This is an easy recipe that packs a punch in terms of fibre content and by using green bananas you’re adding heaps of resistant starch to the mix, making this Prebiotic Blueberry and Banana Tea cake a good source of food for your beneficial gut bacteria.
The added protein powder or almond meal increase the protein content of the cake, slowing down the absorption of sugars.
- 460g green bananas, peeled and roughly chopped
- 2 free range eggs
- 120g maple syrup
- 120g coconut oil (melted)
- 1 tsp cinnamon
- 2 tsp baking powder
- 150g buckwheat flour
- 50g vanilla protein powder (we like Mirrabooka brand or if dairy-free you can substitute for ground almonds – I haven’t tried hemp protein – it might taste a bit weird)
- 300g frozen organic blueberries
Step 1: Preheat oven to 170C.
Step 2: Place bananas in a blender or food processor and whizz for a few seconds until mushy.
Step 3: Add eggs, maple syrup, coconut oil, cinnamon, baking powder, buckwheat flour and protein powder or ground almonds and mix well for 10-20 seconds.
Step 4: Pour mixture into a large bowl and gently fold in frozen blueberries (I don’t bother defrosting them).
Step 5: Pour into a medium loaf tin and bake for 50 minutes. Remove from oven and cool for 30 minutes on a wire rack before serving.
This recipe was adapted from the Thermomix Gluten Free and Wheat Free cook book.