I was in the mood for something sweet and cakey (if cakey is even a word?). I also had a few really ripe bananas sitting on the counter that needed to be used before they started to attract flies. The obvious decision was to make a banana chocolate chip protein cake.

I am a sucker for a moist protein cake. I am in no way ashamed to admit that I have already had about 4 pieces of this cake. When something is this good, it is pretty hard not to just devour it. My dad has sure liked it as well. He takes it to work with him for a snack. It is a pretty good deal for me. He buys the ingredients and in return I get to make him some delicious treats.

This cake was like a moist banana bread that was full of delicious dark chocolate chips and chocolate chunks. I used sugar free milk chocolate chunks from Amber Lyn chocolates. I have to say, I like any chocolate, but these milk chcoolate chunks are amazing. And since I am a little crazy for chocolate, I sprinkled some mini chocolate chips on top. Yes you counted correctly, there are three types of chocolate in this.

The banana flavor of this cake was really spot on. It had a subtle hint of vanilla. I used Musclepharm’s vanilla combat protein powder. This is the best protein to cook with in my opinion. It does not dry out like whey protein does. The best part was that it packed this delicious cake with about 9 grams of protein per slice. That is way more protein than any other cake you will find out there, but who is counting anyway? :)

[tasty-recipe id=”3222″]