banana protein cake without protein powder (10g per slice)

5 from 2 votes

banana protein cake without protein powder (10g per slice)

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. This tasty treat has 10g of protein and is made with filling ingredients like hemp seeds, bananas, and Greek yogurt.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Keyword: almond flour, bread, greek yogurt, hemp seeds

Servings: squares

Calories: 335kcal

Author: Mika Kinney

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

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

Storage: Store this (frosted) in the fridge for up to a week or freeze for up to 3 months in an airtight container. Reheat in the microwave for 10-15 seconds from frozen.

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.

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.

Nutrition