Don’t miss out on banana bread just because you’re low carb. That would be sad 😢 Protein Banana Bread makes an ideal low carb breakfast.
Fast & easy to make, 1 loaf makes 12 slices to keep in the fridge or freezer, so you never struggle with low carb breakfast ideas again. If you’re looking for a Vegan Protein Banana Bread, simply use our Vegan Egg Replacer instead of real eggs. Easy Peasy & Delicious.
✅ Australian Plant Protein ✅ Low Carb – No Added Sugar ✅ Gluten Free ✅ Easy to make
🌱 From 19th January 2021, this product is made using Australian Faba Protein and contains no egg powder. This has resulted in a delicious wholemeal taste (that’s still gluten free and low carb) and means this low carb Protein Banana Bread is now totally vegan friendly 🌱
Thanks for your review, Angela! We're sorry you found the banana bread dry. Keep us posted on what you think of it with some butter. Cheers, Jo
changed recipe plant protein banana bread
Same as the old one in that it is easy to bake, I must say I was eating the old recipe one for approx 1 1/2 years and really loved it, this is nice, but not quite the same, tastes more spiced fruit bread than banana to me, but my husband thinks I'm loopy lol. will still now be my go to for breakfast each morning.
To make 1 loaf of Protein Banana Bread, you will need:
Contents of this pack
1/3 cup milk of choice
1/3 cup olive oil
2 large overripe bananas
3 large eggs or PBCo. Egg Replacer
Pro Tip – Brown, spotty, overripe bananas make the BEST Banana Bread!
PREPARE – Preheat a fan-forced oven to 160°C and line a loaf tin with baking paper.
Mix – In a large bowl, whisk together milk, eggs, oil, mashed banana, then add the contents of this pack. Stir to combine. Spoon batter into the lined loaf tin and even out. Decorate with additional banana if desired.
Bake – Place in preheated oven, and bake for 60 minutes. Test with a skewer. After baking, remove from tin and place on cooling rack for approx. 2 hours.
Slice & Enjoy – For best results, slice with sharp serrated knife. Enjoy as is or warmed with butter.
Storage – Banana bread must be stored in the fridge (1-4°C) for up to 5 days, or freezer (-18°C) for up to 3 months. Store dry mix in a cool dry place away from light.
Some of our favourite ways to use our Plant Protein Banana Bread;
Some of our favourite feedback on our Plant Protein Banana Bread:
Sandra S. ⭐️⭐️⭐️⭐️⭐️ “Brilliant Banana Bread – I love PBCo’s Banana Bread! It’s easy to make, delicious and guilt-free to eat. I always have some in the freezer for a morning/afternoon snack or breakfast on-the-run. Try it! You’ll love it!”
Caitlin M. ⭐️⭐️⭐️⭐️⭐️ “A Tasty and Guilt Free Alternative – I am so impressed by this product! It is super easy to make (using only a few ingredients) and is very tasty and nutritious!”
Gabrielle K. ⭐️⭐️⭐️⭐️⭐️ – “Love the banana bread, especially toasted (I use a flat sandwich maker). the hardest part is waiting for the bananas to get really ripe.”