Protein Banana Pound Cake

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Protein Banana Pound Cake

Dessert · Dessert · European30 min(Prep 5 min + Cook 25 min) · 210 kcal per serving · 4 servings · Easy

A high-protein pound cake made by putting all the ingredients in a plastic bag and simply kneading it. It uses banana-flavored whey protein, so it turns out easy to eat even for people who have trouble drinking protein shakes. Honey is used instead of sugar, and adding lemon juice keeps it moist rather than dry. Also introduces a version topped with chocolate for Valentine's Day, and a banana protein smoothie you can make with the leftover ingredients.

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はるあん48 recipes · 454 cooked

Instructions

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  1. 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.Uses: Honey~1 minWatch the video from 4:24
  2. 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.Uses: Egg, Rice bran oil~1 minWatch the video from 5:19
  3. Add 60g of unsweetened soy milk. Milk can be substituted.Uses: Unsweetened soy milk~1 minWatch the video from 6:09
  4. Add 10g of lemon juice. This is the biggest key to preventing dryness, so be sure to add it.Uses: Lemon juice~1 minWatch the video from 6:37
  5. Add 80g of cake flour and 5g of baking powder. Use baking powder that isn't too old.Uses: Cake flour, Baking powder~1 minWatch the video from 7:11
  6. Add 50g of banana-flavored whey protein (about 2 level scoops of the included scoop).Uses: Banana-flavored whey protein~1 minWatch the video from 8:01
  7. 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.Uses: Honey, Egg, Rice bran oil, Unsweetened soy milk, Lemon juice, Cake flour, Baking powder, Banana-flavored whey protein~2 minWatch the video from 9:52
  8. If making the chocolate version, snap the chocolate bar by hand into pieces about half size and mix them into the batter.Uses: Dark chocolate (chocolate bar)~2 minWatch the video from 11:29
  9. 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.~5 minWatch the video from 15:30
  10. 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.Uses: Dark chocolate (chocolate bar)~3 minWatch the video from 16:40
  11. 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.~25 minWatch the video from 18:00

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