Raw Protein Banana Cake

Makes 10 - 12 slices

Raw Protein Banana Cake


For the base:

  • 2 scoops (60g) Bioflex Nutrition Proflex in Salted Caramel or Vanilla
  • 120g peanut pieces
  • 120g almond meal
  • 40g coconut oil - melted
  • 50g peanut butter
  • 5g coconut sugar
  • 1 teaspoon vanilla essence
  • 60ml almond milk

For the filling:

  • 1 scoop (30g) Bioflex Nutrition BioFurnace in Banana
  • 2 bananas
  • 150g coconut cream - thick component
  • 2 tablespoons no added sugar maple syrup
  • 50g almond spread
  • 1 teaspoon vanilla essence
  • Pinch of salt

For the topping:

  • Peanut pieces
  • Shredded coconut
  • Handful white chocolate pieces
  • 1 tablespoon coconut oil


  1. Line an 8 x 8 inch baking tin or cake tine with baking paper.
  2. To make the base: Combine all dry ingredients in a bowl and combine all wet ingredients in a separate bowl. Mix the wet ingredients to combine.
  3. Pour wet ingredients in with dry ingredients and mix well.
  4. Pour into the base and press down evenly.
  5. To make the filling: Place all ingredients in a processor and blend well.
  6. Pour the filling mix over the base mix and spread evenly.
  7. To make the topping: Melt the white chocolate and coconut oil together.
  8. Pour over the filling and sprinkle peanut pieces and shredded coconut over the top if you wish.
  9. Allow to set for two hours minimum in the fridge.
  10. Slice with a sharp knife. Best stored in the fridge.

Nutritional Information

Per serve (82g) / Per 100g

Energy (kJ): 1700/2050 | Protein (g): 15.3/18.5 | Fat (g): 36.1/43.5 | Saturated Fat (g): 18.1/21.9 | Carbohydrates (g): 5.6/6.7 | Sugar (g): 2.7/3.3 | Sodium (mg): 29/35