Go Back
–+ servings

High Protein Hazelnut Banana Cake

This Healthy High Protein Hazelnut Banana Cake is the perfect dessert or snack for the holidays and beyond! Made with mashed ripe bananas, flour, and boosted with protein powder, this cake is moist, delicious, and sneakily nutritious. Top it with a creamy hazelnut frosting made with Nutella for a treat that’s as indulgent as it is wholesome.
5 from 1 vote
Print Pin
Servings: 9 servings
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Equipment

  • 8x8 baking dish, oven, stand or electric mixer

Ingredients

Cake Ingredients

  • ½ cup olive oil
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 2 bananas mashed approximately 1 cup
  • 2 eggs room temperature
  • 1 tbsp vanilla
  • 1½ cup flour
  • ¼ cup protein powder
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ cup roasted hazelnuts roughly chopped

Frosting Ingredients

  • ½ cup butter softened to room temperature
  • ½ cup homemade Nutella
  • 2 cups icing sugar
  • 1 tsp vanilla
  • pinch of salt
  • 2 tbsp milk
  • shaved chocolate and chopped hazelnuts to garnish
US Customary - Metric

Instructions

  • Preheat oven to 350d. Line a 8x8 pan with parchment paper and set aside.
  • Add olive oil, banana and sugars to a medium large bowl. Use a whisk to vigorously combine.
  • Add eggs and vanilla and whisk again
  • Place a fine meshed sieve over the bowl. Add flour, protein powder baking powder and soda, cinnamon and salt to the sieve. Use the heal of your hand to tap sieve over wet ingredients.
  • Whisk dry ingredients into wet until a smooth batter forms. Fold in chopped hazelnuts.
  • Add batter to prepared pan. Tap the pan firmly to release any air bubbles.
  • Bake for 55-60 minutes until a toothpick comes out clean from the centre of the cake.
  • Allow the cake to cool completely before frosting.
  • Add butter and nutella to the bowl of a stand mixer with the paddle attachment.
  • Beat together until smooth and fluffy.
  • Add 1/2 cup icing sugar at a time until incorporated. Scrape down sides as needed.
  • Add vanilla, salt and milk. Beat again until smooth.
  • Remove cake from the pan. Frost the cake with as much frosting as you desire. You can freeze leftover frosting!
  • Finish cake with chopped hazelnuts and shaved chocolate.

Notes

I made this cake with protein powder but you could omit if desired. If omitting, add 1/4 cup more flour.

Nutrition

Serving: 1g | Calories: 677kcal | Carbohydrates: 90g | Protein: 8g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 637mg | Potassium: 273mg | Fiber: 3g | Sugar: 69g | Vitamin A: 401IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.