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Protein Banana Snack Cake with Icing

Protein Banana Snack Cake with Icing

  • Author: Crystal
  • Total Time: 45 mins
  • Yield: 9 servings 1x
  • Diet: Gluten Free

Description

This protein-packed banana snack cake is the perfect healthy treat! Moist banana cake swirled with cookie crumbles and chocolate chips, topped with a creamy protein frosting. A delicious way to satisfy your sweet tooth while getting extra protein. Great for post-workout snacks, healthy desserts, or anytime cravings!

Ingredients

Scale
  • WET:
  • 3 medium ripe bananas
  • 1 c cottage cheese
  • 1/2 c egg whites
  • 2 tsp vanilla extract
  • DRY:
  • 1/2 cup coconut flour
  • 1/3 cup The Peachie Spoon Cookies & Cream Protein Powder (any flavor protein can be delish)
  • 1 tsp baking soda
  • dash pink salt
  • 2 sandwich cookies, crumbled (used simple mills brand)
  • 1/3 c desired chocolate chips &/or nuts (optional) used Lilys dark chips
  • ICING:
  • 8 oz block reduced fat cream cheese, room temp so set on counter for a bit
  • 1/2 c nonfat Greek vanilla yogurt (used Chobani zero sugar vanilla)
  • 3 T monk fruit or sweetener of choice (used @swervesweetie confectioners but granulated works too)
  • 1 tsp vanilla extract
  • 1/4 c pb powder
  • Topping:
  • 2 sandwich cookies, crumbled

Instructions

  1. Preheat oven to 350°F and line an 8×8 baking pan with parchment paper.
  2. In a blender, combine all wet ingredients (bananas, cottage cheese, egg whites, vanilla) and blend until smooth.
  3. In a large bowl, whisk together all dry ingredients (coconut flour, protein powder, baking soda, salt).
  4. Pour wet ingredients into dry and mix until just combined. Fold in cookie crumbles and chocolate chips if using.
  5. Spread batter evenly into prepared pan and bake for 25-30 minutes until golden and toothpick comes out clean.
  6. While cake cools, make icing: beat cream cheese until smooth, then mix in yogurt, sweetener, vanilla, and pb powder until creamy.
  7. Once cake is completely cool, spread icing evenly over top and sprinkle with remaining cookie crumbles.
  8. Slice into 9 squares and enjoy! Store leftovers in refrigerator for up to 5 days.

Notes

Tips: For extra protein, use a higher protein yogurt in the icing. Substitutions: Can use regular flour instead of coconut flour (use 3/4 cup), and any nut butter instead of pb powder. Storage: Cake freezes well – wrap individual slices and freeze for up to 2 months.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 square
  • Calories: 210
  • Sugar: 8g
  • Sodium: 280mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 14g
  • Cholesterol: 15mg

Keywords: protein cake, healthy dessert, banana snack, protein frosting

Find it online: https://crystalrecipes.com/protein-banana-snack-cake-with-icing/