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Preheat oven to 180°C.
Add all brownie ingredients to a bowl and blend with an immersion blender until smooth, with no banana lumps.
Pour into a greased and lined 11.7cm pan. Lightly spray the baking paper with oil to help prevent sticking, or use a silicone pan.
Bake for 15 minutes, then allow to cool.
Meanwhile, blend or mix the cottage cheese, vegan protein and vanilla until creamy.
Spread the cheesecake frosting over the cooled brownie. Finish with a dusting of cacao and a little grated chocolate, if you like.