Hey Danielle! Thanks for your review, we are so pleased that you enjoyed the Banana Bread Mix. Cheers, Jo :)
Simple to prepare
I have only had 2 slices of this. The first straight out of the oven the second heated in microwave. The bananas I used were not really overripe so the taste was missing. The main thing was the texture. It did not crumble like gluten free but there was something I need to get used to.
Hey Shirley. Thanks for your review, we really appreciate it. We have a range of recipes that you might like that uses this mix, I will add the link below in case they interest you - https://lovepbco.com/high-protein-low-carb-recipes/?pid=89131 Cheers, JO :)
Hey Jaime, Thanks for your feedback. We are sorry to hear that you didn't enjoy the new recipe Banana Bread. We've been receiving many positive reviews from our customers who have tried it and loved the taste and texture, but of course, individual tastes vary. Thanks again for your feedback, I will pass this to our R&D team. Thanks, Jo
This sh*t is bananas!
Absolutely loved this ! Could not have impressed me more !
I made the mix in to little muffins it was definitely a smash with my household.
Even miss fussy pants ( my 2 year old) ate them .
To make a loaf of Plant Based Protein Banana Bread, you will need:
Contents of this pack
3 large overripe bananas (approx. 300g)
3 large eggs
80ml (1/3 cup) milk of choice
80ml (1/3 cup) butter, melted
Important Tip – Like other banana bread recipes, you’ll get the best tasting loaf by using overripe bananas – brown and spotty are ideal!
PREPARE – 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, mash bananas.
Mix – Empty contents of this pack into a large bowl. In a separate bowl, whisk together eggs, melted butter, milk and mashed banana. Pour the wet mix into the dry mix and gently fold until just combined.
Spoon – The batter into lined loaf tin. Use a spatula to ensure no mixture is wasted. Evenly spread out the mixture. Decorate with additional banana if desired.
Bake – Place on top shelf of preheated oven and bake for 55 minutes. Check with a skewer, and if needed bake for another 10 min. After baking, remove from tin and place on cooling rack for approx. 1 hour.
Chill & Slice – For best results, wrap in a tea towel & refridgerate overnight before slicing (with a sharp serrated bread knife).
Storage – Banana bread must be stored in the fridge (1-4°C) for up to 5 days, or freezer (-18°C) sliced, in sandwich bags for up to 3 months.
Some of our favourite ways to use our Plant Based Protein Banana Bread;
Some of our favourite feedback on our Plant Based 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.”
CONTAINS LUPIN, ALMOND AND EGG. May contain milk and sesame.
Made with love in Sydney, Australia
Servings per package: 12 Serving size: 72g (1 slice)^
Avg. Qty. per serving
Avg. Qty. per 100g
Avg. Qty. per 100g Dry Mix
What if I ate the whole loaf?*
802 kJ (192 Cal)
1110 kJ (265 Cal)
1580kJ (378 Cal)
9624 kJ (2304Cal)
- added sugars
^When prepared as directed using unsweetened almond milk. All values are averages and are subject to seasonal variation. #Compared to: Cake, banana, uniced, homemade (NUTTAB 2010). *Probably don't do this.