Banana Caramel Cake

Name: Banana Caramel Cake
Yield: 159 cals
Ingredients: 3 Ripe bananas; 1 C Choice of milk; 2 Whole eggs; 1 tsp Vanilla extract; 2 scoops or packets of Devotion Salted Caramel Cone Protein powder or Bananas Foster Protein.; 2 C Oats (blended, whole or a mixture); 1 tsp Baking powder; ⅓ C Sugar-free chocolate chips, optional

Devotion Kitchen Updated Mar 18, 2026

3 ripe bananas 1 C your choice of milk 2 whole eggs 1 tsp pure vanilla extract 2 scoops or packets of Devotion Salted Caramel Cone Protein powder 2 C old fashioned oats (blended, whole or a mixture) 1 tsp baking powder ⅓ C sugar-free chocolate chips Bake for 25 minutes at 350 degrees.

8g Protein

159 Calories

3 Ripe bananas

Already in your kitchen
1 cup Choice of milk

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2 whole eggs

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1 tsp Vanilla extract

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2 scoops or packets of Salted Caramel Cone Flavor Protein Powder, 2lb

Exact flavor used in this recipe
2 cups Oats

Blended, whole or a mixture
1 tsp Baking powder

Already in your kitchen
⅓ cup Sugar-free chocolate chips, optional

Already in your kitchen

Cals: 159
Protein: 8g
Carbs: 10g
Fiber: 1g
Fat: 7g

Preheat oven to 350 degrees F. Spray a rectangular baking pan with non-stick cooking spray.
In a blender, add bananas and wet ingredients. Pulse/Blend until well combined. In a large bowl, add all dry ingredients and mix well. Add wet to dry and stir until all ingredients are moistened. Blend in chocolate chips. Pour into prepared pan.
Bake approximately 25 minutes.
Cool and cut into 12 squares
Notes: Leftovers should be kept in the fridge in an airtight container for up to a week.
For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.