• 1 med ripe banana, mashed
• 1 cup quick oats
• 30 g vanilla whey protein powder
• 1 tsp cinnamon sugar
• 1 tsp baking powder
• 1 small carrot, peeled & grated
• 10 ml maple syrup, Sugar-free
• 1 Tbsp honey
• 10 g walnuts
• 1/2 cup almond milk
• 1 tsp vanilla bean paste
• 1 tsp Natvia brown sugar replacement 

• 100 g vanilla YoPRO
• 40g reduced-fat cream cheese
• 1 Tbsp sugar-free icing sugar
• ½ tsp vanilla bean paste
• 10 g walnuts, crushed
• Lemond rind (to garnish)

METHOD

1. Heat oven to 170 degrees.
2. Combine the banana in a greased oven-safe container baking tray and mash with a fork. Then, add the rolled oats, vanilla protein powder, cinnamon, baking powder, grated carrot, walnuts, syrup, honey, vanilla paste and milk. Mix until well combined.
3. Place in the oven and cook for 35-40 minutes until golden and firm to touch.
4. Allow the cake bar to cool in the tray, then loosen the edges with a knife.
5. Combine and add the yoghurt ‘topping’. Refrigerate and serve the next day.
6. Enjoy the cake bar cold and store in the fridge for 4 days.

Macro: 281 calroies | Carbs 34g | Fat 9g | Proteinn 16g | Fibre 14g

Recipe by @cindafit_nutrition