01.08.2018

Super tasty, super healthy banana bread

I’m forever trying to make my favourite sweet treats just that litle bit healthier. I luuuurve banana bread and whilst I’ve found ways of making it fat free or low sugar, this recipe (adapted from Neat Nutrition) makes a really tasty and filling snack. I’ve been sending my husband off to work with a couple of slices to keep him away from those work biscuits and I’ve been enjoying mine after workouts with a little nut butter or cream cheese.

Recipe:

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

Method:

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.

 

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