Difficulty | Serves 8 | Book - MORE Cooking for 1 or 2 people
Method
Preheat oven 180ºC fan forced.
- Beat egg whites, Iced Coffee Breakfast Shake powder and sugar for in a mixing bowl for 1 minute using an electric beater.
- Add melted margarine and bicarb to mashed banana, pour into bowl, mix using a wooden spoon.
- Add sifted flour to bowl in one go then gently fold together. DO NOT BEAT as this will make the loaf tough. The less the mixture is moved, the lighter the cake.
- Pour mixture into a loaf tin that has been coated with cooking spray and bake 35-40 minutes or until firm to touch in the centre. Leave to rest for a few minutes then turn onto a wire rack to cool.
NOTE: Delicious served fresh but even better toasted.
Variations: Replace Iced Coffee Shake with either a sachet of Creamy Vanilla or Wicked Chocolate. To make dairy free replace Flora light with Nuttelex Light and swap sachet of Iced Coffee shake to Dairy Free Vanilla.
Note: Original recipe from Ice Coffee shakes menu plan serves 12.
Suitable to be frozen.
Dietitian's tip
Annette’s “Symply Iced Coffee Premium Breakfast Shake” is high in protein, low in fat, nut free and doesn’t contain any artificial sweeteners. Therefore ideal if you have allergies to nuts or artificial sweeteners.
