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Healthy Banana Chocolate Protein Cake with Cookie Dough Frosting

Healthy Banana Chocolate Protein Cake with Cookie Dough Frosting Sensation

Delight in this Healthy Banana Chocolate Protein Cake with Cookie Dough Frosting, packed with protein and naturally sweetened.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 Ripe Bananas, mashed Provides natural sweetness and moisture—no substitute recommended.
  • 1/3 cup Greek Yogurt Adds protein and creaminess; swap with dairy-free yogurt for vegan.
  • 3 Eggs Gives structure and moisture; use flax eggs for a vegan option.
  • 1/3 cup Maple Syrup A natural sweeter that brings out flavors; honey can be substituted if not vegan.
  • 1 tsp Vanilla Extract Enhances flavor; no substitute recommended.
  • 1 cup Almond Flour Adds texture and healthy fats; can replace with another nut flour.
  • 1/2 cup Gluten-Free Oat Flour Contributes fiber; substitute if unavailable.
  • 1/4 cup Cocoa Powder Imparts rich chocolate flavor; Dutch-processed cocoa can give a different taste.
  • 1/4 cup Truvani Protein Powder Boosts protein content; any unflavored protein powder can work.
  • 1 tsp Baking Powder Essential leavening agent—no substitutes.
  • 1/2 tsp Baking Soda Essential leavening agent—no substitutes.
  • 1/4 tsp Sea Salt Enhances flavors; regular salt can be used.
  • 1/3 cup Chocolate Chips Adds indulgence; opt for sugar-free chips if desired.
For the Frosting
  • 1/2 cup Cream Cheese Provides creaminess and tang; substitute with vegan cream cheese.
  • 1 tbsp Maple Syrup Sweetens the frosting naturally; agave syrup can be used as an alternative.
  • 1 tsp Vanilla Extract Enhances flavor; no substitute recommended.
  • 1 tbsp Almond Butter Adds a nutty flavor; peanut butter can be a great alternative.
  • 1/4 cup Chocolate Chips Adds richness to the frosting, same options as cake chips.

Equipment

  • 9-inch round cake pan
  • mixing bowl
  • whisk
  • spatula
  • Electric Mixer

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large mixing bowl, mash the ripe bananas until smooth, then blend in Greek yogurt, eggs, maple syrup, and vanilla extract until creamy.
  3. Add almond flour, gluten-free oat flour, cocoa powder, protein powder, baking powder, baking soda, and sea salt into the wet mixture, stirring gently until just combined.
  4. Fold in the chocolate chips gently with a spatula to maintain the airy texture.
  5. Pour the batter into the prepared cake pan and smooth the top before shaking slightly for even rise.
  6. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
  7. In a mixing bowl, beat together cream cheese, maple syrup, vanilla extract, almond butter, and chocolate chips until smooth for the frosting.
  8. Once completely cooled, frost the cake generously with cream cheese frosting and enjoy!

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 8gVitamin A: 250IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure bananas are fully ripe for maximum sweetness. Avoid overmixing to keep the cake light and fluffy. Cool completely before frosting.

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