Chocolate Banana Beet Cakes
Ingredients
- 2 Bananas
- 60 gram Rolled Oats
- ~2 tbsp Protein Powder (Chocolate flavor) I use Gold Standard Whey
- ¾ cup Plain Yogurt Not Greek! Plain Lowfat or Nonfat yogurt
- 30 grams Unsweetened Cocoa Powder
- 3 tbsp Beet Root Juice Powder Big fan of microingredients brand here
- 3 tbsp Sweetener of Choice I tend to avoid processed sugars the day before a race so I typically use a monkfruit or stevia here, but plain sugar or even maple syrup works as well
- 1 tsp Vanilla Extract
- 1 tsp Salt
- ½ tsp Apple Cider Vinegar
- ½ tsp Baking Powder
- ½ tsp Baking Soda Yes - both baking powder and soda!
Instructions
- Preheat oven to 400F
- Greese or line with parchment paper a muffin pan, small brownie sheet, or even the base of a bread loaf pan. I typically do these in a muffin pan but all the above work
- Add Rolled oats to a food processor and blend until a very fine consistency
- Add all ingredients to food processor (except for baking soda and powder) and process until smooth
- Mix in baking soda and powder at the very end
- Divide batter into muffin cups or pour into baking sheet and bake @400F for 15-20 minutes until a toothpick comes out clean. (Note muffin cups usually take the longest and may take a couple minutes over 20)
- Let cool complete before removing (dont worry these microwave great for rewarming!)
Notes
Storage: Considering these never last me more than a few days I typically just store them in an air tight container in the fridge. But they can be frozen for several months with no issue and reheated later
Serving: I listed the serving size as one cake, but lets be honest i always have 2!