Protein Banana Pound Cake

Drape a plastic bag over a bowl to make measuring easier. First, weigh 50g of honey into the bag. A variance of 1 to 3g is fine.

Crack in the egg, then add 30g of rice bran oil. Lightly scented oils such as rice bran oil or light sesame oil are recommended.

Add 60g of unsweetened soy milk. Milk can be substituted.

Add 10g of lemon juice. This is the biggest key to preventing dryness, so be sure to add it.

Add 80g of cake flour and 5g of baking powder. Use baking powder that isn't too old.

Add 50g of banana-flavored whey protein (about 2 level scoops of the included scoop).

Hold the bag lightly without tying the opening, and knead the lower part to mix. Think of it as combining the liquids such as the egg with the dry ingredients, and stop as soon as the color is even. The key is not to overmix.

If making the chocolate version, snap the chocolate bar by hand into pieces about half size and mix them into the batter.

(Bonus) Put 50g of ice, frozen mango, 150g of unsweetened soy milk, 30g of banana-flavored protein, 1 tablespoon of ground white sesame seeds, and honey to taste in a blender and blend to make a banana protein smoothie.

Once the batter is done, preheat the oven to 160°C. Wet a sheet of parchment paper, wring it out lightly, and line a 15cm loaf pan with it. Don't worry if it gets creased.

Hold one corner of the bag pointing upward and cut that corner with scissors. Squeeze the batter into the pan through the opening. The batter is loose, so you can keep pouring into one spot. For the chocolate version, top it with the chocolate you set aside.

Bake at 160°C for 25 minutes. It browns easily, so bake for 20 minutes first, check it, then add 5 more minutes. It's done when the batter is no longer gooey.