Some seriously delicious banana bread, by a seriously talented dude – Joss McClelland.
Protein Nana Bread
Serves: 1-4
Time: 2 Hrs
- 1.5 cups Protein Supplies Australia Vanilla Pea Protein
- 1.5 cups of organic spelt flour
- 1 cup oatmeal
- 4 incredibly ripe bananas
- 1 flax egg (1 heaped tbsp of flax to 3 tbsp water - mix - sit for five minutes)
- 4 tbps hemp oil
- 1 cap of vanilla essence
- 3/4 cup nut mylk (I used rice)
- 3 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 10 dried dates and a little water (to make paste)
- Buckinis, cinnamon and mesquite powder to decorate (optional)
Step 1
Preheat oven to 180°c. Line a loaf tin w baking paper and cooking spray (I used coconut oil).
Mash bananas in a large mixing bowl.
Step 2
Sit dates (I used 10 small dried dates - I would suggest 15 for a sweeter banana bread) in boiling water. Blend with soup blender to create paste.
Step 3
Add date paste to bananas, along with every other ingredient except protein powder, oatmeal and spelt flour. Mix.
Step 4
Now sift in the protein, oatmeal and flour.
Step 5
Pour into loaf tin and top with buckinis and sifted cinnamon and mesquite.
Bake for 70-85 minutes, checking with a skewer.
Step 6
When done, leave in tin for 10-15 minutes, then transfer to cooling rack.
Serve toasted/warm with coconut oil.
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