Ingredients

100g oat flour
70g quinoa flour
2 scoops MISSFITS Vanilla Vegan Protein Multitasker
20g almond flour
2 tbsp stevia
4 ripe bananas
300g coconut milk
50g raisins
1 tsp baking powder

Method

1. Preheat the oven to 180 degrees and line your cake tin with non-stick baking paper.
2. Combine your oat flour, quinoa flour, MISSFITS Vanilla Vegan Protein Multitasker, almond flour, sweetener, raisins and baking powder in a large bowl and leave to the side.
3. Place 2 bananas and 300 grams coconut milk into a food processor and blend. Add the banana mixture into the bowl of dry ingredients you set aside and whisk ensuring all ingredients are fully combined.
4. Next, finely chop up your remaining 2 bananas, place them into your bowl and mix well so the banana is evenly distributed. Pour the mixture into the lined cake tin.
5. Bake for 30 minutes or until a golden brown top is formed and the cake bounces back. Remove from the oven and allow your cake to cool before removing it from the tin.
6. Cut up, serve and enjoy with a good cuppa!