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