If you’re looking for a high-protein snack or dessert that doesn’t compromise on flavour, this High Protein Biscoff Banana Cake is for you. Combining the natural sweetness of ripe bananas with the indulgent taste of Biscoff and a boost of protein, it’s the ultimate guilt-free treat.

Perfect for afternoon tea, post-workout fuel, or even breakfast on the go, this recipe is a great way to enjoy something sweet while still supporting your wellness goals.


Why You’ll Love This Banana Cake

  • Protein-rich – ideal for muscle recovery or high-protein diets

  • Great for meal prep – slice and store for the week ahead

  • Moist and indulgent – thanks to ripe bananas and Biscoff

  • Family-friendly – a hit with kids and adults alike


Ingredients

Serves: 12
Prep + Cook Time: 50 minutes

Banana Cake

  • 3 ripe bananas (approx. 500g)

  • 150g self-raising flour

  • 2 eggs

  • 3g baking powder

  • 60g equ Very Vanilla protein powder

  • 60mL milk of choice

  • 45g light butter, melted

  • 5mL vanilla extract

  • 50g Biscoff spread, melted

Icing

  • 120g caramel protein yoghurt

  • 20g Biscoff spread


Method

  1. Preheat the oven to 180°C (fan-forced). In a large bowl, mash the bananas and mix with the eggs, milk, melted butter, and vanilla extract.

  2. Add dry ingredients: Fold in the flour, protein powder, and baking powder. Mix until a thick batter forms.

  3. Swirl in Biscoff: Pour the batter into a lined loaf tin. Dollop melted Biscoff on top and swirl gently using a knife.

  4. Bake for 40 minutes, or until a skewer inserted into the centre comes out clean.

  5. Cool and ice: Mix yoghurt and Biscoff spread until smooth. Once the banana cake has cooled, spread the icing on top.


Nutrition Per Serve (Estimated)

  • Calories: ~180–220 (varies by protein used)

  • Protein: ~10–12g

  • Fat: ~6–8g

  • Carbohydrates: ~20–25g


Tips and Variations

  • Make it dairy-free: Use plant-based protein and yoghurt alternatives

  • Add crunch: Sprinkle crushed Biscoff biscuits on top for extra texture

  • Storage: Keep refrigerated in an airtight container for up to 5 days