@cathcoopercooks: fluffy cinnamon roll banana cake ingredients 3 very ripe bananas (about 360 g mashed) 2 eggs 1/3 cup (80 ml) melted coconut oil or olive oil 1/2 cup + 1 tbsp (135 g) plain Greek yogurt or vegan Greek yogurt 1/2 cup + 2 tbsp (90 ml) maple syrup 1 tsp vanilla extract 1 1/2 cups (180 g) gluten-free all-purpose flour 1 scoop (30–35 g) vanilla protein powder (I use this vanilla whey protein - code COOPS15, but feel free to use any protein or vegan protein powder) 2 tsp cinnamon 1/4 tsp nutmeg 1 tsp baking soda 1/2 tsp salt whipped coconut frosting 1 can coconut whipping cream, chilled overnight (Cha's is my favourite) 3–4 tbsp maple syrup 1 tsp vanilla extract pinch of salt cinnamon roll swirl 3 tbsp (45 g) softened butter or vegan butter 1/4 cup (60 ml) maple syrup 2 tbsp coconut sugar 1 tbsp cinnamon instructions preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper. blend the bananas until smooth. add the eggs, coconut oil, Greek yogurt, maple syrup and vanilla. in a separate bowl, whisk together the flour, protein powder, cinnamon, nutmeg, baking soda and salt. pour the wet ingredients into the dry ingredients and gently mix until just combined. do not overmix. pour the batter into the prepared pan. bake for 30–35 minutes, or until the centre is set and a toothpick comes out with a few moist crumbs. let cool completely before frosting. whipped coconut frosting whip together the chilled coconut cream, maple syrup, vanilla and salt until light and fluffy. spread over the cooled cake. mix together all the cinnamon swirl ingredients until smooth. dollop the filling over the frosting and lightly swirl with a knife. #healthyrecipes #healthylifestyle #fyp #bananacake #healthyfood

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Sunday 12 July 2026 11:40:23 GMT