It's time to trade in the lightweight layers for something a little tougher...
Banana bread has always been one of my favourite comfort foods! Going back, way before I got into fitness and actually became aware of my nutritional intake, I would make banana bread, thinking that it was quite literally, the perfect healthy treat. (I mean, it does have bananas in after all...)
Now that I'm more conscious of my calorie intake, I realised that my 'healthy' banana bread was in fact not so healthy and instead, packed full of sugar and fat.
So, I made it my mission to create a macro-friendly version which also had a decent amount of protein within it. This was complete trial and error... what I discovered was that when you add protein to any recipe, it really does affect the consistency of the baked good.
So, it continued. Now, we're talking several attempts...ranging from super chewy banana bread, to a version which was so dense that it could probably be used as a doorstop...
Finally, after months of practice and lot of over ripe bananas being put to good use; I've finally created the perfect banana bread which is moist, fluffy and high in protein.
This version is a sweet, healthy treat...I experimented with chocolate chips, nuts and peanut butter but the fudge won, it just adds something a little bit special.
LAINEY'S TOP TIPS:
STORAGE - keep it extra fresh by storing in the fridge.
SERVE HOWEVER YOU FANCY - Enjoy it like the Aussies; for breakfast topped with honey or peanut butter, or just as a nice afternoon treat with a cup of tea/coffee.
- 2 Ripe, Medium Bananas
- 70ml Egg White
- 1tbsp. Apple Cider Vingear
- 150ml Milk (I like to use almond milk)
- 120g Fat Free Yoghurt OR/ Quark
- 90g Coconut Flour
- 70g (2 scoops) Vanilla Protein
- 30g Sukrin Gold (or any other form of sweetener)
- 2tsp. Ground Cinnamon
- 1tsp. Baking Powder
- 1tsp Bicarbonate of Soda
- 50g Fudge Pieces
- Sukrin Sugar Free Fibre Syrup
- Preheat the oven to 185°C/ 365°F.
- Add all of the wet ingredients to a blender or food processor and blitz until smooth.
- Add all of the dry ingredients (except the fudge) to a large mixing bowl and mix thoroughly.
- Slowly pour the wet mixture into the dry ingredients and incorporate using a spatula.
- Add in roughly 30g of the fudge pieces.
- Transfer the mixture into a pre-oiled baking tin (I used butter flavoured fry light oil).
- Sprinkle the remaining fudge pieces on top and if using; drizzle the Sukrin Sugar Free Fibre Syrup on top of the mixture.
- Place on the middle shelf of the pre-heated oven and bake for 50-55 minutes.
- Once baked, place onto a wire cooling rack and leave to cool completely.
- Slice into 8 generous slices and enjoy! If you're feeling a little fancy, try it with nut butter or drizzle over some honey!
SERVES 8 - PER SERVING (slice).
- Protein: 10g
- Carbohydrate: 12g
- Fats: 2.2g
- Calories: 120kcal
Love, Lainey x