Protein Chocolate Banana Bread
This chocolate bread by our lovely Samantha Hadadi would make the perfect treat at any time of day.
Ingredients
- 10 tbsp Almond or peanut butter
- 1 tsp Apple cider vinegar
- 2 tbsp Aquafaba
- 1 1/4 tsp Baking powder
- 1 1/4 tsp Bicarbonate soda
- 1 1/3 cup Brown rice flour
- 1 1/4 cup Coconut sugar
- 4 tbsp Dairy free milk
- 130 g Dark chocolate
- 1 tsp Freshly brewed espresso coffee
- 1/2 cup Lucy Bee cacao
- 2 tbsp Maple syrup
- 1 1/2 Medium avocado
- 1/3 cup Protein Smoothie Chocolate or Banana
- 1/4 tsp Salt
- 3 tbsp Tinned coconut milk
- 1 tsp Vanilla paste
- 3 Very ripe bananas
Frosting
- 100 g Chocolate
- 1 tbsp Coconut oil
- 1 tbsp Lucy Bee cacao
- 1 tbsp Maple syrup
- 1 Medium avocado
- 1 pinch Salt
- 1 tsp Vanilla paste
Instructions
- Start by lining a loaf tin and preheat the oven to 160C.
- Blend together the bananas, avocado, nut butter, maple syrup, milk, vanilla, espresso and apple cider vinegar until completely smooth.
- Next, stir together the dry ingredients – the flour, protein, almonds, coconut sugar, bicarb and baking powder, salt and cacao – until combined.
- Stir the wet ingredients into the dry ingredients until combined, then stir through the chocolate chips, adding a tablespoon or so of milk to loosen, if needed. Spoon into the prepared loaf tin and place in the oven to bake for around 1 hour and 10 minutes, or until the cake is cooked through and a skewer comes out clean. Remove from the oven and leave to completely cool.
- In the meantime, gently melt the chocolate for your frosting in a bain marie with the coconut oil. Place in a blender with the remaining ingredients and blend until smooth. Spread the frosting over the cooled cake, then cut into slices and serve.
Nutrition
Nutrition Facts
Protein Chocolate Banana Bread
Amount per Serving
Calories
515
% Daily Value*
Fat
22
g
34
%
Saturated Fat
5
g
31
%
Sodium
2856
mg
124
%
Carbohydrates
71
g
24
%
Fiber
8
g
33
%
Sugar
38
g
42
%
Protein
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
