Name: Protein Chocolate Chip Banana Breakfast Cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 3 over ripe bananas, mashed; 1 cup non fat greek yogurt; 1/2 cup liquid egg whites; 1/2 cup milk of choice; 1 tsp vanilla extract; 1 cup Kodiak Butttermilk Power Cakes mix; 1 1/2 cup old fashioned oats; 1 1/2 scoops PE Science gourmet vanilla protein powder; 2 Tbsp chia seeds; 1 tsp baking powder; 1/2 tsp baking soda; 1 1/2 cup riced cauliflower, frozen; 3/4 cup semi sweet chocolate chips, divided; 8 Tbsp peanut butter; 1 tsp Maldon sea salt flakes

Protein Chocolate Chip Banana Breakfast Cake

30 Minutes

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Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Cooking Method: Baking Cuisine: American Courses: Breakfast, Dessert

Description

This Protein Chocolate Chip Banana Cake is perfectly balanced with protein, healthy fats, carbs, and fiber. It’s ideal for meal prep and makes a great option for both breakfast and snacks. Even the kids will love it, making it a family-friendly favorite!

Serving Size: 156g/5.5 ounces (includes peanut butter topping). Recipe makes 8 servings.

MyFitnessPal: Protein Chocolate Chip Banana Breakfast Cake EHK

Instructions

Preheat your oven to 350°F (175°C) and line a 9x13 baking dish with parchment paper.
In a large mixing bowl, mash the 3 overripe bananas (about 300g). Add the Greek yogurt (or blended cottage cheese), liquid egg whites, milk, and vanilla extract. Stir until well combined and smooth.
In a separate bowl, whisk together the Kodiak Buttermilk Power Cakes mix, old-fashioned oats, protein powder, chia seeds, baking powder, and baking soda.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the frozen riced cauliflower and all but 2 tablespoons of the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking dish, spreading it out evenly. Sprinkle the reserved 2 tablespoons of chocolate chips over the top.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
After checking with a toothpick, sprinkle 1/2 teaspoon sea salt flakes evenly over the top of the cake.
Allow the cake to cool slightly. Do not top with peanut butter until you’re ready to eat.
When ready to eat, top your serving with 1 tablespoon (16g) of peanut butter. Peanut butter is included in the nutrition calculations. Store any leftovers in the refrigerator. This breakfast cake is delicious eaten hot or cold—the choice is yours!
Enjoy your protein-packed breakfast cake!

Nutrition Facts

Servings 8

Amount Per Serving
Calories 396kcal

% Daily Value *
Total Fat 15g24%
Saturated Fat 4.6g23%
Cholesterol 11.3mg4%
Sodium 496.5mg21%
Potassium 396.2mg12%
Total Carbohydrate 45.5g16%
Dietary Fiber 6.7g27%
Sugars 19.5g
Protein 21.7g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serving Size: 156g/5.5 ounces (includes peanut butter topping). Recipe makes 8 servings.

MyFitnessPal: Protein Chocolate Chip Banana Breakfast Cake EHK

*All nutrition information provided is an estimate. While all efforts have been made to be as accurate as possible, variations can occur due to ingredient sourcing and preparation methods.