Method
- Preheat your oven to 350°F (175°C) and grease a 10-cup Bundt pan.
- In a large mixing bowl, mash the ripe bananas and add applesauce, Greek yogurt, eggs, and vanilla extract. Whisk until smooth.
- In a separate bowl, mix the dry ingredients: flour, protein powder, sweetener, baking soda, baking powder, spices, and salt.
- Gradually combine dry ingredients with wet ingredients, mixing until just combined, avoiding overmixing.
- Stir in the almond milk until the batter is smooth, then fold in add-ins if desired.
- Pour the batter into the prepared Bundt pan and bake for 45-55 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Optionally, prepare the glaze by mixing powdered erythritol, protein powder, almond milk (or water), and vanilla extract.
- Drizzle the glaze over the cooled cake and serve.
Notes
Banana ripeness is key for sweetness and moisture. Do not overmix to avoid a dense cake. Properly grease the pan for easy release.