This post may contain affiliate links
Healthy High Protein Hazelnut Banana Cake
Maybe it’s just me but November has been one fast moving month! With Christmas around the corner, many of my friends celebrating American Thanksgiving and the start of these dark and cold days becoming a regular, I feel like we could use a protein snack and this cake is (sneakily) just that! I love love my friends over at Botanica Health and their amazing protein powders. So many of you have asked if my protein recipes actually need the protein powders and my answer is almost always the same. Are you looking to increase your protein intake and still want dessert? Well, there’s your answer. Adding the powder to your desserts will help keep blood sugar at bay.
I love decreasing the amount of sugar I add to my desserts because honestly we just don’t need to add that much sugar. Especially when we are baking with ripe bananas. Bananas are sweet enough on their own!! I used my homemade Nutella and a pinch of salt to the frosting and my goodness that was a good idea! This cake is just enough sweet and salty and everything in between. If you want to have your cake and eat protein too – this is the recipe for you!
Set your oven to 350°F and line an 8×8 baking pan with parchment paper. This will prevent sticking and make it easier to remove the cake later.
In a large bowl, whisk together olive oil, white sugar, brown sugar, and mashed bananas until smooth. Add eggs and vanilla extract, and whisk again until fully combined.
Sift flour, protein powder, baking powder, baking soda, cinnamon, and salt into the wet ingredients. Gently fold until the batter is smooth and just combined. Stir in chopped hazelnuts for added crunch.
Pour the batter into the prepared pan, smoothing the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake completely before frosting. To make the frosting, beat together butter and Nutella until fluffy, then gradually mix in icing sugar, vanilla, salt, and milk. Spread the frosting over the cooled cake and garnish with chopped hazelnuts and shaved chocolate. Enjoy!
This cake pairs beautifully with my homemade Nutella frosting, but you could also try making a Greek yogurt frosting for additional protein or a chocolate ganache for extra decadence.
There is never a reason not to love a dessert recipe that also is high in protein! It’s just a win-win situation my friends. This Hazelnut Banan Cake is the perfect dessert or snack when you need a little sugar boost, finishing a workout or just want to share something sweet and healthy with people you like! It’s super easy to make and really fun to customize – make this recipe all your own.
How to ripen bananas quickly?
Place bananas in a warm oven (about 300°F) for 15-20 minutes, or microwave them in 30-second bursts until soft.
What makes this banana bread healthy?
This recipe uses less sugar, protein powder, and healthier flour like oat or almond flour, making it a nutritious alternative to traditional banana bread recipes.
Banana cake or banana bread—what’s the difference?
Banana cake is lighter and sweeter, often with frosting, while banana bread is denser and more rustic.
Let me know in the comments below! Share your thoughts, substitutions, and tips! Try these healthy desserts next:
Food Photographer and Recipe Developer based in Toronto, Canada.
Join my mailing list!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
Join my mailing list and be the first to get my recipes, discounts to brands I love and more! I promise not to spam you.
3 Responses
Wa s going to ask about no protein powder, but you answered my question in your comments. Thanks. Maybe more nuts!! Yum.
I’m on a roll this week with your recipes. Today, made this banana hazelnut cake and elected not to add the frosting (no doubt would be heavenly with it, but wanted to reduce the fat content – and honestly, it was fantastic without frosting). The cake was incredibly moist with a soft crumb structure. It only took 35 minutes to bake in my convection oven, so would suggest checking much earlier than the indicated 55 minutes. I used chocolate protein powder (what I had on hand) and I am not disappointed with the chocolate undertones of the cake. I also added 1 tsp expresso powder with gives a hint of coffee. This is a keeper. For those reading the comment section, I have also made the red lentil tomato and sausage soup along with the almond butter (used almond and hazelnut chocolate butters) protein bars. Thanks for sharing such great recipes. We are well fed in our home!
Hi Jennifer! Reading this makes me sooooo happy!!!! Thanks for taking the time 🙂