Description
Enjoy a guilt-free indulgence with this Healthy Banana Chocolate Protein Cake with Cookie Dough Frosting. Combining ripe bananas, rich cocoa, and protein-packed ingredients, this dessert satisfies your sweet tooth while fueling your body. With a decadent cookie dough frosting that’s made without refined sugars, it’s the perfect treat for health-conscious dessert lovers!
Ingredients
For the Cake:
- 2 ripe bananas
- 2 tbsp maple syrup
- 2 cups almond flour
- ¼ cup cocoa powder
- 1 scoop protein powder (plant-based)
- ½ cup Greek yogurt
- 2 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup chocolate chips
For the Cookie Dough Frosting:
- ½ cup almond flour
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ cup chocolate chips
Instructions
-
Prepare the Cake Batter:
Mash the ripe bananas in a large bowl. Add maple syrup, Greek yogurt, and eggs; mix until smooth. In another bowl, whisk almond flour, cocoa powder, protein powder, baking powder, baking soda, and salt. Gradually add dry ingredients to the banana mixture, stirring until combined. Fold in chocolate chips. -
Bake the Cake:
Preheat the oven to 350°F (175°C). Grease or line a baking pan with parchment paper. Pour the batter into the pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely. -
Prepare the Frosting:
In a bowl, mix almond flour, maple syrup, and vanilla extract until a dough-like consistency forms. Fold in chocolate chips. -
Frost the Cake:
Spread the cookie dough frosting evenly over the cooled cake. Slice and enjoy!
Notes
- For a nut-free option, swap almond flour with oat flour or a gluten-free flour blend.
- Use plant-based yogurt and flax eggs to make this cake vegan.
- You can store leftover cake in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
