Banana Protein Cake with an Almond Butter filling & a Vanilla Protein Frosting

There they are, your bananas, looking inviting and yellow. You go to them, grab the rectangular hard top, twist it and hmmm…. it doesn’t give. You try pinching it so it opens up and: no dice. Instead, you’ve now squished the hell out of the top of the banana (*sigh*). So, insignificantly annoyed, you get a knife out and cut a bit off the top, just enough to create an opening for the peel to come off. With that, the peel begins to unpeel so, hooray, right? Well no, because HORROR OF HORRORS! some of the peel is hard and sticking to the banana meat! Could it be totally unripe? You know it is but you take a bite anyways, hoping that it’s JUST made it past the ripe/unripe divide. Answer? It hasn’t. It tastes gross and you’ve now wasted a banana. If you’re naive enough to not know better, you go through this process a second time, with another banana off the bunch, only to realize, by the time you find out that its also unripe, that you’re a moron for now wasting TWO bananas…

Welcome to the beginning of this cake ;-

Cake Ingredients:

1/2 cup banana whey protein
1.5 pot Total 0% Greek Yogurt (the 170g pots so, basically, 255g)
1/2 cup liquid egg whites
1/2 cup rolled oats (I used GF rolled oats but regular ones, or quinoa flakes, would work great too)
3 tablespoons coconut flour
1 teaspoon liquid stevia
1 teaspoon cinnamon (swirled in after mixing the above or just blended with the above)

Filling Ingredients:

3 tablespoons almond butter (this is optional; you could sub it with more protein frosting, with yogurt, jam… with anything you want, really)

Topping Ingredients – just mixed together and added on the top/sides of the cake:

1/2 cup vanilla casein
1/4 cup milk
Some water (enough to make it pasty and frostinglike; adding yogurt to it helps, I just used it all up in the cake so…)
1/8 cup freeze-dried bananas (they add a nice crunch but you could always just used sliced almonds instead or simply sprinkle the cake with more cinnamon)


1. Blend the cake ingredients together and baked for ~30 minutes in a 160-C (320 F)-ed oven.

2. Allow cake to cool. Slice it in half. Spread one half with almond butter. Close it up.

3. Have a cup of coffee. Go to the gym.

4. Have an awesome shooting-for-personal-records-workout. Return home.

5. Make your protein frosting. Spread it on the sides of the cake and on top. Slice it. Eat a slice. Flip out, nomming like crazy. Eat another slice. Flip out again. Boom, boom, bam, Life is good :-)))

Macros per Serving (out of 8):

18g protein
9g carbs (2g sugars/3g fiber)
5.4g fat (2g sat)

I’ve got to just say THANK YOU bananas! For being too ripe and inspiring this cake! Had you been ripe and ready, I would have used you with vanilla instead, further banishing my banana whey to the back of the cupboard where I always forget its deliciousness. All in all, this cake ended up being absolutely yummy. The vanilla frosting combined with the malty banananess of the whey and the almond butter? This, with the underflavor of coconut running through it? Well ahhh, it’s a flavor combination made above the clouds :-))))))) Something to remember though, when making the cake, is to not let it overcook, i.e. to take it out as soon as your knife comes out clean. See, it’s very easy to overcook it and then to end up with a kind of dry hum-hum-textured cake (we don’t want that) so keep an eye on it and la la laaaaaaaa, you ‘ll end up with slices of bananaliciousness, booooom!!!!

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