I think I could happily live off banana bread for the rest of my life if I had the choice. Banana’s have always been one of my favourite fruits and they always will be, especially when they’re bursting with brown spots – that’s when they’re the sweetest!
After the popularity my original banana bread received (guys your recreations are amazing!) Since then i’ve been thinking of different ways to create another banana bread recipe.
And alas, here we have it. Roasted peanut banana bread. Need I say more?
To get the roasted peanut flavour I’ve used Motion Nutrition’s new organic roasted peanut vegan protein powder. The protein itself was right up my street. Firstly, it’s free from added sugar, sweeteners, dairy, gluten and soy – all of which are extremely important to me as I cannot tolerate dairy and I aim to avoid added sugar when possible. Secondly, it’s 100% certified organic plant based which is great as they’re working with nature and not going against it. And lastly, it tasted anything but vegan protein. No gritty texture, no dirt flavour and no absurd after taste. Yuck.
It’s safe to say it passed the baking test! So with that, I’ve created this heavenly banana bread recipe which I’m happy to say lasted a whole 5 minutes in our household. Seriously guys, this stuff is like crack! Gimme more, gimme more.
165g self raising wholemeal flour
40g fruit syrup (I use SweetFreedom)
50g melted coconut oil (I use The Natural Empire)
2 1/2 large spotty bananas
2 scoops Motion Nutrition roasted peanut protein powder or peanut flour
1 tsp baking powder
80g almond milk
Begin by pre heating your oven to gas mark 4 and line a bread tin with parchment paper.
In a bowl beat together the eggs and milk. Once done, add the coconut oil, fruit syrup and mashed banana and whizz everything together.
Once the mixture has been well combined (some lumps will occur) add the salt and baking powder and whizz together. Now, add both the flour, oats and protein powder and gently hand stir with a spoon until everything is combined.
With the mixture done you can now spoon it into the tin – making a even layer. Top with some banana coins if you wish.
Finally, place the tin in the centre of the oven to bake for 60-70 minutes. I’ve tried this recipe two times now and both the cooking times have varied so make sure you keep an eye on it!
Make sure the bread is fully baked by inserting a knife into the middle of the bread. If it comes out clean then it’s done. If not, back in it goes! Although, once it is cooked remove from the oven and leave to cool in it’s tin for 10 minutes and then remove and allow to cool further.
I keep my bread in a sealed box and in the fridge for a few days. It’s perfect for snacking on during the week or demolishing in a whole day if you’ve got no will power like me.
Let me know if you try it! I loved/love seeing all your creations from my original banana bread. Mmm mmm!