Gluten Free Banana Protein Snack Cake

by Jenni Ritchie on October 23, 2017

Monday! We are having THE most beautiful fall up here in Canada.  The weather is warm and the colours are fantastic.   We've been trying to spend as much time outside as we can since winter is inevitable and around here, it's going to be chilly.  Very chilly.  I actually love the versatility in weather that we experience.  I can't imagine having a green Christmas or a fall without the beautiful changing colours.  It has been a part of my life since the day I was born and I've come accustomed to it.  It gives us a chance to fully experience the beauty of nature.  

I've been burning up the kitchen with all things pumpkin but today we had some bananas that were on their way out so it was time to switch gears.  I was craving something that I could have with a morning coffee once I put my little guy down for his nap.  Obviously a snack cake came to mind so I put this recipe together on the fly and it turned out unreal.  Huge slices with amazing macros and super moist!  Gluten free too!


  • 1/2 cup Coconut Flour
  • 1/3 cup Stevia 
  • 2 scoops Vanilla Whey
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 Bananas
  • 2 Egg Whites
  • 1/2 cup Greek Yogurt
  • 1/2 cup Unsweetened Apple Sauce


Preheat oven to 350 degrees.  Combine all your dry ingredients.  In a separate bowl, mash your bananas and then mix into remaining wet ingredients.  Add your wet ingredients to your dry ingredients and mix well.  Spray a 9x9 pan with non-stick spray and add mixture to pan distributing evenly.  Bake 20-25 minutes or until a tooth pick comes out clean.  Cut evenly into 9 squares.

Nutritional Information (per slice)
1 gram of fat
14 grams of carbohydrates
9 grams of protein
100 calories


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