i dont really like the bananna bread it fell apart after i tried to take it out the oven. Dont like the taste doesint taste like bananna bread. But all other products i used so far i absolutely loved especially the cupcakes
Hey Lisa! We are sorry to hear that you did not enjoy the Banana Bread Mix. We receive many positive reviews from people who love the flavour (and nutrition) of our Banana Bread, but of course individual tastes do vary. It does sound like something may have went wrong in the baking for it to fall apart when trying to take it out from the oven.
I will pass your feedback onto the team.
It is great to hear that you enjoy other products in our range :D
Delicious cafe-style, gluten free protein banana bread without the sugar and carbs, with 77% less carbs than traditional banana bread!
To make a loaf of Plant Based Protein Banana Bread, you will need:
1 packet of Protein Banana Bread Mix
3 large overripe bananas (approx. 300g)
80mL milk of choice (1/3 cup)
60mL melted butter or coconut oil (1/4 cup)
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, roughly mash bananas.
Mix – Empty this packet of Protein 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.
Spoon – The batter into lined loaf tin. Use a spatula to ensure no mixture is wasted. Spread out the mixture and sprinkle with nuts if you like.
Bake – 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.
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.
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 AND ALMOND.Sesame, milk and traces of other nuts may be present.
Made with love in Sydney, Australia.
Servings per package: approx. 10
Serving size: 92 g (1 slice)
Qty per serve 92 g^
Qty per 100 g Dry Mix
990 kJ (235 Cal)
1690 kJ (402 Cal)
^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).