Banana Pudding Sheet Cake

Looking for a healthier dessert that doesn’t compromise on taste? Look no further! This Banana Pudding Sheet Cake is the perfect blend of sweet and nutritious. It’s ideal for family gatherings, potlucks, or just a cozy treat at home. With the creamy banana flavor and a light, protein-packed icing, this cake is sure to become a favorite.

Why You’ll Love This Recipe

1. Nutritious and Delicious: This cake combines the goodness of ripe bananas, Greek yogurt, and protein powder, making it a wholesome dessert option.
2. Kid-Friendly: This is a dessert the whole family will love!
3. Easy to Make: With simple ingredients and straightforward steps, you’ll have this cake ready in under an hour.

Here are the Main Ingredients You Will Need to Make This Cake:

Step-by-Step Instructions:

Preheat your oven to 325°F (165°C). Grease or line a 9×13 inch baking pan with parchment paper.

In a large bowl, mix together mashed bananas, applesauce, sugar-free maple syrup, Greek yogurt, eggs, and vanilla extract until well combined.

In another bowl, whisk together all-purpose flour, vanilla protein powder, zero-cal sweetener, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour the batter into the prepared baking pan and spread it evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, make the icing. In a food processor or high powered blender combine the plain Greek yogurt, protein powder, cream cheese, vanilla extract, and zero-cal sweetener. Process until smooth and creamy then store in the fridge until the cake is fully cooked and has cooled.

Remove from the oven and let the cake cool completely in the pan.

Once the cake is completely cooled, spread the icing evenly over the top.

Garnish with banana slices (50g total included in macros) and a sprinkle of cinnamon.

Slice into squares and serve.

Recipe Notes/Modifications:

• You can use any zero-calorie sweetener of your choice, such as erythritol, monk fruit, or stevia. Adjust the amount to taste, as sweetness levels can vary between brands.
• I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!
• Store any leftover cake in an airtight container in the refrigerator for up to 5 days. The cake can also be frozen (without the icing) for up to 3 months. Thaw overnight in the refrigerator before icing and serving.

Looking for other awesome Desserts to bring to Events?

Checkout my Key Lime Pie Bars, Brownie Cheesecake, or Salted Caramel Snack Balls!

This Protein-Packed Banana Pudding Sheet Cake is a delightful and healthy option for anyone looking to satisfy their sweet tooth while keeping their protein intake high. Perfect for family gatherings, post-workout treats, or just a wholesome dessert, this cake is sure to become a favorite in your household. Enjoy!

If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!