Plantain Protein Breakfast CAKE

A light, naturally sweet, plantain protein cake…kinda sticky, spongy and pancake like!

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What better way to get yourself back into the healthy eating game than a protein breakfast cake?! One that is so incredibly easy to make no less. This is one of my high carb post workout meals of choice when I have the opportunity to whip something up at home. Seen as I’m off all official work until the New Year I’m making the most of every opportunity for sneaky lie ins and fancy pants post workout meals.

Not that this is particularly fancy, just a little more indulgent. This one satisfies my sweet tooth in one fell swoop. I opt for egg whites rather than hole eggs with this one for the protein hit; leaving the yolks out makes the protein and carbs in the end product a little more readily assimilated.

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Sitting here simultaneously watching some You Tube videos, patiently waiting for my New Year camera purchase. This year I plan to take myself outside my comfort zone in every aspect of my life. I’ve done the same old thing for too long. It has meant minimal stress but that good old saying is one of my favourites…doing the same thing over and over and expecting different results…the definition of insanity!   (Albert Einstein)

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This plantain cake was one of my favourite plantain recipes to date. Originally, about 6 months back, when I started reintroducing carbohydrates, plantains were my staple and then when I started to branch out a little they took a bit of a back seat. Now having whipped up this fluffy, sweet, protein breakfast cake I’m excited to get them back on my staples list! I also have heaps more carbs to get into me so it’s nice to have a bit of variety!

I wanted to create something sweet and indulgent that was loaded with natural real food ingredients, allowing me to hit my macros while at the same time getting some goodness into my body.

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Plantains are not only a great source of potassium and magnesium but they’re also high in Vitamin B6 and Vitamin C. They’re definitely not to be dropped into the nutrient deficient starchy carb category though they do also fill that void. Sometimes I just crave something starchy and stick to the ribs. This cake is however made with super ripe plantain and that’s what gives it it’s sweetness and distinct spongy slightly sticky texture. The natural sugars almost caramelise on top as it bakes.

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Now I just need to get my hands on some more plantains so I can whip up another one… my two other favourite plantain recipes are without a doubt my plantain pancakes and my plantain protein breakfast pizza! I usually get them in one of the two local Asian shops. I’ve found them in specialist grocery stores here before but they are literally 4 or 5 times the price and I’m always one for a bargain.

Do you ever cook with plantains? What’s your favourite way to cook or use them in recipes?

Baked Plantain Protein Breakfast Cake

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 30 minutes

Keywords: bake breakfast snack dessert gluten-free grain free nut-free paleo soy-free sugar-free egg plantain

Ingredients (Serves 2)

    For the Plantain Cake

    • 225g (8oz) of RIPE plantain
    • 4 large eggs or 1 cup (250ml) egg whites
    • 1/2 tsp baking powder
    • 2 tbsp (20g) Pulsin Whey Protein
    • 1/2 tsp vanilla powder or vanilla extract (optional)

    Topping

    Instructions

    Preheat oven to 180C (350F).

    Blend together ingredients in a high-speed blender. The plantain must be super duper ripe (blackened skin) to ensure the end result is sweet, cake and a little sticky. An unripe plantain, even one with yellow skin, will yield a starchier, savoury end result!

    Pour batter into a non-stick frying pan; grease with 1/2 tsp melted coconut oil if unsure about its ability to be truly non-stick!

    Bake in the preheated oven for 25 minutes. Allow to cool for 5 minutes before removing from the pan. Cool on a wire rack for 5 minutes if desired or serve straight away.

    Mix together whey protein, raw cacao powder and stevia drops in a small ramekin with about 1 tbsp water; you want a thick icing consistency.

    Slice cake into 6- 8 slices; 3-4 per person, and top with Coyo, protein icing and sprinkle with cacao nibs.

    Store leftovers in the fridge for up to two days in a seal tight container.

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