This was simply the best banana bread I've ever had. It's low carb and high protein and can be stored in the fridge or freezer for when you're craving a treat.
Honestly, I was worried about the glaze and how it would work with the bread but it really works. So just trust me on this.....
The banana loaf itself is just amazing. Soft and moist with just the right amount of sweetness to it. I decided to add some finely chopped dates as well because I love the texture it makes in the loaf and when you take a bite you get that little burst of sweet date that just seems to it to the next level.
The dates are optional though and if you're watching the calories you could easily leave them out and still have an amazing banana bread loaf to treat yourself to.
Prepare – Preheat a fan forced oven to 180°C and line a small loaf tin with baking paper.
Mix – Empty contents of this pack into a large bowl, add your ginger, protein powder, and granulated stevia and mix. In a separate bowl, mash the banana's, stir in the rest of the ingredients and mix well. Pour the wet mix into the dry mix and gently fold until just combined.
*Finely chop your dates and fold into the mixture.
Pour – Pour the mixture into your lined loaf tin. Use a spatula to ensure no mixture is wasted.
Bake – Place on the top shelf of pre-heated oven and bake for 30 minutes, then rotate tin and bake for 30 minutes more. After baking, remove from tin and place on cooling rack for 2 hours.
Mix ingredients together well. Adjust the consistency to your desire using more or less Almond milk or water.
Pour over the cooled bread and let it set in the fridge for 30 minutes or more.
Chill & Slice – For best results refrigerate your loaf overnight before slicing with a sharp serrated bread knife.
Storage – Bread must be stored in the fridge (for up to 5 days) or the freezer in sandwich bags (for up to 3 months)