Dessert

Banana Protein Breakfast Cake Recipe

ByLana Polati November 4, 2025November 4, 2025

Introduction

This banana protein breakfast cake is the ultimate sweet breakfast treat! Packed with nearly 40 grams of protein, it’s gluten-free, dairy-free, and completely cottage cheese free. It’s like a cross between a baked pancake and banana bread, perfect for a nutritious start to your day.

A close-up of a golden spoon holding a spoonful of soft, crumbly baked dessert with a light brown base and chunks of melted dark chocolate scattered throughout. The background shows a white baking dish filled with more of the same dessert. The texture looks moist and slightly gooey with a mixture of smooth and chunky bits, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ripe banana, mashed
2 egg whites
1 whole egg
¾ tsp vanilla extract
1 tsp maple syrup
1 scoop unflavored protein powder (dairy-free or whey)
2 tbsp gluten-free oat flour
1 tsp grain-free baking powder
1 tsp cinnamon
1-2 tsp dairy-free mini chocolate chips (optional)
Flaky salt, to serve

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 7×5.25 inch baking dish thoroughly.
Step 2: In a tall measuring cup or blender container, combine the mashed banana, egg, egg whites, vanilla extract, and maple syrup. Blend until the mixture is smooth using an immersion blender or regular blender.
Step 3: Add the protein powder, oat flour, baking powder, and cinnamon to the wet ingredients. Blend again until a smooth batter forms.
Step 4: Pour the batter into the prepared baking dish. Sprinkle the mini chocolate chips evenly on top if using.
Step 5: Bake for 23-25 minutes, or until the cake is set in the center.
Step 6: Remove from the oven and let cool before serving. Finish by sprinkling flaky salt on top for a delicious contrast.

Tips & Variations

Blend the batter instead of mashing or whisking to avoid chunky banana pieces and achieve a smooth texture.
If you don’t have a baking dish, try baking this recipe as muffins in a muffin tin—just watch the baking time as it may vary.
For a different sweetness option, substitute maple syrup with honey.
Almond flour can be used as a substitute for oat flour, though oat flour helps bind the cake best.
You can omit the mini chocolate chips for a less sweet version.

Storage

Store the banana protein breakfast cake in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions wrapped tightly for up to one month. Reheat in the microwave or oven until warmed through before serving.

How to Serve

A close-up view of a baked chocolate chip cookie bar inside a white rectangular ceramic dish, with a golden-brown top layer dotted with melted and solid dark chocolate chips, showing a soft, gooey texture just beneath the surface. A gold spoon lifts a portion from the dish, revealing the dense, chewy inside layer filled with more chocolate chips and a slightly toasted edge. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein powder?

Yes, you can substitute the unflavored protein powder with any protein powder you prefer, such as whey, pea, or rice protein. Just keep the quantity the same.

What if I don’t have oat flour?

If you don’t have oat flour, almond flour is a good alternative; however, the texture might be slightly different since oat flour acts as the best binder for this recipe.