Plant Based Protein Banana Bread
Delicious cafe-style banana bread, without the sugar and carb hit! Packed with 15g of plant protein to help you power through your day!
✅ High Protein ✅ Low Carb ✅ Gluten Free
Lupin flour, almond meal, rice protein, natural sweeteners (xylitol and stevia), coconut, natural flavours and spices (vanilla, cinnamon, banana, cardamom, allspice), baking powder, salt.
CONTAINS LUPIN, AND ALMONDS.
Sesame, milk and traces of other nuts may be present.
Made with love in Sydney, Australia from at least 70% Australian ingredients.
Serving size: 92 g (1 slice)
|per serve||per 100g of mix|
|Energy||990kJ 235Cal||1690kJ 402Cal|
^Nutritional values are averages only and are subject to seasonal variation. The above values relate to the product when prepared as directed using unsweetened almond milk. #Compared to: Cake, banana, uniced, homemade (NUTTAB 2010).
To prepare one Protein Banana Bread Loaf, you will need:
• 3 large bananas (approx 300g)
• 3 eggs
• 1/3 cup milk of choice (80mL)
• 1/4 cup melted butter or coconut oil (60mL)
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.
Empty this packet of 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.
The batter into lined loaf tin. Use a spatula to ensure no mixture is wasted. Spread out the mixture and decorate, if desired.
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
Banana Bread MUST chill for at least 2 hours before slicing with a sharp serrated bread knife.
Banana Bread must be stored in the fridge (1-4°C) for up to 5 days or the freezer (-18°C) in sandwich bags for up to 3 months.