Low Carb Banana Choc Chip Muffins
The ultimate cafe treat just got healthier. Our Protein Bread Banana Bread has all the moistness and sweetness of regular banana bread, without the high sugar load. Only 8g carbs and 12g protein per slice.
1 packet (340g) of Plant-Based Protein Banana Bread 3 large overripe bananas (approx. 300g) 3 eggs 1/3 cup (80ml) milk of choice 1/4 cup ( 60ml) 60 melted butter or coconut oil Extra banana to decorate (optional) --Important tip Like other banana bread recipes, you’ll get the best tasting loaf by using overripe bananas – brown and spotty are ideal! --Recipe tweak Add 100g of chopped walnuts for a beautiful banana and walnut loaf.
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 the banana 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. Pour the batter into the lined loaf tin. Use a spatula to ensure no mixture is wasted. Spread out the mixture and decorate with extra banana (optional) Place on the top shelf of pre-heated 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 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.