Protein Banana Cake
Serves 8
10 mins prep
22 mins cook
32 mins total
Easy and healthy Protein Banana Cake made with whole wheat flour and protein powder, and topped with a vanilla protein frosting and protein caramel! A moist and delicious cake filled with banana flavor, perfect for an afternoon snack or dessert.
Protein Frosting:
Protein Caramel:
Congratulations!
Save $4 cashback on Forager Project Organic Dairy-free Plain Unsweetened Creamer. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Forager Project Organic Dairy-free Plain Unsweetened Creamer. Scan QR-code and claim coupon
Preheat oven to 350°F and line a 8” cake pan or baking dish with parchment paper.
In a bowl, whisk flour, vanilla and unflavored protein powders, peanut butter powder and baking soda.
In a large bowl, whisk together hot water, mashed banana, butter and lemon juice.
Add dry mix to wet, and gently fold until just combined.
DO NOT OVER-MIX or protein powder will make the cake dense.
Pour batter into pan, and bake for 22-25 minutes.
Don’t let the batter sit out.
A tester inserted into the center should come out clean and center of cake springy to touch.
Let cool in pan for 10 minutes then transfer to a cooling rack to cool completely.
Frosting:
Let cool completely first.
In a small bowl combine yogurt and protein powder and optional stevia sweetener. Stir until uniform.
Spread frosting over cake.
Caramel:
In a bowl, combine protein powder, peanut butter powder, peanut butter, maple syrup and water (little at a time). Mix until smooth.
Spread over frosting and top with sliced bananas.
