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high protein banana cake

This protein-packed cake is chock full of good stuff: banana, nuts, oats and of course our Unseasoned meat(less) crumbles. This is the sweet tooth's breakfast of champions (Or snack. Or dessert.)

This recipe was developed by Chef Tom, our director of product innovation and resident Master Chef (yes, a Certified Master Chef!)

Click here to learn more about Chef Tom.

8-10 Servings
II Difficulty
18 Ingredients
10 MIN Preparation
20 MIN Cooking
30 MINTotal Time
meatless crumbles
Made With Longève

meatless crumbles

high protein banana cake
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  • ¼  cup Longève Unseasoned Crumbles
  • ¼  cup apple juice
  • 1 Tbsp. canola oil
  • 2 bananas, peeled
  • ⅓ cup sugar 
  • 1 apple, grated
  • 1 tsp. ground cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. salt
  • ½ cup canola oil
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ tsp. baking soda
  • 1 Tbsp. baking powder
  • 1 Tbsp. flax seeds
  • 1 Tbsp. hazelnuts (toasted and chopped)
  • 2 Tbsp. oats

Optional toppings:

  • Powdered sugar
  • Yogurt or sour cream


    • Rehydrate Longève crumbles with apple juicein a small bowl.  
    • Preheat oven to 350 °F. Grease a 9x9 baking dish with cooking spray or canola oil.
    • Place the bananas, sugar, apple, cinnamon, nutmegand saltin a bowl and smash with a fork, mixing to incorporate. 
    • Fold in the oil, eggs, and vanilla.  
    • Add the flour, baking soda and baking powder.
    • Add the flax seeds, chopped hazelnuts and rehydrated Longève crumbles. Gently fold in with a rubber spatula until the batter is mixed evenly.  
    • Pour batter into pan, sprinkle oats on top and bake for 20 minutes. Cool for 10 minutes before serving. Optional: top with powdered sugar and yogurt.


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