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Blueberry Banana Bread

Berry-licious Banana Bread? Why not! 😍 This Blueberry Banana Bread is a super fruity and moist loaf. Perfect for a brekkie or snack with a nice strong coffee. Super filling with just over 12g of protein per serve.

12

1 packet of Plant-Based Protein Banana Bread 3 x large overripe bananas (approx. 300g) 200g (1.5 cups) of frozen blueberries 3 eggs 80ml (⅓ cup) milk of choice 60ml (¼ cup) melted butter or coconut oil --important tip Like other banana bread recipes, you’ll get the best tasting loaf by using overripe bananas – brown and spotty are ideal!

Preheat a fan-forced oven to 160°C and line a small loaf tin (9cm x 20cm) with baking paper, or use a silicone loaf tin. Using a fork, roughly mash bananas in a bowl. Empty the packet of banana bread mix into a large bowl. In a separate bowl, whisk together eggs, melted butter/oil, milk and mashed banana. Pour the wet mix into the dry mix and gently fold until just combined. Fold in the frozen blueberries gently. TIP - Try and use berries straight out the freezer. As the berries thaw out, the juice will start to colour the batter. Pour the batter into the lined loaf tin. Use a spatula to ensure no mixture is wasted. Spread out the mixture and decorate with additional berries. Place on the top shelf of preheated oven and bake for 70 minutes. Check with a skewer and if needed, bake for another 10 minutes. After baking, remove from tin and place on cooling rack. Chill & Slice Protein Blueberry Banana Bread must chill for at least 2 hours before slicing with a sharp serrated bread knife. For best results we recommend chilling overnight, wrapped in a tea towel before slicing. Storage Protein Banana Bread must be stored in the fridge (1-4°C) for up to 5 days, or in the freezer (-18°C) in sandwich bags for up to 3 months.