This recipe for Low Carb Banana Bread just keeps getting better and better! Made with our Protein Muffin Mix,it’s super quick to make and taste absolutely phenomenal. #loveyourmuffins
15 Slices
1 packet of Protein Muffin Mix (340g) 320g mashed banana 3 eggs or 180g egg white 100ml milk of choice (we used almond milk) 100g light sour cream 50g desiccated coconut 1 level tsp cinnamon 2 level tsp ground cloves Optional: 2 teaspoons of Natvia sweetener (if you have an extra sweet tooth)
--Preparation Preheat your oven to 180 degrees celsius. Line a large loaf tin with baking paper and lightly spray with oil --Method Empty the packet of Protein Muffin Mix into a large mixing bowl. In another large mixing bowl add the bananas and mash with a potato masher or a fork until no big lumps are left Then add the milk, eggs, sour cream, coconut, cinnamon and cloves and combine with a whisk or fork Pour the wet mixture into the dry mix and gently fold to combine Pour the mixture into the lined loaf tin. Use a spatula to scrape down the edges of the bowl --Bake Place in the preheated oven and bake for 80-90 minutes or until a skewer comes out clean. Remove the tin from the oven and wait 5 minutes before removing the loaf from the tin and placing on a cooling rack. --Storage Once cooled completely, pop the low carb banana bread into a container with a tea towel over the top, and keep in the fridge for up to 5 days.