I love this bread – so simple to throw together and a great way to use up very ripe bananas. I will often purchase a load of really ripe bananas if they are in the sale just to make this loaf. Instead of raisins you could add a handful of chopped nuts or seeds. I often add a scoop of plain or vanilla protein powder to the mix as well to make this a really satisfying breakfast option. Ideal as a post workout snack or tea time treat for the boys after school.
Difficulty – Easy
Time – 10 minutes preparation, 30-40 minutes cooking
Serves – Makes 1 x 2lb loaf
What’s good about it?
A naturally sweet bread high in protein thanks to the addition of eggs and protein powder. Bananas are a great source of energising B vitamins and potassium which may help relieve muscle cramps especially after exercise
- Grease and line a 2lb baking tin
- Preheat the oven to 180C, gas mark 4
- Place all the ingredients in a food processor and blend to form a thick batter.
- Pour the batter into the loaf tin and smooth the top. If you wish scatter over a few chopped nuts over the top.
- Bake in the oven for 30-40 minutes or until a skewer inserted into the bread comes out clean.
- Allow the bread to cool in the tin for 5 minutes before turning out on a wire rack.
- Cool completely then slice and serve.
If you need to avoid eggs in this recipe try soaking 1tbsp chia seed or flaxseed in 2tbsp water for 10 minutes before adding to the processor. Pysllium husks can also be used in the same way.
30g vanilla protein powder
2 ripe bananas
50g coconut flour
1tsp vanilla extract
1tsp cinnamon powder
1tsp baking powder