Healthy Banana Chocolate Protein

This healthy banana chocolate protein cake is my quick fix whenever I crave something sweet but want to keep things nutritious. It is moist and packed with flavor while sneaking in protein for an extra boost. Perfect as a snack or a guilt-free dessert for busy days.

I first made this cake to use up extra ripe bananas and quickly realized how easy it was to put together. It became my go-to treat when I want something chocolatey yet nourishing.

Ingredients

• Ripe bananas: provide natural sweetness and moisture choose ones with lots of brown spots for best flavor
• Maple syrup: adds gentle sweetness and complements the bananas pick pure maple syrup for depth
• Almond flour: keeps it gluten free and lends a tender crumb look for finely ground almond flour
• Cocoa powder: delivers that deep chocolate taste go for unsweetened to control sweetness
• Plant-based protein powder: adds protein helping keep you full choose your favorite flavor but chocolate or vanilla works well
• Greek yogurt: keeps the cake moist and adds subtle tang select full fat for richness
• Eggs: bind the ingredients and give structure use large eggs at room temperature
• Baking powder and baking soda: ensure the cake rises light and fluffy fresh leavening agents perform best
• Salt: balances the sweetness enhancing all flavors
• Chocolate chips: add pockets of melting chocolate use dark chocolate chips for richer taste
• Vanilla extract: rounds out the flavor do not skip it as it brightens the whole cake

Instructions

Prepare the Cake Batter:

Mash the ripe bananas thoroughly in a large bowl until mostly smooth with a few small lumps for texture. Add maple syrup, Greek yogurt, and eggs. Whisk everything together until fully combined creating a creamy, slightly thick batter.

Mix Dry Ingredients:

In a separate bowl, whisk together almond flour, cocoa powder, protein powder, baking powder, baking soda, and salt. Make sure the powders are well combined to avoid clumps.

Combine Wet and Dry:

Slowly add the dry ingredients into the banana mixture in batches. Stir gently with a spatula until just combined and no streaks remain. Overmixing can make the cake tough.

Add Chocolate Chips:

Fold in the chocolate chips evenly through the batter to scatter little sweet bursts inside the cake.

Bake the Cake:

Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch baking pan or line it with parchment paper. Pour the batter evenly into the pan and smooth the top with a spatula. Bake for 25 to 30 minutes. Check doneness by inserting a toothpick in the center it should come out clean or with a few moist crumbs. Let the cake cool completely in the pan on a wire rack.

Prepare the Frosting:

Mix almond flour, maple syrup, and vanilla extract in a bowl until a dough-like consistency forms. It should be soft but hold its shape. Gently fold in the remaining chocolate chips.

Frost the Cake:

Spread the cookie dough frosting evenly over the cooled cake using a spatula or the back of a spoon. Chill for 10 to 15 minutes if you want the frosting to firm up before slicing.

I love the combination of ripe banana sweetness mingling with the slight bitterness of cocoa. This cake always brings back memories of baking with my sister on lazy weekend afternoons when we wanted a treat that still felt wholesome.

Storage tips

Store leftover cake covered tightly in an airtight container at room temperature for up to three days. For longer storage wrap it well and refrigerate for up to a week. Bring to room temperature before serving for the best texture.

Ingredient swaps

You can substitute almond flour for oat flour or regular whole wheat flour but the texture will be denser. Swap plant-based protein powder for whey or collagen protein depending on your preference. Use coconut yogurt to keep it dairy free.

Serving ideas

Serve warm alongside a dollop of yogurt or a splash of almond milk for breakfast. Top with fresh berries or sliced bananas to enhance the fruity flavor. A scoop of vanilla ice cream or coconut whipped cream takes it into dessert territory.

This cake combines nutrition and indulgence perfectly creating a go-to treat for any time of day.

Frequently Asked Recipe Questions

→ Can I substitute almond flour with another flour?

Yes, you can use oat flour or whole wheat flour, though the texture may be slightly denser.

→ What type of protein powder works best?

Plant-based protein powder blends well here, providing moisture and subtle flavor without overpowering.

→ How ripe should bananas be for this cake?

Very ripe bananas with brown spots yield the best sweetness and moisture for this cake.

→ Can I use dark chocolate chips instead of regular?

Absolutely, dark chocolate chips will enhance the cake’s rich chocolate flavor.

→ How do I know when the cake is done baking?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready.

→ What is the texture of the frosting?

The frosting is more like a soft dough made from almond flour and maple syrup, spreadable but thicker than typical frostings.