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.