High Protein Banana Bread that tastes like the real thing, because it basically is. Overripe bananas, a scoop of Free Soul Vegan Caramel Protein and a handful of store cupboard staples. That's it.
This one is dense, sweet and properly gooey in the middle, the way banana bread should be. Slice it warm with a coffee, toast it the next morning, or wrap it up and take it to work. It keeps well for a few days, freezes even better, and somehow tastes good at every temperature.
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Prep time: 10m / Cook time: 35m / Total time: 45m
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Servings: 6
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Difficulty level: Beginner
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Storage instructions: Store in an airtight container for up to 2 weeks
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Equipment needed: masher, mixing bowl, wooden spoon, loaf tin, baking paper
Ingredients
3 bananas
60g coconut oil
60g maple syrup
150g oat flour
80g Free Soul Salted Caramel Protein Powder
1sp baking powder
1/4 tsp salt
50ml milk
80 g vegan dark choc
Method
1. Preheat the Oven: Get your oven warming up to 180°C
2. Blend the Oats: Pop the oats in a blender and blitz them into a fine flour
3. Mash & Mix: In a bowl, mash the bananas until smooth, then stir in maple syrup and milk. Next, add all your dry ingredients, including the chocolate chips! (But save a few to sprinkle on top)
4. Prep & Pour: Line a baking dish with parchment paper and pour the batter in, spreading it out evenly. Sprinkle the chocolate chips on top!
5. Bake & Cool: Bake for 35-40 minutes, then let it cool down a bit before slicing. Enjoy!
Macros
(Per serving, based on 6 servings)
93 kcal / 14.3g protein / 46.1g carbs / 18.2g fat / 5.1g fibre
Tips and Variations
Protein Swaps:
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Mix it up with our Vegan Chocolate Protein Powder Blend for an extra indulgent twist.
Milk Alternatives:
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Can't do cows milk? Almond and soya both work beautifully.
Chocolate Chip Options:
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Use milk chocolate chips for a creamier, sweeter version.
This recipe was tested in the Free Soul kitchen until we got it exactly right. Several loaves were eaten along the way, purely in the name of research.
