Power Up with Banana Protein Cake!
Let’s talk about dessert, but not just any dessert—a Banana Protein Cake that strikes the perfect balance between scrumptious and nutritious! Imagine indulging in a piece of cake that feels like a cheat meal but actually fits perfectly into your fitness goals. Sound too good to be true? Think again!
In this recipe, we’re using ripe bananas as a natural sweetener, and to give that moist, fluffy texture we all crave in a cake. Desiccated coconut adds a tropical twist, while coconut oil gives it a healthful richness. And the star ingredient is banana protein powder, which makes this cake not only delish but also protein-rich!
But wait, we’re not done yet. The whipped chocolate cream cheese icing is the icing on the cake, literally! It’s creamy, chocolatey, and so good, you’ll be licking the spoon.
So, what’s the deal with protein in a cake? Protein helps in muscle recovery and keeps you full for longer, making this cake an excellent post-workout snack or breakfast option. The cinnamon and nutmeg spice it up, bringing warmth and depth to each bite. The result? A cake that’s packed with flavor, nutrients, and love!
Ingredients
Cake
- 4 super ripe bananas mashed
- 1/2 cup coconut flakes
- 1/2 cup melted coconut oil
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 big eggs
- 2 tsp vanilla essence
- A pinch of sea salt
- 1 cup all-purpose flour
- 1 cup banana protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp fresh nutmeg
Whipped Chocolate Cream Cheese Icing
- 100 g soft cream cheese
- 100 g soft butter
- 2 cups powdered sugar
- 1/4 cup cocoa powder
Instructions
- Preheat the oven to 160°C (320°F). Grease and line a 20cm cake tin.
- In a bowl, mix bananas, coconut flakes, coconut oil, both sugars, eggs, vanilla, and salt. Let it sit for 10 minutes.
- In another bowl, whisk together flour, protein powder, baking powder, baking soda, cinnamon, and nutmeg.
- Mix dry ingredients into wet. Stir well.
- Pour the batter into the tin and bake for 35-40 minutes. Check with a skewer for doneness.
- Cool for 20 minutes before taking it out of the tin. Let it cool completely.
- For the icing, beat cream cheese until smooth.
- Add butter and beat until fluffy.
- Add powdered sugar and cocoa. Mix well.
- Spread the icing on the cake. Enjoy!
Notes
Estimated Nutrition:
Common Questions
Can I use a different protein powder?
Absolutely! Just be aware that it may slightly alter the taste and texture.
Can this cake be made vegan?
Yep, substitute the eggs with flax eggs and use a plant-based protein powder and vegan cream cheese.
How do I store this cake?
Keep it in an airtight container in the fridge for up to a week.
Can I freeze it?
Sure thing! Freeze slices individually for quick, on-the-go snacks.
Is the icing mandatory?
Not at all, the cake tastes great even without the icing.
Can I use fresh coconut?
You can, but you might lose some of the cake’s moisture.
How ripe should the bananas be?
The riper, the better. Brown spots are a good sign!
What can I use instead of coconut oil?
Any neutral oil like vegetable or canola will do.
Is the cocoa powder essential for the icing?
For a chocolatey flavor, yes. If you prefer vanilla, simply omit the cocoa.
Can I add nuts or chocolate chips?
Go for it! Toss in some walnuts or chocolate chips for extra texture and flavor.
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