There’s nothing like a slice of warm banana bread enjoyed with a warm beverage of choice. This recipe is incredibly easy to make and the end result was seriously delicious and moist.
Depending on how thick you slice the loaf, you should be able to get about 8 to 10 slices out of this loaf. The Layman loves his banana bread so I sliced it up pretty thick.
(This is not recommended for anyone on a calorie restricted diet)
Serving – 1 thick slice
4 ripe bananas
½ cup almond flour or coconut flour (I used almond flour – it is slightly higher in protein and fat, but lower in carbs than coconut flour)
2 scoops chocolate whey protein powder (I used Biogen Iso-Whey, but any brand will do)
½ cup peanut butter (I used Woolworths Organic peanut butter, as it has no added sugar or salt and the natural peanut oil really made for a soft moist loaf)
3 Tbsp honey (I used raw honey, was going for the healthiest version possible)
1 Tbsp baking powder
1 Tbsp baking soda (bicarbonate of soda)
2 Tbsp vanilla essence
¼ Tbsp cinnamon
Heat the oven to 175 degrees (350 F). Prepare a standard loaf tin with spray and cook.
Mash the bananas with a fork in a medium-sized bowl.
Add the eggs to the mashed banana and mix well.
In a separate larger bowl add all the other ingredients (almond flour, whey protein powder, peanut butter, honey, baking powder, baking soda, vanilla essence and cinnamon).
Add the banana egg mixture and combine well.
Pour mixture into the loaf tin.
Bake for 40 – 45 minutes (I checked the loaf after about 35 minutes and left it to bake for a further 10 minutes).
Best served warm out of the oven.