Double Chocolate Banana Protein Loaf Cake (DF)

C3B01CB2-7A39-4510-B2BD-B3C93EA5DABDI love banana. Anything flavoured with banana or made with banana and I’m there for it. I mean, all you have to do is look through the blog and you will see my obsession for banana in all the banana flavoured recipes that I have shared over the years. My chunky monkey protein cake being my absolute favourite and one I remember making all the time when I first wrote the recipe. 

Now I’m sharing a double chocolate banana protein cake made with oat flour and almond butter, and my goodness this one is a keeper. It’s slightly crumbly, of course chocolatey, gooey and packs a lovely banana punch both from the ripe bananas and banana flavoured protein powder that I used. You can even cut out the baking powder and turn this recipe into a delicious dairy free brownie.

Makes 10-12 Slices

  • 200g Ripe Banana
  • 100g Rolled Oats
  • 100g Vegan Banana Caramel Protein Powder 
  • 100g Smooth Almond Butter
  • 100g Coconut Sugar
  • 2 Eggs
  • 50g Cacao Powder
  • 50g Dark Chocolate Chips
  • 125ml Almond Milk
  • 1 Tsp Baking Powder
  • 1/2 Bicarbonate of Soda
  • 1/2 Tbsp Apple Cider Vinegar


  • Pre-heat your oven to 180c.  (fan-assisted)
  • Add the rolled oats to a food processor and blend until the oats have turned into a powder/flour.
  • Using an electric whisk beat the sugar, eggs and the almond butter until it’s slightly paler in colour. (10mins)
  • Mash the banana with a fork.
  • Now toss in all of the other ingredients and whisk until the batter is smooth, but thick and the ingredients are well incorporated.
  • Pour the batter into a lined loaf tin with greaseproof paper and pop the tin into the oven for 25-30 minutes.

NB: Your batter may appear too thick depending on the brand of almond butter you use, so adjust the milk accordingly.


© The Hungry Welsh Girl 2020
All photos, recipes and texts are copyrighted unless otherwise stated. All Rights Reserved


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