Chocolate Banana Protein Snack Cake (top down) — Gf Chocolate Banana Protein Snack Cake

What I love about GF Chocolate Banana Protein Snack Cake

Ok, this Chocolate Banana Protein Snack Cake is SO DELICIOUS. Seriously, it’s good. There is no refined sugar or gluten and, unlike most of my recipes, no nuts! Not to mention, this recipe provides another way to use up all of those brown bananas that you have hiding in the freezer. Yay for that!

This protein cake is perfect for packing in lunches, taking on-the-go or even serving for dessert. If you’re someone like me who likes a little something sweet after dinner, keep this snack cake prepped in the fridge for a healthier option. I love that it has that added benefit of protein too because every little bit helps when it comes to meeting that daily quota!

What you will need to make GF Chocolate Banana Protein Snack Cake

Here’s a list of ingredients that you will need:

Bananas - I LOVE that this recipes provides another way to use of those brown bananas and you do want brown bananas for this recipe. Ripe bananas could work I think, but they need to be somewhat overripe. You will need either 2 large or 3 small bananas for this recipe.
Olive oil - Extra virgin olive oil helps to keep this cake nice and moist. I haven’t experimented with other oils, but I’m thinking that coconut oil would work as well.
Almond butter - Chocolate and almonds work so well together and adding a little almond butter not only adds flavour, but it provides some good, healthy fats as well as protein to the cake.
Maple syrup - When I originally made this cake, I only used bananas and protein powder as sweeteners, hoping that it would work for a less-sugary option. It just wasn’t quite enough. So, it does need a little added sweetness and maple syrup is the perfect match. Be sure to use a good quality, real maple syrup that has no added sugars. You want it as raw and natural as possible.
Eggs - 3 eggs make this cake perfect.
Oat flour - I don’t have a lot of recipes using oat flour, but it works so well in this one! If you don’t have any oat flour, you can use a high powered blender, food processor or spice grinder to create your own oat flour. If you are making your own oat flour, I recommend using sprouted oats if possible, otherwise any type of large flake/old-fashioned oats works great.
Protein powder - I love that you can use collagen or protein powder in this cake! Collagen is all the rage and for good reason. Unlike typical protein powders, it helps with gut health, skin health, anti-aging and also provides some protein. If you’re looking to add a higher level of protein, then I would recommend using a good quality plant-based or grass-fed protein powder. Either way, make sure it’s chocolate flavoured and ideally sweetened with stevia to help keep sugars down.
Cocoa powder - I love to use dutch-processed cocoa powder so that the cake has that deep, dark chocolatey brown colour. Any kind of cocoa powder works great though.
Chocolate chips - I like to sprinkle a few stevia-sweetened chocolate chips on top of the cake for a little extra texture and added chocolatey goodness. Again, to keep sugars down, I recommend using sugar-free chocolate chips if you can find them. Health food stores typically sell them or you can purchase them online.

You will also need a few basics:

Vanilla extract
Baking powder
Baking soda
Salt

breakfast cake, snack cake, gluten-free cake, gluten-free chocolate banana snack cake, chocolate banana cake, gluten-free chocolate protein cake

Breakfast, Lunch, Dessert

American

Yield: 16

Author: Courtney Sketchley