This banana loaf is just amazing. The flavor, consistency, and macros with this bread are the best around. I made two loafs and in just 5 days the family had demolished them....lucky I got these pics before they could get their hands on it.
Of course there is a few carbs in the bread from the banana's but when you compare these macros to a regular banana loaf there no contest. Then combine the flavor as well and The Protein Banana loaf is miles above the rest.
I'll upload a short video blog on this later but needless to say we are all addicted.
• 3 large bananas (approx 300 g) • 3 eggs • 1/3 cup milk of choice (80 ml) • 1/4 cup melted butter or coconut oil (60 ml)
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 mix into a large bowl. In a seperate 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 decorate, if desired.
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 Banana Bread must be stored in the fridge (1-4°C) for up to 5 days or the freezer (-18°C) in sandwich bags for up to 3 months.