taste it! Let us know what you think when you #ExploreSomethingNew by sharing your photos with us on Instagram, Twitter and Facebook.