Banana Cakes

A delightful treat that's perfect for breakfast or as a sweet snack. To whip up these mouthwatering cakes, start with 2 cups of pancake mix, and enhance the protein content with 1/3 cup of vanilla protein powder. Add a teaspoon of vanilla extract to elevate the flavor and a touch of cinnamon to give it a warm, comforting aroma.

The star ingredient here is ripe bananas—two of them, which equate to about 1 cup of mashed banana. They provide natural sweetness and a delightful banana flavor to the cakes.

For the perfect consistency, add 1/2 cup of water to the mix, ensuring the batter is just right. To take the flavor to the next level, include 2 tablespoons of peanut butter, which adds a nutty richness and complements the banana beautifully.

Mix everything together and cook up your Banana Cakes for a delightful breakfast or a sweet treat anytime. These cakes are a delicious twist on traditional pancakes that you'll love!

INGREDIENTS

• 2 c pancake mix (I use birch benders)

• 1 /3 c The Peachie Spoon Vanilla Protein Powder

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 2 ripe banana (about 1 c)

• 1/2 c water

• 2 T peanut butter

STEPS

1. In a large bowl, mash bananas with a potato masher. Add vanilla, cinnamon, and a sprinkle of salt. Stir.

2. Add pancake mix, protein, & water. Stir.

3. Pour into a greased 8x8 glass pan. I drizzled 2 T natural PB on top & more cinnamon before baking as an icing.

4. Bake at 350° for 20-25 min. Store in the fridge. Good for a week. Made 9 squares.

    

   Notes: Optional yummy add-ins: chopped nuts, seeds, raisins, choc chips. I didn’t do any of these this time.

    

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