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Nutrition & Training Packages

Peanut Butter Banana Cake

September 28, 2016

ATTENTION PEANUT BUTTER LOVERS - A peanut butter cake that's high on taste, not fat! 


Lately i've been enjoying lots of my Nutella Protein Fudge Cake recipe so I thought i'd see if I could adapt it slightly to make a new flavour. 


Like the fudge cake this one is best warm straight from the oven & makes a yummy breakfast, snack or dessert (especially when topped with my vanilla protein custard). Alternatively you can top it with a low fat peanut butter sauce by mixing some peanut flour with a little water & stevia. 



Servings: 6 Slices 

Macros Per Slice: 151kcal / 15g protein / 9.5g carbs / 6.5g fat / 1g fibre



60g vanilla, banana or peanut flavoured protein powder

45g peanut flour (I use one by Sukrin - available from Sainsburys, Tesco or Waitrose)

50g egg white

150ml milk of choice (I use a light coconut milk by Alpro)

15g Sukrin Gold (or other granulated sweetener of choice - if you can find one that imitates brown sugar the end result will be better) 

1 small banana (peeled & sliced)

60g natural peanut butter (I used Pip & Nut) 

1 tsp vanilla extract 

1 tsp baking powder




1. Preheat oven to 180C.

2. Mix all ingredients (except for banana) in a blender/food processor. 

3. Pour mix into lined baking tin of choice (by lined I mean with baking paper). 

4. Top with sliced banana & bake in oven for 14 minutes.

5. Remove, slice & eat! :-) 



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