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Protein Chocolate Banana Bread

Yields10 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Protein Chocolate Banana Bread recipe

 10 tbsp Almond or peanut butter
 1 tsp Apple cider vinegar
 2 tbsp Aquafaba
 1 ¼ tsp Baking powder
 1 ¼ tsp Bicarbonate soda
 1 ⅓ cups Brown rice flour
 1 ¼ cups Coconut sugar
 4 tbsp Dairy free milk
 130 g Dark chocolate
 1 tsp Freshly brewed espresso coffee
 ½ cup Lucy Bee cacao
 2 tbsp Maple syrup
 1 ½ Medium avocado
  cup Protein Smoothie Chocolate or Banana
 ¼ tsp Salt
 3 tbsp Tinned coconut milk
 1 tsp Vanilla paste
 3 Very ripe bananas
 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

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 Facts

Servings 10

Amount Per Serving
Calories 515
% Daily Value *
Total Fat 22g34%

Saturated Fat 5g25%
Sodium 2856mg119%
Total Carbohydrate 71g24%

Dietary Fiber 8g32%
Sugars 38g
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.