Prot: 22 g, Carbs: 25 g, Fat: 4 g, Cal: 218

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Have some ripe bananas? Turn them into Banana Pudding Protein Cake!

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I’ve made this cake a few times, now. Sometimes I time the baking right and get a delicious banana cake. Other times I undercook it a bit and get a pudding-like cake. So I’m calling this Banana Pudding Protein Cake! And either way, it’s a great recipe!

The batter will be thick and sticky, and may even ride up the beaters of your electric mixer. No worries, though. It’ll still bake up great!

banana-pudding-protein-cake-tulip-cups

I brought with me to Kauai the Jamie Eason line of Lean Body protein powders. One of them is a vanilla whey concentrate, and it is quite good! Not quite as much cake batter taste as her whey isolate, but still a delicious vanilla! And I found apple bananas in Kauai, so I used them instead of regular bananas. The taste is a little different, but the consistency is the same as regular bananas so they’ll both work well in this Banana Pudding Protein Cake!

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Although I’ve made this before, I haven’t computed the macros until now. I guess I was off by a few grams with my general rule of “at least as many grams of protein as carbs.” Eh, nobody’s perfect! A few grams off is fine by me. :)

Such a simple cake, and so tasty! I hope you’ll give this Banana Pudding Protein Cake a try!

Banana Pudding Protein Cake
 
Author: 
Nutrition Information
  • Serves: 6 servings
  • Calories: 218
  • Fat: 4g
  • Carbohydrates: 25g
  • Sugar: 10g
  • Fiber: 6g
  • Protein: 22g
Prep time: 
Cook time: 
Total time: 
Print
Makes one 6" round cake or 6 cupcakes (6 servings).
Ingredients
Instructions
  1. Preheat oven to 325F (163C).
  2. Mix bananas with whey protein until well combined.
  3. If your mixture looks runny, don't add any water. Otherwise mix in ¼ cup filtered water.
  4. Add coconut flour and baking powder. Mix well.
  5. Spoon into 6 muffin cups (I used these tulip cups) or into a silicone baking pan. If not using muffin cups or silicone, line your pan with parchment paper.
  6. Bake for about 10 minutes, and start checking every 1-2 minutes to see that the cake is not overcooked. (Overcooked whey cake will be very dry.) Check to see that the cake is firm and a toothpick comes out clean. Or, intentionally underbake the cake for a more pudding-like consistency.
  7. Enjoy! Store in the refrigerator.
Notes
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders (other than whey) in this recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)