Hello Protein Bakers! Today I'm excited to share with you a recipe that I created for this new Proteinfull Baking Classic Yellow Cake mix. As you can see from the photos, it has a great soft cake texture. And it is full of flavor!
First a little about the cake mix. It is made with a combination of almond, whey, and flax proteins. This is the best combo I've ever baked with in terms of both taste and texture. It keeps its moisture and stays soft and yummy!
The cake mix is sweetened with monk fruit and erythritol. It's a great sweetener combo! And, of course, the macros are great. Check it out!
Now for this Banana Walnut Protein Cake recipe, I wanted to sub bananas for the applesauce. But I also wanted to increase the amount of banana for extra flavor. So I went with the egg white prep method on the back of the package (all the way at the bottom): 3 large egg whites and 6T mashed banana (which is about 1 medium ripe banana, instead of applesauce). Plus the ⅔ cup water, of course. And I added ½ teaspoon cinnamon and ¼ cup chopped walnuts. Easy!
The full recipe details are on Proteinfull Baking's site:
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