Delicious Banana Choc Protein

When I need a tasty yet healthy sweet, this banana chocolate protein cake is my quick go-to. It's soft, full of flavor, and packed with protein to give you a little extra energy. Great for a snack or guilt-free dessert on busy days.

I whipped this up to use some very ripe bananas and quickly found out how simple it was. Now it’s my favorite chocolatey snack that still feels nourishing.

What You Need

• Bananas (ripe): gives sweetness and moisture, pick ones with lots of brown spots for best taste
• Chocolate chips: gives little sweet surprises in every bite, dark chocolate makes it richer
• Baking powder and baking soda: helps the cake puff up nice and light, always use fresh stuff
• Plant protein powder: adds protein and keeps you feeling full, any flavor works but vanilla or chocolate are great
• Almond flour: gluten free and soft texture, choose finely ground for best results
• Vanilla extract: lifts all the flavors, don’t skip it
• Eggs: hold everything together and create structure, use room-temp large eggs
• Greek yogurt: keeps the cake moist with a slight tang, full fat is best
• Maple syrup: adds mild sweetness and depth, pure maple is key
• Salt: balances sweetness and boosts taste
• Cocoa powder: brings deep chocolate flavor, unsweetened lets you control sweetness better

How To Make It

Mix Wet Ingredients:

Start by mashing bananas well in a large bowl till mostly smooth but still some small lumps. Stir in maple syrup, Greek yogurt, and eggs. Whisk those together until smooth and creamy.

Whisk Dry Stuff:

In another bowl, combine almond flour, cocoa powder, protein powder, baking powder, baking soda, and salt. Make sure to mix evenly so there aren’t any clumps.

Bring Wet and Dry Together:

Add the dry mix slowly into the wet bowl in parts. Stir carefully with a spatula and stop when just combined. Avoid stirring too much or the cake will get tough.

Stir In Chocolate Chips:

Fold in the chocolate chips so they’re spread evenly through the batter.

Bake:

Get your oven ready at 350°F. Grease a 9-inch pan or line it with parchment. Pour in the batter and smooth the top. Bake 25 to 30 minutes. Use a toothpick to check, it should come out clean or with a few moist crumbs. Let it cool fully on a wire rack while still in the pan.

Make the Frosting:

Mix almond flour, maple syrup, and vanilla until it looks like dough. It’ll be soft but hold shape. Gently fold in the leftover chocolate chips.

Spread Frosting:

Evenly spread the cookie dough frosting over the cooled cake with a spatula or spoon back. Chill for 10-15 minutes if you want it firmer before slicing.

I really like how the sweetness of ripe bananas mixes with the slight bitterness of cocoa. Making this cake reminds me of baking with my sister on slow weekends when we wanted something yummy but wholesome.

How To Store

Keep leftovers covered tightly in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and store in the fridge for up to a week. Let it warm up before eating for best taste and texture.

Switching Ingredients

You can swap almond flour for oat or whole wheat flour but expect a denser texture. Change the plant protein powder to whey or collagen if you like. Use coconut yogurt to make it dairy-free.

Serving Suggestions

Enjoy it warm with some yogurt or a splash of almond milk for breakfast. Add fresh berries or sliced bananas for extra fruitiness. A scoop of vanilla ice cream or coconut whipped cream turns it into a dessert.

This cake hits the sweet spot between good-for-you and indulgence, making it an anytime favorite.

Frequently Asked Cooking Questions

→ Is there another flour I can swap for almond flour?

Yeah, oat or whole wheat flour works fine but might make the cake a bit denser.

→ Which protein powder is best to use?

Go for plant-based protein powder since it adds moisture and a mild taste that won’t take over.

→ How ripe should I get the bananas to make this cake?

The riper, the better—look for bananas with brown spots for the sweetest and moistest cake.

→ Can I switch regular chocolate chips to dark ones?

Definitely, dark chocolate chips will give the cake a richer chocolate punch.

→ How do I tell when the cake is fully baked?

Stick a toothpick in the middle and if it comes out clean or with a few moist crumbs, it's done.

→ What’s the frosting texture like?

The frosting feels like a soft dough made from almond flour and maple syrup. It spreads easily but isn’t as runny as usual frosting.