Almond & Cinnamon Protein Banana Bread.
Banana bread is a superfood. Not in the same way that kale is, but in the sense that pretty much everyone loves banana bread, and it makes you feel bloody good.
A healthy breakfast alternative topped with yoghurt and berries; a mid morning snack, or an afternoon coffee accompaniment, banana bread can be consumed and enjoyed at any time of the day!
It’s warmth and soft texture makes it one of the most delectable treats, and this lighter version ensures that it’s not too stodgey and can be eaten guilt free of course!
Makes 8 slices.
- 2 Medium v. ripe bananas
- 60g Whey protein (I used Stracciatella protein powder – MyProtein)
- 170g Flour
- 2 tsp Baking powder
- 60g Egg whites
- 10g Sweetener (Stevia or Canderel)
- 2tsp Cinnamon
- 150ml Water
- A pinch of salt
- 15g Flaked almonds (additional 5g for decoration – optional!)
Macros per slice.
132kcal/ 9g P/ 18g C/ 2.3g F
- Pre-heat your oven to 180 degrees.
- Line a loaf or baking tin with baking paper, and spray with Fry Light (or other low-calorie spray).
- Sieve the protein powder, flour, baking powder, stevia, cinnamon and pinch of salt into a large mixing bowl (all the dry ingredients).
- In a separate bowl, mix the egg whites, water and mashed bananas (wet ingredients).
- Add the wet ingredients to the dry and mix well.
- Sprinkle the almonds into the mixture, then pour into your lined tin.
- Place in the centre of your oven for 25-30 minutes.
- Using a sharp knife or skewer, poke the centre of the bread, and if it comes out clean, your loaf is ready!
- Remove from your baking tin and leave to cool on a cooling rack for 10 minutes.
- Divide into 8 equal slices and ENJOY!*
*Loaf will keep for up to 4 days in an air-tight container*
Give this delicious and healthy loaf a go – I promise it won’t disappoint! If you do make any of the other recipes featured, post and tag me on Instagram. I’d absolutely love to see some of my homemade bakes appear elsewhere!