If you love rich chocolate desserts but still want to keep it healthy, this Chocolate Banana Protein Cake is perfect for you! It’s moist, naturally sweetened, packed with protein, and topped with a creamy, lightly sweet frosting. Perfect for a post-workout snack, a healthy dessert, or even a weekend treat!
Ingredients You’ll Need
For the Cake
- 2 ripe bananas, mashed (about 1 cup)
- 1/3 cup Greek yogurt (or dairy-free alternative)
- 3 eggs
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 cup gluten-free oat flour
- 1/4 cup cocoa powder
- 1/4 cup Truvani chocolate or vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/3 cup dairy-free or regular chocolate chips (refined sugar-free if preferred)
For the Frosting
- 1/2 cup cream cheese (dairy or dairy-free)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon almond butter
- 1/4 cup chocolate chips
How to Make Chocolate Banana Protein Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper for easy removal later.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the mashed bananas, Greek yogurt, eggs, maple syrup, and vanilla extract until everything is well combined and smooth.
Step 3: Add the Dry Ingredients
Sift in the almond flour, oat flour, cocoa powder, protein powder, baking powder, baking soda, and salt. Stir everything together until just combined — be careful not to overmix.
Step 4: Fold in Chocolate Chips
Gently fold the chocolate chips into the batter, making sure they are evenly distributed.
Step 5: Bake the Cake
Pour the batter into the prepared pan and spread it out evenly with a spatula. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before frosting.
Step 6: Make the Frosting
In a small bowl, mix together the cream cheese, maple syrup, vanilla extract, almond butter, and chocolate chips until smooth and creamy.
Step 7: Assemble the Cake
Spread the frosting over the cooled cake using a spatula. Cut into slices and enjoy your rich, fudgy, and healthier chocolate banana cake!
Why You Will Love This Cake
This cake is not only rich and chocolatey but also packed with nutrients and protein! It’s sweetened naturally with bananas and maple syrup and made with clean, wholesome ingredients like almond flour, oat flour, and protein powder. The frosting adds a creamy, indulgent touch without being too heavy or overly sweet.
Whether you’re looking for a healthier birthday cake, a guilt-free dessert, or a post-gym treat, this cake has you covered. It’s gluten-free, can easily be made dairy-free, and tastes so good, nobody will guess it’s healthier!
FAQs
Can I use regular flour instead of oat flour?
It’s best to use oat flour for a lighter, gluten-free texture. Regular flour can work but will change the texture slightly.
Can I skip the protein powder?
Yes, you can skip the protein powder, but you may need to add 2-3 tablespoons more oat flour to balance the batter.
How should I store this cake?
Store the cake in an airtight container in the fridge for up to 5 days.
Can I make this cake dairy-free?
Absolutely! Just use dairy-free yogurt and dairy-free cream cheese.
Can I freeze the cake?
Yes, you can freeze the unfrosted cake layers. Wrap tightly and store for up to 2 months.
