Choc Batter Protein Banana Cake

Banana bread walked… so this could run.

This is the kind of bake that feels indulgent but fuels like a snack with purpose. Sweet ripe banana, creamy yoghurt, cake batter protein and melty chocolate chips all coming together in one soft, golden slice.

Perfect pre-workout. Perfect post-workout. Perfect “I just want cake but make it functional” moment.

Let’s bake.

Why You’ll Love It

• High in protein

• Naturally sweet from ripe bananas

• Soft, moist texture (no dry protein cake here)

• Easy one-bowl method

• Freezer-friendly and meal-prep approved

Method

1. Preheat the oven.
   
   Set to 180°C and line a small baking tin.

2. Mash & mix.
   
   Mash the bananas in a large bowl until smooth. Add the protein yoghurt and mix until combined.

3. Add the wet ingredients.
   
   Stir in oat milk and vanilla extract.

4. Fold in the dry ingredients.
   
   Add protein powder, almond meal, flour, baking powder and salt. Mix until smooth and fully combined. Fold through chocolate chips.

5. Top & bake.
   
   Pour into the prepared tin. Swirl peanut butter over the top if using. Bake for 25 minutes, or until golden and a skewer comes out clean.

6. Cool & slice.
   
   Allow to cool slightly before slicing into 8 pieces.

Then try not to eat half the tray “just to test it.”

Nutrition

2 slices = approximately 15g protein

A functional slice that works as hard as you do.

Storage

Store in an airtight container in the fridge for up to 4 days.
Freeze individual slices for up to 2 months and reheat gently before serving.