Chocolate 180 Banana & Pumpkin Seed Cake

Content by: Lynda Griparic


This homemade tasty little number is high in protein and good fats. Perfect to keep handy in the fridge or freezer for those snack moments. 🙂

We also recommend adding more or less banana and rice malt to suit sweetness. We always err on the side of caution because of sugar content.


  • 80 – 100g organic dark chocolate 85% cocoa or more (melted)
  • ¼ cup tahini
  • 3 eggs
  • 1 ripe banana
  • ½ cup pumpkin seeds
  • 4 scoops (1 cup) 180 nutrition Protein superfood blend
  • 1 tbsp rice malt syrup


  1. Melt dark chocolate in a small bowl.
  2. Add tahini, stir and set aside. This will be the topping.
  3. Preheat the oven to 200 degrees.
  4. Whisk eggs in a small bowl and set aside.
  5. In a large bowl, mash the banana roughly and then add 180 Nutrition, eggs, pumpkin seeds and rice malt syrup.
  6. Mix with hand until well combined.
  7. Pour mixture into a baking tray lined with baking paper.
  8. Bake in oven for 25-30 minutes.

Whilst baking, make topping

Melt 80-100g of 85% dark organic chocolate. Once melted, mix in 1/4 cup of tahini.

  1. Take out of oven and pour chocolate and tahini topping onto cake.
  2. Place in fridge for an hour until topping is semi solid.
  3. Slice and enjoy

Recipe created by Lynda Griparic Naturopath.

Lynda Griparic

This article is brought to you by Lynda Griparic. Lynda is a qualified naturopath, nutritionist, writer, and speaker with over 14 years of experience in the health industry. Lynda specialises in gut health and weight loss. She has extensive experience in running healthy, effective, and sustainable weight loss programs and... Read More

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1 Reply to “Chocolate 180 Banana & Pumpkin Seed Cake”
celine says:

I have tried pumpkin cake but the seed cake would be a pleasant surprise. The seeds that we are using in the baking shall be fresh or can we use the dry stored seeds too.

Comments are closed.