Posted on May 24, 2021 by Kate Halsall
It’s fair to say that in the first lockdown, banana bread became a thing. In fact, I’m not sure I know anyone who didn’t at least have a go at making it! Now I’m not a massive fan of bananas – unless they are in shakes or cake! So today’s recipe is a vegan banana bread courtesy of those lovely people over at My Protein. I’ve changed a couple of ingredients based on what I had in my cupboards (brown sugar instead of coconut sugar for example), but it’s still mighty tasty!
Ingredients
- 2 bananas
- 75g brown sugar
- 2 tbsp. Peanut Butter
- 1 tbsp. Coconut Oil
- 1 scoop Vegan Protein (they suggest banana flavour, but I used vanilla)
- 85g flour (they suggest buckwheat flour, but I used plain)
- 1 tsp. baking powder
- 1/2 tsp. bicarb
- Pinch of sea salt
- 60ml plant based milk
Method
Preheat your oven to 180c and line a loaf tin with baking paper.
Add the bananas, sugar, oil and peanut butter into a food processor and blend all of the ingredients together.
Add the dry ingredients into the food processor and blend until everything is well combined. Add the milk bit by bit, until you feel the dough is the right thickness.
Transfer the mixture into a lined tin and place into the oven to bake for around 25 minutes. The bread should be golden on top and a skewer should be clean when pierced into the bread.
Transfer onto a wire wrack and allow to cool completely.
At around 250 calories per serving, this is ideal for breakfast or a protein filled snack. For another banana based treat, why not try one of Jenny’s fruit and nut bars.