1 cup vanilla whey protein powder
½ cup almond flour
2 teaspoons baking soda
¼ teaspoon coarse salt
6 tablespoons butter, at room temperature
2 large eggs
1¼ cups Splenda
1 teaspoon vanilla extract
¾ cup mashed ripe banana
½ cup sour cream
Preheat oven to 350 degrees F. Lightly coat an 8-inch square pan with a nonstick vegetable spray.
Combine the protein powder, almond flour, baking soda, and salt in a medium bowl and blend with a wire whisk. Set aside.
Place the butter in the mixing bowl of an electric mixer and beat on medium-high speed until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as necessary. Add the Splenda and beat for 3 minutes. Add the vanilla and blend. On medium-low speed, add the dry ingredients and beat until just blended, scraping down the sides of the bowl. Add the banana and sour cream and lightly blend. Spoon the batter into the prepared pan and smooth the top with a spatula. Bake for 20 to 25 minutes or until a cake tester inserted into the center of the cake comes out clean.
Remove the pan from the oven and place on a cooling rack. Cover with a piece of waxed paper and cool completely. When cool, remove the waxed paper and store the Banana Cake in an airtight container in the refrigerator.