Serves 8


  • 1 tbsp instant coffee granules
  • 190g banana (2 medium sized)
  • 60g peanut butter
  • 30ml maple syrup
  • 15g honey
  • 100g fat free greek yogurt
  • 2 eggs
  • 75g self raising flour
  • 1 sachet whey box gingerbread
  • 1/2 tsp bicarbonate soda
  • 1 tsp ground ginger
  • 1/2 tsp cinnamon


  • 1tsp instant coffee granules
  • 45g peanut butter
  • 150g fat free greek yogurt
  • 50g icing sugar


1.Grease and line two round cake tins and preheat the oven to 170 fan.

2.Firstly dissolve 1 tbsp instant coffee in 1 tbsp boiling water. Allow to cool for a couple offminutes.

3.In a large bowl, mash the bananas, then add the peanut butter, maple syrup, honey, yogurt, coffee and eggs. Mix well until fully combined.

4.Add in the flour, protein powder, bicarbonate soda, ginger and cinnamon and fold in with a large spoon.

5.Evenly distribute the mixture between the two cake tins. Bake for 12-14 minutes until a skewer comes out clean.

6.Allow to cool on a wire rack. To make the frosting dissolve 1 tsp of coffee in 1 tsp boiling water. Add into a large bowl with the remaining frosting ingredients. Beat together until a thick frosting forms. Refrigerate until required.

7.Once the sponges are cool, spread half the frosting onto the first sponge then place the second sponge on top and spread the final half of the frosting on top. Decorate with festive sprinkles.