Autumn is finally here and that can only mean one thing.. lots and lots of baking. This time of year is all about comforting, yummy foods and one of my favourites has to be banana bread. It's such a classic and never disappoints! This banana loaf has a little twist and is just that little bit healthier, with less sugar and added protein!
My absolute favourite vegan protein powders are from Unicorn Superfoods. They currently have three flavours, chocolate fudge, caramel slice and vanilla cake - all equally as delicious and the smell of them alone is enough to have you drooling, but they don't leave any bitter aftertaste and make any sweet treat or breakfast taste just that bit more enjoyable and gives you that boost of protein! I added their caramel slice protein powder to this recipe as it gives the banana loaf a delicious hint of caramel and I absolutely love it!
- PROTEIN BANANA BREAD -
Prep Time: 15 mins Cook Time: 40 mins
You will need:
- 3 ripe bananas, mashed
- 1/3 cup coconut oil, melted
- 1/3 cup caster sugar or sweetener (if you want low sugar)
- 1 tsp bicarbonate soda
- 1 tsp vanilla extract
- 1 cup self-raising flour
- 1/2 cup Unicorn Superfoods caramel slice protein
- 1/4 cup vegan dark chocolate chips
Method -
1. Preheat the oven to 180C and line a loaf tin with parchment paper.
2. In a large mixing bowl/stand mixer, mash the bananas. Melt the coconut oil in a mug in the microwave for 35 seconds then add this to the bowl with the bananas.
3. To the same bowl, add the vanilla extract, caster sugar and bicarbonate soda. Stir everything together until completely combined.
4. Gradually add the self-raising flour and protein powder, mixing as you go. Mix until completely combined and the mixture is relatively smooth.
5. Fold in the vegan dark chocolate chips using a spatular/wooden spoon.
6. Pour the mixture out into the loaf tin and place in the oven for 40 minutes until the loaf is a deep golden brown. You can also use a skewer/toothpick and use this to poke through the middle of the loaf, if it comes out clean then the loaf is cooked.
7. Once the banana coffee loaf has been removed from the oven, allow it to cool on a cooling rack for at least 20 minutes before enjoying it!
I hope you love this recipe as much as I do!
What's your favourite autumn treat?
Love Always,
Shannon x
This looks so good! I've never made banana bread before, but after all of the hype from last year, it feels like something that I need to try haha! Definitely need to try this recipe, thanks for sharing xx
ReplyDeleteHannah | https://luxuryblush.co.uk/