Vegan Protein-Packed Banana Bread

In these times of isolation (and, well, boredom), the internet has been flooded with people showing off their newly acquired baking skills. A popular recipe that everyone’s been reaching for is the classic banana bread. And we can’t blame you – what’s better than the sweet, comforting scent of freshly baked banana bread wafting through the house? Mmmmm…not much! We thought we’d jump on the baking bandwagon and put our own twist on the traditional with a healthy, protein-packed alternative. 

Plus, make this recipe vegan by switching the egg for a flax egg. To make a flax egg, simply mix one tablespoon of ground flaxseed meal with three tablespoons of water and set aside in your fridge for 15 minutes to thicken. It’s as easy as that! This recipe is super tasty and everyone can enjoy a slice!  

So grab your apron and slip on your oven mitts, because this is one healthy treat you won’t be able to resist!

Pro Tip: Don’t be alarmed if your banana bread is slightly yellow in colour. This is simply due to the Curcumin in Reload, which provides you with fantastic anti-inflammatory benefits! You can read more about this by clicking here.

Ingredients

  • 2 ripe bananas
  • ½ cup Reload (Vanilla or Salted Caramel)
  • ½ cup almond meal 
  • ½ cup rolled oats 
  • 1 egg (or use flax eggs as a substitute)
  • 1 ½ tbsp coconut oil 
  • 1/2 cup coconut sugar 
  • ½ cup almond milk 
  • 1 ½ tsp baking powder

Optional:

  • Maple syrup to taste 
  • Cinnamon 
  • Nuts / coconut 

Pro Tip: Play it safe with our Vanilla flavoured Reload, or mix things up with Salted Caramel. You can’t go wrong either way! Click here to check out our delicious flavours.

Method

  1. Preheat oven to 180 degrees.
  2. Mash bananas in a bowl until they create a thick, pudding-like consistency.
  3. Mix the wet ingredients in with the bananas and stir well.
  4. Fold in dry ingredients.
  5. Pour mixture into a lined loaf pan and bake for 45 minutes to 1 hour, or until a skewer comes out clean.

Lexi Daniels

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