You’ll love this gluten-free chocolate banana protein bread recipe from Protein Pow.
Talk about having your cake, while eating it too! The bread is also perfect for the whole family to enjoy as a healthy treat that actually doesn’t taste healthy, but is! It’s really filling too.
Oh, oh, oh before I forget: the bread freezes really well too. Just make it, let it cool, eat what you like, and freeze the rest if you want! Or cut it into 10 to 12 slices, freeze them all, and just defrost a slice a day to enjoy with your morning or afternoon coffee.
Ingredients (serves 10)
200g Protein Pow whey flour
3tbsp unsweetened cocoa powder
4tbsp pure maple syrup (or honey)
2½tbsp coconut oil
2 eggs or 4 egg whites (whisked)
1tsp pure vanilla extract
3 over-ripe bananas (mashed )
1tsp baking soda
½tsp salt
100g dark chocolate drops (75g for the bake, and 25g to sprinkle on top before baking)
Method
Preheat the oven to 170°C and grease or line a loaf tin.
Mix together the flour, cocoa powder, baking soda and salt in a medium bowl.
In a large bowl whisk together the honey/maple syrup, melted coconut oil, eggs and vanilla extract. Add the mashed bananas and mix to combine.
Gradually add the flour mix and chocolate drops to the wet ingredients – gently fold in until combined. Do not overmix.
Pour the mixture in to the tin, and use the remaining chocolate drops to sprinkle on top of the loaf and press down.
Bake for 40 minutes, check with a toothpick to see if the bake is cooked – if it comes out clean it’s done.
Remove from the oven, leave in the tin for five minutes to cool then transfer to a wire rack to cool down.
