Share this protein cake with a crowd!

Creamy layers of pudding, banana slices and a chocolate glaze make this dessert irresistible. Graham crackers divide the layers and soften as the dessert is best after sitting for a few hours or overnight. It’s both quick, easy to make and can be doubled to share with a crowd.


27 graham crackers (3.5 sheets, about104g) Graham crackers
1 cup unsweetened almond or cashew milk
24g (3 servings) sugar free vanilla pudding mix
50g Core Nutritionals PRO Peanut Butter Banana Pudding
60g banana, thinly sliced
4 T. (60g) mini semi-sweet chocolate chips
2 T. (12g) PB2 powdered chocolate peanut butter
1 T. water

In a medium sized mixing bowl, combine protein powder and pudding. Add almond milk and whisk until smooth. Set aside for 5 minutes to thicken.

In a shallow loaf pan, line 9 graham cracker pieces covering the bottom of the pan. Pour half the pudding mixture over graham crackers. Top with 30g sliced banana.
Repeat layers: another layer of graham cracker and remaining pudding mixture and remaining 30g banana. Top with final 9 graham cracker squares.

In a small microwave safe bowl, melt chocolate chips. Mix 1T. water with PB2. Mix both together and carefully spread over the top graham cracker layer. Dust with cocoa powder or powdered peanut butter to garnish. Let refrigerate at least 2 hours or overnight before serving.

Serving Size: 1 piece
Servings: 5

233 calories, 7g Fat, 32g Carbohydrates, 8g Protein
Protein-Eclair-Cake Protein-Eclair-Cake

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