This Banana & Hazelnut Cake, made with Perfect Protein Elevated Brain Booster, is a wholesome twist on a classic favourite. The moist, flavourful cake combines ripe bananas and roasted hazelnuts for a perfect balance of natural sweetness and texture. Enhanced with an extra boost of protein, it’s a treat that nourishes your body while satisfying your sweet tooth. Topped with a creamy homemade chocolate hazelnut frosting, this cake is both indulgent and functional – ideal for those looking to support brain health without sacrificing flavour. Garnish with shaved chocolate and chopped hazelnuts for a truly decadent finish!
Recipe by Teri-Ann Carty
Ingredients:
Cake Ingredients
- ½ cup olive oil
- ¼ cup white sugar
- ¼ cup brown sugar
- 2 bananas, mashed
- 2 eggs, room temperature
- 1 tbsp vanilla
- 1½ cup flour
- ¼ cup Perfect Protein Elevated Brain Booster
- 1 tsp baking powder
- ¾ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup roasted hazelnuts, roughly chopped
Frosting Ingredients
- ½ cup butter, softened to room temperature
- ½ cup homemade chocolate hazelnut spread
- 2 cups icing sugar
- 1 tsp vanilla
- Pinch of salt
- 2 tbsp milk
- Shaved chocolate and chopped hazelnuts to garnish
Directions:
- Preheat oven to 350F. Line a 8×8 pan with parchment paper and set aside.
- Add olive oil, banana and sugars to a medium large bowl. Use a whisk to vigorously combine.
- Add eggs and vanilla and whisk again
- Place a fine meshed sieve over the bowl. Add flour, protein powder, baking powder and soda, cinnamon and salt to the sieve. Use the heel of your hand to tap sieve over wet ingredients.
- Whisk dry ingredients into wet until a smooth batter forms. Fold in chopped hazelnuts.
- Add batter to prepared pan. Tap the pan firmly to release any air bubbles.
- Bake for 55-60 minutes until a toothpick comes out clean from the centre of the cake.
- Allow the cake to cool completely before frosting.
- Add butter and chocolate hazelnut spread to the bowl of a stand mixer with the paddle attachment.
- Beat together until smooth and fluffy.
- Add 1/2 cup icing sugar at a time until incorporated. Scrape down sides as needed.
- Add vanilla, salt and milk. Beat again until smooth.
- Remove cake from the pan. Frost the cake with as much frosting as you desire. You can freeze leftover frosting!
- Finish cake with chopped hazelnuts and shaved chocolate. Enjoy!
If you try this recipe, let us know! Don’t forget to tag your photo with @botanicahealth on Instagram. We love seeing your creations! Be well, friends!