Protein powder, soy yoghurt, and flaxmeal combine to give this vegan banana bread a powerful punch of nutrition. The upside is that you can't taste the difference between it and a traditional piece of banana bread whatsoever. Just ask my husband. Wait, no don't — because then he'd know the truth!
Sweet and moist on the inside, and crispy on the outside, this banana bread tastes delicious on its own, but toasted with nut butter, it'd make a warm and quick breakfast offering over 10 grams of protein. And since getting your fill of protein can help with weight loss, baking a loaf can actually help you reach your weight-loss goals. So grab some ripe bananas and a tub of protein powder and start baking.
- 1 tablespoon flaxmeal
- 3 tablespoons water
- 3 ripe bananas
- 135 grams vanilla soy yoghurt
- 140 grams organic sugar
- 2 tablespoons rapeseed oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 113 grams white whole wheat flour
- 2 scoops plant-based protein powder (I used pea protein)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 raw almonds, chopped
- Preheat oven to 350°F/ 180°C/ Fan 160. Lightly spray a 9-inch loaf pan.
- In a small bowl mix the flaxmeal and water together, and set aside.
- In a medium-sized bowl, mash the bananas with a fork. Add the soy yoghurt, sugar, oil, vanilla, and almond extract, and mix until combined. Add the flaxmeal and water mixture.
- In a separate bowl, mix together the flour, protein powder, baking soda, and salt. Stir that into the banana yoghurt mixture.
- Pour into the greased pan and top with chopped almonds.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out dry.
Source: Calorie Count
- 10 servings
- Total Time
- 1 hour
- Calories per serving