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Banana Hemp Protein Cake

Try this moist and tasty banana cake!
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 30


  • 125 g butter, at room temperature
  • 3/4 cup brown sugar
  • 2 eggs, at room temperature
  • 1 cup mashed banana (approximately 2-3 ripe bananas)
  • 1 tsp vanilla essence
  • 1 tsp baking soda
  • 2 tbsp milk
  • 1 cup plain flour
  • 3/4 cup new hemisphere™ Hemp Protein
  • 1 tsp baking powder
  • 2 tbsp new hemisphere™ Hemp Seed Hulled


  • 2 cup icing sugar
  • 1/4 cup cocoa ( or more depending on taste)
  • 4 tbsp butter
  • 2 tbsp boiling water (may need more)


  • Preheat oven 160 degrees Celsius Fan Bake. Grease and line a 20cm round or square cake tin with non-stick baking paper.
  • Cream butter and sugar for approximately 10-12 minutes.
  • Sift plain flour together with baking powder in a large mixing bowl. Add new hemisphere™ Hemp Protein and set aside. Beat in eggs one at a time to the creamed butter and sugar, adding a little sifted flour to prevent the eggs from curdling. Combine mashed bananas and vanilla essence.
  • Dissolve baking soda in the milk and add to the wet mixture. Make a well in the flour mixture and gently fold in the wet banana mixture. Take care not to over mix.
  • Spoon the mixture into prepared cake tin and smooth the top with a spatula. Bake for 40 minutes or until a cake skewer inserted into the centre comes out clean.
  • Stand for 10 minutes before removing to cool completely on a wire rack. Ice when cold.
  • Serve with whipped cream or yoghurt.


  • Combine all ingredients in a small mixing bowl except the water. Pour boiling water over the butter to melt and mix with a bread and butter knife. Once spreadable, smooth over the top and sides of the cake. Sprinkle with new hemisphere™ Hemp Seed Hulled to decorate.
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