Description
Moist and fluffy banana bread protein cake topped with creamy dark chocolate frosting and drizzled with peanut butter.
Scale
Ingredients
Cake
- 1 cup (120g) whole wheat flour
- 1 1/2 scoops (50g) MusclePharm vanilla combat protein powder
- 1/4 cup + 2 tbsp. granulated stevia or erythritol
- 1 tsp. cinnamon
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 2 large ripe bananas (190g)
- 1 large whole egg
- 1/2 cup (113g) plain nonfat Greek yogurt
- 1/4 cup unsweetened almond milk
Frosting
- 1/2 cup (40g) cocoa powder
- 1/2 cup (48g) peanut flour
- 1/2 cup granulated stevia or erythritol
- 6 tbsp. sugar free maple syrup
- 2 tbsp. unsweetened almond milk
- 3 tbsp. (18g) peanut flour (for topping)
Instructions
- Preheat oven to 350F. Mix flour, protein powder, stevia, cinnamon, baking powder, and baking soda. In a separate bowl, mash bananas. Add egg, Greek yogurt and almond milk. Mix.
- Add wet ingredients to dry. Gently fold together. Spray a 9×9 baking dish with nonstick spray. Bake for 22-23 minutes or until a knife comes out clean.
- Let cake cool in pan for about 30 minutes then transfer to a wire rack to completely cool.
- Once cooled, add cocoa powder, peanut flour, and stevia to a bowl. Mix. Add sugar free maple syrup and almond milk. Mix again. Frosting will be very thick.
- Evenly spread frosting onto cake. Mix peanut flour with water. Drizzle peanut butter sauce over top frosting. Cut into 9 slices and enjoy!
Nutrition
- Serving Size: 1 slice
- Calories: 145
- Sugar: 5
- Fat: 2
- Carbohydrates: 24
- Fiber: 5
- Protein: 12