Description
Healthy banana chocolate chip protein cake. It is super moist and delicious with an awesome banana bread flavor and chocolate chips to finish it off.
Scale
Ingredients
- 1 1/2 cups (180g) whole wheat flour (oat flour or all purpose flour)
- 2 scoops (68g) Musclepharm vanilla combat protein powder
- 1/2 cup granulated stevia or erythritol
- 1 tsp. cinnnamon
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 large (310g) very ripe bananas
- 1/2 cup (113g) plain nonfat Greek yogurt
- 2 large whole eggs
- 1/4 cup unsweetened almond milk (or any other milk)
- 1 1/2 tsp. vanilla extract
- 3 tbsp. (42g) Amber Lyn sugar free milk chocolate chunks
- 3 tbsp. (42g) dark chocolate morsels
- 1 tbsp. (15g) mini chocolate chips
Instructions
- Preheat oven to 350F. Mix flour, protein powder, stevia, cinnamon, baking powder, and salt in a large bowl.
- In a separate large bowl, add peeled bananas and mash with a fork until smooth. Add Greek yogurt, eggs, unsweetened almond milk, and vanilla extract. Mix well.
- Slowly add wet ingredients to dry while mixing gently. Continue to mix gently until wet and dry ingredients are incorporated. Add milk chocolate chunks and dark chocolate morsels. Fold into batter.
- Bake for 5 minutes and then sprinkle mini chocolate chips over the top. Put back in oven in oven for another 15-20 minutes or until a knife comes out clean. I took mine out of the oven at 24 minutes.
- Let cool completely on a cooling rack for about 30 minutes then slice into 12 pieces.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 7
- Fat: 4
- Carbohydrates: 24
- Fiber: 4
- Protein: 9