The 180 High Protein Banana Cake


The 180 High Protein Banana Cake

By 180 Nutrition

Think of this recipe as a healthy treat. Something to take the pain away when you are looking for a quick fix. Even though this super delicious high protein snack is healthy, it does contain two bananas. This is certainly not a bad thing, but if you are on a weight loss plan, it is something you should be aware of as bananas have a higher sugar content than pipped fruit.

That aside, it certainly makes for a tasty paleo friendly dessert or snack that’s high in protein and good fat! So enjoy…


  • 2 tbs organic ghee
  • 1 tsp vanilla essence
  • 2 organic eggs
  • 2 bananas
  • 2 tbs mineral water
  • 1 & 1/2 cups of almond meal
  • 3/4 – 1 cup 180 coconut protein powder
  • Raisins to taste
  • Stevia to taste
  • Nutmeg to sprinkle on top


Pre-heat oven to 170°

Mix the ghee, stevia and vanilla essence together in a bowl.

Then beat the eggs together lightly&  add them to the bowl.

Mash the two bananas and add them to the bowl.

Then add the mineral water.

Add the almond meal and the 180 protein powder and mix it all together.

Pop into a lined tin and bake for 60min at 170°. If you want it a little browner then increase heat to 180° for an added 10min.

When the knife comes out clean it’s done!

And there you have it! Another high protein healthy recipe to snack on.

Recipe by Caroline Howe.



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    8 Responses to The 180 High Protein Banana Cake

    1. Kavisha
      February 26, 2012 at 3:22 pm

      Made with a few modifications.

      2 tbs coconut oil
      1 tbs vanilla essence
      1 egg
      2 egg whites
      2 bananas
      2 tbs mineral water
      1 & 1/2 cups of almond meal
      3/4 180 coconut protein powder
      1 tsp cinnamon

      Baked in 160 degree oven for 40 mins. Turned out great. Yum!

      • 180nps
        February 27, 2012 at 8:04 am

        Thanks for sharing! I’m a big fan of cinnamon myself… If you have any more recipes/ideas, feel free to share with everyone on the blog :)

    2. Caroline Howe
      February 27, 2012 at 8:49 pm

      You know the swap for coconut oil is a fabulous idea. I’ve started doing that myself.

      Add a handful of pecans to the mix and make them into muffins. They are amazingly delicious!!!

      • 180nps
        February 28, 2012 at 7:37 am

        Caroline, I tried the loaf you brought in yesterday…. What was that?? It was beautiful!

    3. Dani @ Fitness Food And Style
      August 22, 2012 at 3:37 pm

      I always try and make supportive breads/muffins eg: banana, carrots and zuchinni choc cakes esp with our kids birthday cakes. I’ll share a post when I do my next one. Thanks for sharing xxDani

    4. Phillip
      October 22, 2012 at 12:11 pm

      Wow just made this and it turned out great. Thanks for the modification Kavisha.

    5. Kay
      December 16, 2012 at 10:55 am

      Is the mineral water in the recipe meant to be flat or sparkling?

      • 180nps
        December 17, 2012 at 9:55 am

        Hey Kay, it needs to be sparkling. Caroline tells me it makes a difference because the bubbles are like bi-carb soda & it helps make the cake light & fluffy… Cheers, Guy

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