Banoffee Protein Cake with Peanut Butter (Low-Carb)

There are flavor combinations that have been with us for centuries; combinations that last the test of time; combinations that, quite frankly, are hard to argue against. For example:

Vanilla + cinnamon

Chocolate + hazelnut

Walnuts + honey

Apple + caramel

Chocolate + coffee

Coconut + vanilla


These legendary flavor pairings have given rise to some of the world’s most sensational desserts! The list is not exhaustive though. There are dozens… hundreds…. thousands! of lesser known flavor combinations out there that give the above a run for their money. 


Take, for instance, banana + toffee. 

Now, I had no idea that banana + toffee were as good as they are together. I’d actually never tried to combine these two flavors! Until I moved to England, that is, and met The Bannoffee Pie. I swear I almost ate the plate the first time I tried a slice. What is Banoffee Pie? It’s a pie that’s usually comprised of three layers. The first layer is caramel – this is the toffee layer, and it’s poured over a buttery crust. The second layer is then usually comprised of sliced bananas (or a creamy banana filling). The third layer is finally whipped cream +/- more sliced bananas. 


Anyways, it’s madness. I tried making a Protein Bannoffee Pie a couple of years ago (click here for the recipe) but I really have to give it another try! Because that was ages ago and I like to think my cooking has gotten a lot better ;-) So I will, soon, I promise. But until I do, I want to give you a recipe for this – a Banoffee & Coconut Protein Cake – with Peanut Butter. 



2 small pots  Total Greek Yogurt (0 or 2%)
3/4 cup liquid egg whites
1/2 cup coconut flour
1/2 cup Banoffe Whey
1/4 cup Peanut butter (I use to use this stuff!)
1 tablespoon toffee flavdrops (or, if you’re in the US, maybe this?)

1/2 cup almond or cartoned coconut milk



1. Blend all ingredients together (except for the PB) and bake in a (silicone) brownie pan at 160 C (320 F) for about an hour to an hour and ten. Remove it from the oven as SOON as your toothpick comes out clean when you poke the cake. DO NOT OVERBAKE IT! Because it’ll get all dry and boohoohoo if you do. 

2. Once it’s done, let it cool and then, slice it into rectangles (or squares). Sandwich each with some PB and kaPOW! you’re done

Macros per cake sandwich with the PB inside (out of 6):

20.1g protein
7.1g carbs (out of which 5g is fiber!)
6.8g fat

Note: If you think it’s too coconut-floury and dense, use 1/4 cup of coconut flour and 1/4 cup of almond meal. The PB kind of offsets any coconut flouriness, I think, but it still might be nice to add the almond flour so… experiment a bit, yeah?


PSSometimes, when we BBQ, I slice a banana, wrap it in foil, and grill it. Then, I pour some caramel or protein frosting on top (you COULD use some sugar-free caramel or calorie-free caramel if you’re into that kind of stuff though). It’s delicious! Because the banana kind of caramelizes, and with the caramel? ka-baaaaam, you’re left with an absolute flavor sensation! I’ll upload a recipe for this next time we BBQ ;-)


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