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Banana Protein Cake with an Almond Butter filling & a Vanilla Protein Frosting

access_time Posted 06 Jan 2012

There they are, your bananas, looking inviting and yellow. You go to them, grab the rectangular hard top, twist it and hmmm…. it doesn’t give. You try pinching it so it opens up and: no dice. Instead, you’ve now squished the hell out of the top of the banana (*sigh*). So, insignificantly annoyed, you get a knife out and cut a bit off the top, just enough to create an opening for the peel to come off. With that, the peel begins to unpeel so, hooray, right? Well no, because HORROR OF HORRORS! some of the peel is hard and sticking to the banana meat! Could it be totally unripe? You know it is but you take a bite anyways, hoping that it’s JUST made it past the ripe/unripe divide. Answer? It hasn’t. It tastes gross and you’ve now wasted a banana. If you’re naive enough to not know better, you go through this process a second time, with another banana off the bunch, only to realize, by the time you find out that its also unripe… Don’t waste them! Instead make a incredible protein cake!

Welcome to the beginning of this cake..


Cake Ingredients:

1/2 cup banana whey protein
1.5 pot Total 0% Greek Yogurt (the 170g pots so, basically, 255g)
1/2 cup liquid egg whites
1/2 cup rolled oats (GF rolled oats used but regular ones, or quinoa flakes, would work great too)
3 tablespoons coconut flour
1 teaspoon liquid stevia
1 teaspoon cinnamon (swirled in after mixing the above or just blended with the above)

Filling Ingredients:

3 tablespoons almond butter (this is optional; you could sub it with more protein frosting, with yogurt, jam… with anything you want, really)

Topping Ingredients – just mixed together and added on the top/sides of the cake:

1/2 cup vanilla casein
1/4 cup milk
Some water (enough to make it pasty and frostinglike; adding yogurt to it helps..) 
1/8 cup freeze-dried bananas (they add a nice crunch but you could always just used sliced almonds instead or simply sprinkle the cake with more cinnamon)


Directions:

1. Blend the cake ingredients together and baked for ~30 minutes in a 160-C (320 F)-ed oven.

2. Allow cake to cool. Slice it in half. Spread one half with almond butter. Close it up.

3. Have a cup of coffee. Go to the gym.

4. Have an awesome shooting-for-personal-records-workout. Return home.

5. Make your protein frosting. Spread it on the sides of the cake and on top. Slice it. Eat a slice. Flip out, nomming like crazy. Eat another slice. Flip out again. Boom, boom, bam, Life is good :-)))


Macros per Serving (out of 8):

163kcals
18g protein
9g carbs (2g sugars/3g fibre)
5.4g fat (2g sat)

 

 
 
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7 Replies to “Banana Protein Cake with an Almond Butter filling & a Vanilla Protein Frosting”

  1. I tried this recipe but with a few changes. I didn’t have banana protein powder so i used vanilla istead. For the icing and middle layer I combined the vanilla protein, almond milk, and peanut butter all together along with more cinnamon. It tasted like a cinnamon roll, so good!

  2. Would the frosting work with vanilla whey? Don’t use casein and rather not spend lots of money just for it. Thanks.

    • sure thing, just use greek yogurt + vanilla whey or cottage cheese blender with vanilla whey. it won’t be AS creamy but it shouldl be yummy and frostinglike 🙂