By Craving a sweet treat that will hold you over and help you meet your protein goals? Look no further than my banana protein cake recipe without protein powder. This tasty treat has 10g of protein and is made with filling ingredients like hemp seeds, bananas, and Greek yogurt.
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High-protein desserts can be really hit or miss. You never know if it'll be chalky or dry or just taste healthy. Well, that's where using no protein powder really shines! This protein banana cake is fluffy, moist, so simple to whip up, and high in protein thanks to simple ingredients like almond flour and a Greek yogurt frosting. All your favorite parts of banana bread + a snacking cake wrapped up in a better-for-you dessert that's oozing with protein!
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enjoy for breakfast, lunch, & dinner!
- Obviously versatile: Enjoy it for breakfast, a mid-day snack, and dessert (or maybe all the above)!
- Quick bread: This recipe follows the same easy steps as most quick breads, so you probably are already familiar with the process!
- Pantry staples: Other than maybe hemp seeds, you probably already have everything you need to make this snacking cake!
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Dry ingredients: Grab almond flour, all-purpose flour, baking powder, baking soda, and salt from the pantry. If you can't do almond flour, just swap it for more all purpose flour. You can also use bread flour for an uber-light texture.
- Hemp seeds: If you don't have shelled hemp seeds (also called hemp hearts), flax seeds or chia seeds will work.
- Wet ingredients: This recipe calls for vanilla extract, maple syrup, ripe bananas, and eggs. You can use agave or monk fruit maple syrup too. I don't recommend honey because it will react differently with the baking soda. If you have leftover ripe bananas, give our high-protein banana bread, banana bread bites or banana bread baked oats a try!
- Plain Greek yogurt: You can also substitute with Siggis plant-based yogurt or your plain yogurt of choice.
- Frosting: You'll need powdered sugar and vanilla bean paste (or vanilla extract) in addition to the Greek yogurt mentioned above.
- Extras: Feel free to add in walnuts or dried fruit!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: almond flour
Almond flour has become a pantry necessity for me and my family, and it's easy to see why. This protein-packed alternative to traditional flour has 7 grams of protein per quarter cup, making it a great choice for anyone looking to pack more protein into their baking. Ground from whole blanched almonds, it brings a rich, nutty flavor while keeping carbs low.
Almond flour's fine texture and natural healthy fats create moist protein baked goods, from protein-rich banana bread to fudgy brownies to tender pizza crusts. Not only does it deliver on protein, but it's also loaded with nutrients like vitamin E, magnesium, and heart-healthy fats - packing 21 grams of protein per 100 grams.
here's how to make a high protein banana cake (with photos & video)
Be sure to scroll to the recipe card for the full recipe!
- Prep: Preheat the oven to 350 degrees, and grease and flour in an 8x8 pan.
- Mix wet ingredients: Mix together the eggs, bananas, Greek yogurt, maple syrup, and vanilla extract.
- Combine: In another bowl, mix together the dry ingredients. Add the wet ingredients and mix until just combined. Fold in the chocolate chips.
- Bake: Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Cover with foil for the last 10 minutes to prevent overbrowning.
- Make the frosting: While the cake bakes, mix the frosting ingredients and let it chill in the fridge to set up.
- Frost: Allow the cake to cool completely (either at room temp or in the freezer), then frost before cutting into 12 squares. Enjoy!
quick recipe video
expert tips
- Use overripe bananas: Use the spotty, mushy bananas as they're the sweetest!
- Let the cake cool: Before adding the frosting, allow the banana cake to cool so that it doesn't make the frosting too runny from the heat. You can speed it up by popping it in the freezer after removing it from the pan.
- Don't overmix: Just like most baking recipes, mix until the dry ingredients are mixed with the wet. Overmixing will cause the cake to become dense and/or tough.
why do you need to chill the frosting?
Since we are using Greek yogurt, the frosting will be pretty runny. Placing it in the fridge will allow the frosting to thicken prior to spreading it on the cake and give the ingredients time to bind together. You can always add more powdered sugar or ¼ teaspoon xantham gum if you still have issues with it being runny.
common questions
Yes! You can make it a day, or the night, before eating it. Just be sure it's stored in an airtight container. Ste it frosted to keep the cake moist.
Insert a toothpick or knife through the middle of the cake. If it comes out mostly clean with maybe a few crumbs, the cake is ready to be taken out of the oven.
If you don't have hemp seeds, try chia or flax seeds. Or omit them entirely.
troubleshooting & testing notes
Store-bought frosting
Feel free to shortcut the frosting by using a store-bought version. This will result in less protein, but then you can make the cake dairy-free! Did you know many canned frostings are dairy-free??
