Protein Banana Brownie Cake

Protein Banana Brownie Cake

Cake, for breakfast? Yep, you read that right. No kids, this isn't a trick. This delicious fudgy, protein banana-brownie cake is jam-packed with delicious ingredients that just so happen to be good for you, too.

Want to switch it up from your usual eggs and oats? Give a slice of this cake a try for your next brunch date or save it for dessert later on. 

Think about, who doesn't love chocolate cake? This dessert has been a staple in households all across the world when baking and preparing some delicious treats. However, more often than not, homemade cakes contain a lot of artificial ingredients while being loaded with sugar. Yikes.

Luckily for you, this Fudgy Protein Banana Brownie Cake contains minimal ingredients. 

banana chocolate cake

This cake contains oat flour, almond flour, Earth Fed Muscle Nocturnal Casein, coconut oil, organic almond butter, maple syrup and mashed bananas. However, feel free to use Earth Fed Muscle Friends with Benefits Peanut Butter Cup Whey, Ca-Cow Chocolate Whey or another one of our protein flavors to add additional flavor! Wondering what else you can add to it for some extra nutritional benefits? Try adding a scoop of gelatin in along with the baking process. 

Have a slice¬†of this¬†fudgy, protein banana-brownie cake for dessert with coffee ‚Äď with a scoop of¬†collagen¬†to keep your skin, joints and¬†gut healthy).¬†

So what are the ingredients in this delicious cake?

  • 2 tablespoons coconut oil, melted, plus more for greasing the pan
  • 1 cup almond flour
  • 1 cup oat flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup Earth Fed Muscle Nocturnal Casein
  • 3/4 cup almond butter
  • 1/3 cup maple syrup, plus more for drizzling (we used Monk Fruit)¬†
  • 1 1/4 cups roughly mashed bananas (about 3 bananas), divided, plus one whole banana
  • 1 pinch salt

banana chocolate cake

  1. Preheat the oven to 350¬į F.
  2. Line a 9-inch pan with parchment paper, and grease the bottom and sides thoroughly with melted coconut oil.
  3. In a medium bowl, whisk together almond flour, oat flour, baking powder and protein powder.
  4. In another medium-sized mixing bowl, combine almond butter, coconut oil, maple syrup, and half the mashed bananas. Add about a quarter of the dry ingredients, and mix together. Add the remaining dry ingredients about half at a time, mixing and then scraping down the sides with a spatula after each addition. Add the other half of the mashed bananas, and mix to combine.
  5. Scrape the batter into the greased pan. Slice the remaining banana into three strips lengthwise, and make a pattern on top of the batter. Gently drizzle the banana slices on top with maple syrup, and sprinkle them with a pinch of flaky salt each. Place into oven and bake until the cake is puffed up and the center looks set. Start checking around 35 minutes. Let rest for 45 minutes before serving.
Serves: 16 slices
Macros/per serving: 159 calories
9.3g fat
15.8g carbs
5.6g protein

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