If you’ve ever wished dessert could double as a protein boost, this Healthy Banana Chocolate Protein Cake with Cookie Dough Frosting is about to become your new obsession. It’s rich and chocolatey enough to feel indulgent, yet secretly loaded with nourishing ingredients like almond flour, Greek yogurt, and protein powder. The best part? Each slice delivers nearly 10 grams of protein without tasting “healthy.”
This recipe is perfect for anyone who wants a post-workout snack, a wholesome dessert, or just a better-for-you chocolate fix. And yes, the creamy cookie-dough-inspired frosting takes it completely over the top.
Ingredients
For the Cake
- 2 ripe bananas, mashed (about 1 cup)
- 1/3 cup Greek yogurt (or dairy-free alternative)
- 3 eggs
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup gluten-free oat flour
- 1/4 cup cocoa powder
- 1/4 cup chocolate or vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup chocolate chips (regular or dairy-free)
For the Frosting
- 1/2 cup cream cheese (dairy or dairy-free)
- 1 tbsp almond butter
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup chocolate chips
Step-by-Step Instructions
- Preheat & Prep: Heat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together mashed bananas, yogurt, eggs, maple syrup, and vanilla until smooth.
- Add Dry Ingredients: Sift in almond flour, oat flour, cocoa powder, protein powder, baking powder, baking soda, and salt. Stir gently until combined.
- Fold in Chocolate Chips: Mix until evenly distributed.
- Bake: Spread batter into the prepared pan and bake for 30 minutes, or until a toothpick comes out clean. Cool completely before frosting.
- Make Frosting: Beat cream cheese, almond butter, maple syrup, and vanilla until smooth. Stir in chocolate chips.
- Assemble: Spread frosting over cooled cake, slice, and enjoy.
Tips & Tricks for the Perfect Protein Cake
- Room Temperature Eggs: Cold eggs can make the batter dense; let them sit out for 15 minutes before baking.
- Protein Powder Choice: A whey-based powder yields fluffier results, while plant-based makes it denser.
- Banana Ripeness: The spottier, the better. Ripe bananas add natural sweetness and moisture.
- Storage: Chill in an airtight container up to 5 days, or freeze slices for up to 2 months.
Why did my protein cake turn out dry?
Protein powders absorb liquid differently. If your cake seems dry, add an extra tablespoon of Greek yogurt or a splash of almond milk next time.
Substitutions & Variations
- Vegan: Replace eggs with flax eggs (3 tbsp flaxseed + 9 tbsp water), use plant-based yogurt and protein powder, and dairy-free cream cheese.
- Nut-Free: Swap almond flour for oat flour and almond butter for sunflower seed butter.
- Different Flavors: Use vanilla protein powder for a lighter taste, or peanut butter instead of almond butter for a stronger nutty frosting.
- Sweetener Swaps: Maple syrup can be replaced with honey, date syrup, or coconut sugar.
Frequently Asked Questions
Can I double the recipe?
Yes, simply bake in a 9×13 pan and extend the bake time by 5–10 minutes.
Can I make it ahead?
Definitely. The cake actually tastes better the next day once the flavors have settled. Store frosted in the fridge or unfrosted at room temperature overnight.
What’s the best protein powder for baking?
Unflavored or chocolate whey blends work best for a light texture. Heavier plant-based powders will still work but create a denser cake.
Nutrition Information (per serving, 9 total)
- Calories: ~325 kcal
- Protein: ~9.6g
- Carbs: ~29.3g
- Fat: ~16.3g
This Healthy Banana Chocolate Protein Cake with Cookie Dough Frosting strikes the rare balance between dessert-worthy indulgence and macro-friendly nutrition. It’s soft, chocolatey, and just sweet enough, with the bonus of 10 grams of protein per slice.
Whether you enjoy it with coffee in the morning, as a post-gym snack, or as a guilt-free dessert, this recipe proves you don’t have to choose between fueling your body and treating your taste buds.
Try it once, and fair warning, you’ll probably end up adding it to your weekly baking rotation.
Healthy Banana Chocolate Protein Cake with Cookie Dough Frosting
Ingredients
For the Cake
- 2 ripe bananas mashed (about 1 cup)
- 1/3 cup Greek yogurt (or dairy-free alternative)
- 3 eggs
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup gluten-free oat flour
- 1/4 cup cocoa powder
- 1/4 cup chocolate or vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup chocolate chips (regular or dairy-free)
For the Frosting
- 1/2 cup cream cheese (dairy or dairy-free)
- 1 tbsp almond butter
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup chocolate chips
Instructions
- Preheat & Prep: Heat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together mashed bananas, yogurt, eggs, maple syrup, and vanilla until smooth.
- Add Dry Ingredients: Sift in almond flour, oat flour, cocoa powder, protein powder, baking powder, baking soda, and salt. Stir gently until combined.
- Fold in Chocolate Chips: Mix until evenly distributed.
- Bake: Spread batter into the prepared pan and bake for 30 minutes, or until a toothpick comes out clean. Cool completely before frosting.
- Make Frosting: Beat cream cheese, almond butter, maple syrup, and vanilla until smooth. Stir in chocolate chips.
- Assemble: Spread frosting over cooled cake, slice, and enjoy.
Notes
- Yogurt Swap: Greek yogurt keeps it high-protein, but coconut yogurt works great for dairy-free.
- Frosting Tip: If the frosting feels too thick, stir in 1–2 teaspoons of almond milk until smooth.
- Meal Prep Friendly: Freeze slices individually and thaw as needed for an on-the-go snack.
- Serving Idea: Try topping each slice with a sprinkle of flaky sea salt or extra chocolate chips for bakery-style presentation.