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Protein Chocolate Banana Bread

Dessert

  • Serves: 10
  • Prep 30mins, Cook 60mins
  • 515 kcals / serving

Recipe Info 


This chocolate bread by our lovely Samantha Hadadi would make the perfect treat at any time of day.

Instructions

Step 1 -

Start by lining a loaf tin and preheat the oven to 160C.

Step 2 -

Blend together the bananas, avocado, nut butter, maple syrup, milk, vanilla, espresso and apple cider vinegar until completely smooth.

Step 3 -

Next, stir together the dry ingredients – the flour, protein, almonds, coconut sugar, bicarb and baking powder, salt and cacao – until combined.

Step 4 -

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.

Step 5 -

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.

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