CAKE DE PORRIDGE DE CIVADA I PLÀTAN

OATMEAL AND BANANA PORRIDGE CAKE

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Hello everyone!! How is your summer going? I don't know about you but I feel like I can't stop cooking all day because in the summer people don't stop coming to my house (and I love it) and that's why I need to make my life easier with simple recipes like this.
This banana cake is high in protein, which is important when we eat sweets to balance blood sugar and everything that entails, it's moist, fluffy and very easy to make. It has 12 grams of protein per serving (who buys a protein bar and has this recipe?) and is an excellent healthy breakfast or snack option to prepare on the weekend and have on hand for midweek meals.

I'm always trying to find ways to add more protein to recipes so that women (men too) can achieve long-term emotional and physical stability and this recipe is really so easy that it has become almost an obsession that we make every week.


Why will you love this recipe?

It's moist, fluffy and brutally delicious.
High in protein! One slice has 12 grams of protein.
It is made very quickly with simple and normal ingredients.
It can be eaten for breakfast, snack, after a workout or even as dessert!
Gluten-free, oil-free, refined sugar-free.
How to make it gluten-free and lactose-free? Or do you have poor digestion?
Choose gluten-free oats.
If you have indigestion, soak the oats for at least 30 minutes and discard the water that contains the anti-nutrients. Then continue making the recipe following the normal steps.

How do I store it?

  • Store in an airtight container for up to 4-5 days in the refrigerator or up to 3 months in the freezer.

    Oatmeal and banana porridge cake

    Your substitute for an industrial protein bar.

    Time

    Preparation: 30 minutes

    Total: 30 minutes

    People

    6 servings

    Type of dish

    Snack or dessert.

    INGREDIENTS

    • 95g of oat flour or flakes (if you make it with flakes you will have to grind)
    • 2 tablespoons of protein powder (about 60g)
    • 1 teaspoon baking powder
    • 240g of banana mashed with a fork
    • 1 tablespoon vanilla extract or pure vanilla
    • 4 large eggs or 120g egg whites (if you want more protein)
    • Optional: chocolate chips/spices of your choice (I add cinnamon in the winter and lemon zest in the summer)


    Preheat the oven to 170-180ºC.
    Grease a tray with melted butter or coconut oil and set aside.
    Place the mashed banana with a fork in a bowl and add all the other ingredients, mixing until well blended and combined.
    Pour the mixture into the baking dish and bake for 20-35 minutes, or until cooked through.
    Once removed from the oven, let cool slightly before cutting and finally serving.

    I like it cold, so I usually put it in the fridge once it has cooled and then I cut it in the morning.
    This recipe can be kept for 3-4 days in the fridge or can be frozen in slices in freezer bags and then thawed as needed. With the heat it's really thawing right away.

    Toppings I like to put on it:

    - Whipped cottage cheese with strawberry jam

    - Peanut butter with cocoa nibs

    - Melted chocolate with nuts.

    Let's see if you dare and tell me what.



    6 servings | one serving:
    131 calories
    12p 18c g

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