Your cart is empty
Prep
5m
Cook
30m
Total
35m
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.
1 Banana
1 Egg
3 ml Olive oil
Step 2
Add the rest of your dry ingredients and fold in together to create a batter.
80 g Greek yoghurt
40 g Plain flour
40 g Oat flour
1 scoop Protein powder
1 tsp Baking powder
1/2 tsp Bicarbonate
1/2 tbsp Sweetener
1 1/2 tsp Cinnamon
1 1/2 tsp Ginger
1/2 Nutmeg
1/2 All spice
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.
40 g Light cream cheese
50 g Greek yoghurt
Maple syrup
Ginger biscuits
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
tsp
Baking powder
1/2
tsp
Bicarbonate
1/2
tbsp
Sweetener
1 1/2
tsp
Cinnamon
1 1/2
tsp
Ginger
1/2
Nutmeg
1/2
All spice
Frosting:
40
g
Light cream cheese
50
g
Greek yoghurt
tsp
Maple syrup
Ginger biscuits, crushed, optional
Per Serving
Calories
144kcal
Fat
4g
Carbs
18g
Protein
9g
Only visible to you
Made it?
Cancel
