This healthy banana chocolate chip protein cookie cake is the perfect combination of a moist banana cake mixed with a dense chocolate chip filled cookie.
Author: Spencer Miller
Serves: 12 slices
Ingredients
1 (15oz) can garbanzo beans/chickpeas, drained and rinsed
1 cup oat flour (or whole wheat flour)
2 scoops vanilla rice protein powder (whey or casein would probably work too)
½ tsp. ground cinnamon
¼ tsp. salt
2 large very ripe bananas
2 whole eggs
⅓ cup coconut oil
½ cup honey (or agave/maple syrup)
1 tsp. vanilla extract
⅓ cup dark chocolate chips + 2 tbsp. for topping
Instructions
Preheat oven to 350F. Add all ingredients except for chocolate chips to a food processor. Process until a thick, smooth batter forms. This will take a bit because there is so much to be blended.
Once completely blended and smooth, add chocolate chips and pulse a few times to incorporate. Spray a circular skillet or baking pan with nonstick spray. I used a circular springform cheesecake pan.
Pour/spoon batter into the pan. Spread batter evenly into the pan. Sprinkle the top with the a couple tablespoons of chocolate chips.
Bake for 35-40 minutes or until a knife comes out clean. Cut into 12 slices and enjoy!