3 bananas mashed (over ripe bananas work best and this recipe is a good way to use up bananas that no-one likes the look of…)
2 tbsp melted coconut oil
1. scoops of plain or vanilla protein powder
100g greek yogurt
2 egg whites
1tsp baking powder
2 tsp cinnamon
20g chia and 25g flax (i used 45g of a combined flax and chia mix from linwoods)
80g oats blitzed into flour
2 tbsp nut butter
2 tbsp almond milk
pinch of salt
1, Blend the oats into a fine flour and set to one side 2. Mash the bananas in a large bowl and add the melted coconut oil, yogurt, protein powder, egg whites, nut butter and almond milk and blend until you get a smooth paste (or mix – i just used good old elbow grease!) 3. Add the oat flour, flax, baking powder, cinnamon and salt and fold into the wet ingredients to form a thick smoothie like mix 4. Pour into a lined loaf tin 5. cook at 160 degrees for 40 mins (admittedly I found that mine needed longer than the original recipe suggested so it’s worth checking on the loaf after 40 mins).
I added a handful of chopped walnuts and a drizzle of honey into the cake mix to add a little sweetness and crunchy texture (plus I firmly believe that you can’t have banana bread without walnuts).
We ate it so quick that I only just got to photograph the late piece…I will definitely be making this again soon.