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This banana cake recipe is a great alternative to banana bread, and the added protein powder will keep your diet in check. This cake is a little denser but still is delicious and moist.

Plus, we top this banana cake with our alternative to the calorie-laden cream cheese frosting usually used!


2 cups all-purpose flour

1 cup protein powder, vanilla or snickerdoodle flavor

1 tsp baking powder

one tsp baking soda

½ tsp ground cinnamon

½ tsp salt

¾ cup unsalted butter softened

1 cup Splenda (or 1 cup sugar or preferred sweetener)

½ cup packed brown sugar

3 large ripe bananas (about 1 ½ cups mashed), mashed

6 egg whites

2 tsp vanilla extract

1 ½ cup of Greek yogurt, fat-free plain


Preheat oven to 35o degrees F (177 degrees C) and grease a 9×13 pan.

In a large mixing bowl whisk flour, protein powder, baking powder, baking soda, cinnamon, and salt. Set aside.

In a separate bowl beat butter on high speed until smooth and creamy.

Add Splenda and brown sugar and beat on high speed for about 2 minutes until creamed together, scrape down sides of the bowl as needed. Add egg whites and vanilla beat on medium speed until combined, then stir in mashed bananas.

On low speed alternately add dry ingredients with Greek yogurt just until incorporated. The batter will be slightly thick.

Pour into greased 9×13 pan. Bake for 45 to 50 minutes. Baking times will vary. The cake is done when a knife or toothpick comes out clean.

Place on a wire rack to cool. Allow cooling completely before frosting.

Click here for your favorite protein powder!


32 oz container Greek yogurt, plain and fat-free

2 scoops of protein powder, in Vanilla or Snickerdoodle

1 cup Splenda (or to taste)

1 tsp vanilla extract


Mix all frosting ingredients. If you want it to be thicker just add more protein. Top with nuts?? Sure!!

These would make great cupcakes also! This cake will freeze very well even frosted!

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