Healthy Banana Chocolate Protein Cake with Cookie Dough Frosting Recipe
Introduction
This Healthy Banana Chocolate Protein Cake is a delicious way to satisfy your sweet tooth while staying nutritious. Moist and rich with cocoa and protein powder, it’s topped with a creamy cookie dough frosting that adds an irresistible touch. Perfect for breakfast, dessert, or a snack!
Ingredients
- 2 ripe bananas, mashed (about 1 cup)
- 1/3 cup Greek yogurt (or dairy-free alternative)
- 3 eggs
- 1/3 cup maple syrup
- 1 tsp 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 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup dairy-free or regular chocolate chips (use refined sugar free if wanted)
- For the frosting:
- 1/2 cup cream cheese (dairy or dairy-free)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp almond butter
- 1/4 cup chocolate chips
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line an 8-inch square pan with parchment paper.
- Step 2: In a large bowl, whisk together the mashed bananas, Greek yogurt, eggs, maple syrup, and vanilla extract until smooth.
- Step 3: Sift in the almond flour, oat flour, cocoa powder, protein powder, baking powder, baking soda, and sea salt. Stir gently until the ingredients are well combined.
- Step 4: Fold in the chocolate chips carefully. Pour the batter into the prepared pan and spread evenly.
- Step 5: Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- Step 6: To make the frosting, mix the cream cheese, maple syrup, vanilla extract, and almond butter in a bowl until smooth. Fold in the chocolate chips.
- Step 7: Spread the frosting evenly over the cooled cake. Slice and serve.
Tips & Variations
- For a nut-free option, substitute almond flour with sunflower seed flour and almond butter with sunflower seed butter.
- Use dairy-free yogurt and cream cheese to make this recipe entirely vegan-friendly.
- Add a handful of chopped nuts or shredded coconut for extra texture and flavor.
- If you prefer a sweeter frosting, increase the maple syrup by a tablespoon or two to taste.
Storage
Store the cake covered in the refrigerator for up to 5 days. The frosting keeps best chilled. To enjoy, allow the cake to come to room temperature or warm slightly before serving. You can also freeze individual slices wrapped tightly for up to 2 months; thaw overnight in the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of almond and oat flour?
Yes, you can substitute with all-purpose flour, but the texture will be less dense and less moist. You may need to adjust the baking time slightly.
Is it possible to make this cake sugar-free?
Yes, use a sugar-free syrup or sweetener substitute in place of the maple syrup, and choose unsweetened chocolate chips to reduce sugar content.
PrintHealthy Banana Chocolate Protein Cake with Cookie Dough Frosting Recipe
This Healthy Banana Chocolate Protein Cake with Cookie Dough Frosting is a nutritious and indulgent treat that combines the natural sweetness of ripe bananas with rich cocoa and protein powder for a guilt-free dessert. Topped with a creamy, almond butter-infused cookie dough frosting studded with chocolate chips, this cake is perfect for a wholesome snack or a healthy dessert option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings (8-inch square pan) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cake Ingredients
- 2 ripe bananas, mashed (about 1 cup)
- 1/3 cup Greek yogurt (or dairy-free alternative)
- 3 eggs
- 1/3 cup maple syrup
- 1 tsp 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 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup dairy-free or regular chocolate chips (use refined sugar free if desired)
Frosting Ingredients
- 1/2 cup cream cheese (dairy or dairy-free)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp almond butter
- 1/4 cup chocolate chips
Instructions
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the mashed bananas, Greek yogurt, eggs, maple syrup, and vanilla extract until well combined and smooth.
- Add Dry Ingredients: Sift into the wet mixture the almond flour, gluten-free oat flour, cocoa powder, protein powder, baking powder, baking soda, and sea salt. Stir gently until all ingredients are fully incorporated into a smooth batter.
- Fold in Chocolate Chips & Bake: Carefully fold the chocolate chips into the batter, then pour the mixture evenly into the prepared pan. Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
- Make Frosting & Assemble: In a separate bowl, mix together the cream cheese, maple syrup, vanilla extract, and almond butter until smooth and creamy. Stir in the chocolate chips. Spread this frosting evenly over the cooled cake, then slice and enjoy your healthy banana chocolate protein cake!
Notes
- Use ripe bananas for maximum sweetness and moisture.
- Substitute dairy-free yogurt and cream cheese for a vegan or dairy-free version.
- Ensure your protein powder is gluten-free if needed.
- You can replace maple syrup with honey or agave nectar if preferred.
- This cake can be stored in the refrigerator up to 4 days or frozen for up to one month.
- Make sure to let the cake cool completely before frosting to prevent the frosting from melting.
Keywords: banana chocolate protein cake, healthy cake, gluten-free cake, protein dessert, banana cake with frosting, protein powder cake, healthy frosting, dairy-free frosting
