Vanilla Banana Protein Cake
Vanilla banana Protein Cake.
Why this is peri-perfect… Banana–vanilla cake that’s *actually* a hormone-friendly morning breakfast ritual - yes please. The ripe banana gives you slow, steady energy (without the crash), while the vanilla adds that cosy, soothing flavour your nervous system adores in midlife. The real peri-power comes from the protein: it steadies your blood sugar, switches off those 10am cravings, and supports your muscle mass — something that naturally declines in perimenopause but is absolutely essential for metabolic health and belly-calming balance. This has a moist, cake-like texture. Lovely for breakfast, as a snack and, if calories allow, have warm with a tablespoon of pure thickened cream (add 50 calories). Keep in an airtight container in the fridge - for as long as it lasts!
Ingredients: 4 big serves
1 cup rolled oats
110g vanilla protein powder
2 whole eggs
⅔ cup almond milk
4 tbsp plain Greek yoghurt
1 mashed banana
4 tbsp unsweetened applesauce (no sugar)
1 tbsp monk fruit sweetener
1 tbsp extra virgin olive oil
1 tbsp vanilla extract
1 tsp cinnamon
½ tsp baking powder
Pinch of salt
Instructions:
Preheat oven to 180°C (350°F). Line a slice tin (20x20cm) with baking paper.
In a large bowl, mix oats, protein powder, baking powder, cinnamon, and salt.
In another bowl, whisk eggs, almond milk, banana, yoghurt, monk fruit, applesauce, oil, and vanilla until smooth.
Combine wet and dry ingredients. Stir until just mixed.
Pour into baking dish and smooth the top.
Bake for 25 mins, or until just set and slightly springy in the centre. Don’t over-bake - we want it moist :)
Cool slightly, then slice into 4 satisfying bars.
Per serve: 300 calories, 30g protein, 26g carbs, 12g fat, 5–6g fibre