Banana bread's more indulgent sister.
A rich, chocolatey banana bread loaded with Free Soul Protein and filled with Mini Eggs, because sometimes banana bread needs jazzing up.
It works warm out of the oven with a cup of tea, cold from the fridge the next morning, or sliced and frozen for the week. If it lasts that long. The combination of chocolate, banana and melted Mini Eggs means it tends to disappear faster than you'd expect from something that makes 12 slices.
-
Prep time: 5 mins / Cook time: 40 mins / Total time: 45 mins
-
Servings: 12 slices
-
Difficulty level: Easy
-
Storage instructions: Store in an airtight container for up to 5 days
-
Equipment needed: mixing bowl, fork, mixing spoon, sieve, loaf tin, baking paper
Ingredients
2 ripe bananas
2 eggs
½ cup Greek yogurt
2 tbsp honey
½ cup sugar
⅓ cup melted butter or coconut oil
⅔ cup flour
1 tsp baking powder
1 tsp vanilla
4 scoops Free Soul Protein (Vegan Protein Powder or Sculpt - the choice is yours!)
1 bag Mini eggs (or more, who's to tell you?)
Method
-
Wet ingredients together: bananas, eggs, yogurt, honey.
-
Dry ingredients together: flour, protein, baking powder, vanilla.
-
Combine. Fold in the mini eggs.
-
Bake at 170°C for 35-40 minutes.
-
Leave to cool. (We both know, you won't leave it to cool!)
Macros
(Per serving, based on 12 servings)
226 kcal / 10.1g protein / 27.7g carbs / 8.9g fat
Tips and Variations
Chocolate Swaps:
-
If Mini Eggs aren’t in season, this recipe is equally delicious made with any of your favourite chocolate treats
This recipe was tested by the Free Soul team over several rounds until we got the texture just right. An entire loaf vanished from the kitchen counter before it had even fully cooled.
Enjoyed this Recipe? Check these out
