Prep time: 10 mins

Cook time: 55 mins

Serves: 8 slices

Cals 290/ F 12g/ C 34g/ P 14g

Ingredients

• 120g (1 cup) spelt flour
• 40g protein powder (unflavoured or vanilla)
• 1 tsp ground cinnamon
• ¾ tsp baking powder
• ¼ tsp baking soda
• ⅛ tsp salt
• ½ cup chopped pecans
• 4 rings of canned pineapple 
• 1 banana, mashed
• 1 egg
• 2 egg whites
• 120g (½ cup) plain, non fat greek yoghurt
• 112g (⅓ cup) pure maple syrup
• 28g (2 tbs) olive oil
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 180 degrees and line a 8″ cake pan with baking paper.
2. In a medium-sized bowl, whisk together the flour, protein powder, cinnamon, baking powder, baking soda, salt, and chopped pecans.
3. In a blender, add the drained pineapple, banana, egg, egg white, yogurt, maple syrup, oil, and vanilla extract.  Puree until completely smooth.  Pour over the dry ingredients and fold together.
4. Pour the batter into the prepared pan and bake for around 55 minutes or until the surface springs back when tapped.
5. Let cool completely before eating.