Prep
5m
Cook
30m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Mash the banana. Add the egg and olive oil and whisk together.
Step 2
Add the rest of your dry ingredients and fold in together to create a batter.
Step 3
Line a non-stick loaf pan and pour your batter into this. Bake in the oven for 25-30 minutes at 180 degrees.
Step 4
Once completely cooled, make up your cream cheese frosting and spread over the top. Top with mini gingerbread biscuits and cut into slices. Store in the fridge in a tight container for up to 4 days.
For
6
M
I
1
Banana
1
Egg
80
g
Greek yoghurt, 0%
3
ml
Olive oil
40
g
Plain flour
40
g
Oat flour
1
scoop
Protein powder, vanilla or cinnamon
1
tspn
Baking powder
1/2
tspn
Bicarbonate
1/2
tbsp
Sweetener
1 1/2
tspn
Cinnamon
1 1/2
tspn
Ginger
1/2
Nutmeg
1/2
All spice
Frosting:
40
g
Light cream cheese
50
g
Greek yoghurt
tspn
Maple syrup
Ginger biscuits, crushed, optional
Per Serving
Calories
144kcal
Fat
4g
Carbs
18g
Protein
9g
Made it?
Cancel
Prep
5m
Cook
30m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Mash the banana. Add the egg and olive oil and whisk together.
Step 2
Add the rest of your dry ingredients and fold in together to create a batter.
Step 3
Line a non-stick loaf pan and pour your batter into this. Bake in the oven for 25-30 minutes at 180 degrees.
Step 4
Once completely cooled, make up your cream cheese frosting and spread over the top. Top with mini gingerbread biscuits and cut into slices. Store in the fridge in a tight container for up to 4 days.
For
6
M
I
1
Banana
1
Egg
80
g
Greek yoghurt, 0%
3
ml
Olive oil
40
g
Plain flour
40
g
Oat flour
1
scoop
Protein powder, vanilla or cinnamon
1
tspn
Baking powder
1/2
tspn
Bicarbonate
1/2
tbsp
Sweetener
1 1/2
tspn
Cinnamon
1 1/2
tspn
Ginger
1/2
Nutmeg
1/2
All spice
Frosting:
40
g
Light cream cheese
50
g
Greek yoghurt
tspn
Maple syrup
Ginger biscuits, crushed, optional
Per Serving
Calories
144kcal
Fat
4g
Carbs
18g
Protein
9g
Made it?
Cancel
