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.
Ingredients
¾cupWhole Wheat Pastry Flour, see post for subs, 90g
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.
Notes
Nutrition value is calculated using products recommended below.
See post for alternate ingredients, tips and storage options.