Important Tip – Like other banana bread recipes, you’ll get the best tasting cake by using overripe bananas – brown and spotty are ideal!
Prepare Preheat a fan forced oven to 160°C and line a medium cake tin with baking paper. Using a fork, roughly mash bananas.
Mix Empty this packet of mix into a large bowl with the protein powder, and Natvia natural sweetener. In a separate bowl, whisk together eggs, melted butter/oil, milk, liquid sweetener, and mashed banana. Pour the wet mix into the dry mix and gently fold until just combined.
Spoon The batter into lined cake tin. Use a spatula to ensure no mixture is wasted. Spread out the mixture evenly.
Bake Place on the top shelf of pre-heated oven and bake for 60 minutes. Check with a skewer and if needed, bake for another 10 minutes. After baking, remove from tin and place on cooling rack.
Let the cake cool for at least 30 minutes before topping with melted sugar-free dark chocolate.
Melt the sugar-free chocolate on a stove top or microwave and pour over the cake.
Cool & Slice Let the cake cool for another hour before serving.
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.