Banana bread is one of life’s greatest comforts, but it can be far from wholesome. I bought these little loaf cases from Waitrose a while ago and have been wanting to use them for something I can snack on during those 3pm sugar cravings I know so well. No longer a straight-up carb party, I’ve added a whey/casein blend protein powder to this, to level the nutritional content a bit.
I’ve used hazelnuts, but walnuts or almonds would work well too, as would vanilla or banana whey. If you don’t care about the protein
evaluate your prioritiessubstitute with flour instead. If you want to lower the fat content, leave the nuts & chocolate out altogether and switch the almond milk for water. Play around with it to suit your taste/macros.
- 2 medium bananas, mashed
- 2 scoops of whey protein
- 170g whole wheat flour
- 2 tsp baking powder
- 2 egg whites
- 10g stevia
- 1 tsp cinnamon
- 150ml almond milk
- few squares 70% dark chocolate, roughly chopped
- Handful of chopped hazelnuts, roughly chopped
- 1 tbsp Maca powder (optional for a superfood boost/slightly malted flavour)
Preheat the oven to 180C, 170C fan.
Mix all the dry ingredients together, except for the nuts and chocolate. Mix together the wet ingredients, including the bananas, then add them to the dry. The texture should be like a thick, stiff cake batter, that falls off a spoon when you tap it sharply.
Add the hazelnuts and chocolate and stir up together. Put into greased cases, as above, or a large greased loaf tin. I use coconut oil for a clean grease. Fill them very slightly past half way, as they’ll rise.
Baking time depends on your oven and the size of the loaves. I baked mine for 30 mins, a larger cake will take 45-50. After 30 mins uninterrupted baking (do not open that door) insert a skewer or sharp knife and it should come out roughly clean. If it’s covered in uncooked cake batter, give it another 10 and check again. When they’re baked, leave to cool slightly on a wire rack.
Will keep in an air tight tin for 4-5 days.