My loves, I hope you are ready for this recipe…. Honestly, this is one of my favourite cakes I have ever created.

With almost 10g protein per slice, no refined sugar, high fibre and natural plant sources I present to you the ultimate Salted Caramel Banana Loaf.

Ingredients for cake

1 Tbsp chia seeds + 3 tbsp water
4 medium very ripe bananas, mashed
1 cup gluten free self raising flour
1 cup oat flour
1/4 cup Missfits Salted Caramel Protein
1 cup almond milk
1/2 cup unsweetened plain applesauce
1/4 cup maple syrup
1 tsp salted caramel extract
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
2 tsp ground cinnamon
1 tbsp coconut oil


Combine chia seeds and water. Place in the fridge for 15 minutes.
Preheat oven to 175 C
Combine wet ingredients in a bowl.
Combine dry ingredients in a bowl
Slowly fold the dry ingredients in the wet.
Stir in chia mixture from the fridge.
Grease a loaf tin and pour in the mixture
Bake for around 40 minutes, or until golden.

Ingredients for salted caramel frosting

200g cashews
125ml unsweetened almond milk (125 ml)
2 tbsp agave syrup
1/4 tsp cinnamon powder
1 tsp salted caramel extract


Soak the cashews for at least 4 hours.
Drain and wash the cashews and place them in a blender with the rest of the ingredients.
Blend until smooth (add more milk if needed)

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