Cover with foil
On my first test of this banana bread, it became very brown. I realized that the Greek yogurt reacting with the baking soda was causing the top to create a crust. To avoid this, simply cover with foil towards the end of the baking time.
how to store & meal prep it
If you have leftovers or made it ahead of time, here is how you store banana protein cake:
- Fridge: Store this in the fridge for up to a week.
- Freezer: Freeze for up to 3 months in an airtight container.
- Meal Prep: Simply make it and store it in an airtight container for up to 1 week in the fridge. Or enjoy it straight from the freezer for months!
- Reheating: Reheat in the microwave for 10-15 seconds from frozen.
here are my fav cake pairings
This recipe is amazing because it's not too rich to pair with something else! Here are some of my favorite pairings:
- Smoothie: Start your day off right with a smoothie (perhaps our chocolate peanut butter protein smoothie) and a slice of banana cake.
- Toppings: Drizzle some cashew butter or sprinkle walnuts on top for added flavor and some extra protein and healthy fats.
- Matcha latte: Go for a brunchy snack with a high protein strawberry matcha latte paired with a slice of banana cake!
Recipe
banana protein cake without protein powder (10g per slice)
Ingredients
Dry ingredients
- ½ cup almond flour (or just use extra all purpose flour)
- 1 ½ cups all-purpose flour (or bread flour or a 1:1 gluten free flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup hemp hearts (or flax seeds)
- ⅓ c chocolate chips (I use sugar free)
Wet ingredients
- 1 teaspoon vanilla extract
- ½ cup maple syrup (or monk fruit maple syrup or agave)
- 2 ripe bananas (mashed)
- ½ cup plain 0% non fat Greek yogurt (or any Greek yogurt, blended cottage cheese, or Siggis plant based yogurt)
- 2 eggs
Frosting (can swap with store bought frosting to make it dairy free but will have less protein)
- 1 cup plain 0% non fat Greek yogurt
- 2 cups powdered sugar (can reduce as desired but will be a more runny frosting)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- ¼ teaspoon salt
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Preheat the oven to 350 degrees, and grease and flour in an 8x8 pan
- To a large bowl, add the 2 ripe bananas and mash them. Then add the 1 teaspoon vanilla extract, ½ cup maple syrup, 2 ripe bananas, and 2 eggs and mix until combined.To the same bowl add the ½ cup almond flour, 1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, ½ cup hemp hearts and ⅓ c chocolate chips. Stir until just combined (don't over mix!).
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Cover with foil for the last 10 minutes to prevent overbrowning.
- While the cake bakes, mix the 1 cup plain 0% non fat Greek yogurt, 2 cups powdered sugar, 1 teaspoon vanilla bean paste, and ¼ teaspoon salt until a frosting forms. Let it chill in the fridge to set up.
- Frost: Allow the cake to cool completely (either at room temp or in the freezer), then frost before cutting into 12 squares. Enjoy!
Video
Notes
- Use overripe bananas: Use the spotty, mushy bananas as they're the sweetest!
- Let the cake cool: Before adding the frosting, allow the banana cake to cool so that it doesn't make the frosting too runny from the heat. You can speed it up by popping it in the freezer after removing it from the pan.
- Don't overmix: Just like most baking recipes, mix until the dry ingredients are mixed with the wet. Overmixing will cause the cake to become dense and/or tough.
Feel free to shortcut the frosting by using a store-bought version. This will result in less protein, but then you can make the cake dairy-free! Did you know many canned frostings are dairy-free?? Cover with foil
On my first test of this banana bread, it became very brown. I realized that the Greek yogurt reacting with the baking soda was causing the top to create a crust. To avoid this, simply cover with foil towards the end of the baking time.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Why do you say to mix in cottage cheese in the instructions when you don't have it listed anywhere in the ingredients???
I've updated it! Thanks for letting me know.
I made these today and they are so good! I made them as muffins so they'd already be portioned for the week. I baked them about 20 minutes and they are wonderful. I ended up with a dozen using a quarter cup for the batter. Looking forward to trying more recipes!
So good and easy!
Oops! At the top of this page you mention cottage cheese as one of the ingredients, yet it is not mentioned in the recipe. Did you mean to say yogurt?
Thanks for all the great food; I love your website!
Thanks for pointing this out! The instructions in the recipe card is correct. Updating the post now!
Hi there - Looking forward to trying this, but I have a couple questions. Your photo and video appear to include chocolate chips, but they are not included in the recipe card ingredients. If we wanted to include them, what quantity do you recommend? And are they factored into the nutrition info? Also, the recipe card indicates it makes 16 servings but the instructions say to cut into 12 squares. Is the nutrition info based on 12 or 16 servings? Thanks!
Thanks for bringing this to my attention! I've updated the recipe - it's 12 servings and I added the chocolate chips to the nutrition calcs. They were originally optional but I feel it's best with them 🙂 I use 1/3 cup of sugar free chocolate chips - mini is best if you can get them!