Name: Protein Banana Cake
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 8
Cuisine: American
Ingredients: Bob's Red Mill Whole Wheat Pastry Flour; Shamrock Farms Protein Shake, Vanilla; PB2 Peanut Butter, Powdered; Arm & Hammer Fridge-N-Freezer Baking Soda; Hot Water; Organic Banana; Land O Lakes Butter, with Olive Oil & Sea Salt; Signature Farms Lemon Juice; Chobani Flip Non-Fat Greek Yogurt Blueberry B-Fast; O Organics Maple Syrup, Organic, 100% Pure; Justin's Peanut Butter Blend, Honey; Talking Rain AQA Water, 9.5 pH

Preheat oven to 350°F and line a 8” cake pan or baking dish with parchment paper.

In a bowl, whisk flour, vanilla and unflavored protein powders, peanut butter powder and baking soda.

In a large bowl, whisk together hot water, mashed banana, butter and lemon juice.

Add dry mix to wet, and gently fold until just combined.

DO NOT OVER-MIX or protein powder will make the cake dense.

Pour batter into pan, and bake for 22-25 minutes.
Don’t let the batter sit out.
A tester inserted into the center should come out clean and center of cake springy to touch.

Let cool in pan for 10 minutes then transfer to a cooling rack to cool completely.

Frosting:

```
Let cool completely first.
```

In a small bowl combine yogurt and protein powder and optional stevia sweetener. Stir until uniform.

```
Spread frosting over cake.
```

Caramel:

In a bowl, combine protein powder, peanut butter powder, peanut butter, maple syrup and water (little at a time). Mix until smooth.

Spread over frosting and top with sliced bananas.

Protein Banana Cake

Serves 8

10 mins prep

22 mins cook

32 mins total

What you need

Protein Frosting:

Protein Caramel:

How to make

Frosting:

Caramel: