Banana Blueberry Almond Cake

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A moist, low-calorie cake naturally sweetened with ripe bananas and fresh blueberries, packed with protein from almond flour and Greek yogurt. No artificial sugars or protein powders, just wholesome ingredients.

Greek
Easy 30 min 180 cal
Steps

1. Preheat oven to 350°F (175°C) and lightly grease a small ramekin or cake tin. 2. In a bowl, mash the banana well with a fork and add lemon juice. 3. Add the egg white, Greek yogurt, and vanilla extract to the banana and mix until combined. 4. In a separate bowl, whisk almond flour, baking powder, and cinnamon. 5. Fold the dry ingredients into the wet mixture gently. 6. Gently fold in the fresh blueberries. 7. Pour the batter into the prepared ramekin. 8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. 9. Let cool for 10 minutes before serving.

Ingredients

1 small ripe banana 1/4 cup fresh blueberries 3 tbsp almond flour 2 tbsp plain Greek yogurt (low-fat) 1 large egg white 1/2 tsp baking powder 1/4 tsp vanilla extract Pinch of cinnamon A few drops of lemon juice

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