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One packet of Protein Banana Bread makes…
1 Loaf – 10 Fat Slices
So how does it taste?
Pretty damn good. Don’t miss out on that delicious taste and aroma of warm Banana Bread, with melted butter and a morning coffee, just because you’re watching your Sugar and Carbs.
Please note new recipe and updated nutritional panel
Lupin flour, almond meal, natural sweetener (xylitol, stevia (steviol glycosides)), rice protein, kibbled sunflower, coconut, egg white powder, baking powder (raising agent (sodium bicarbonate, calcium phosphates, sodium aluminium phosphates)), vanilla bean powder, mixed spices, natural banana flavour, salt.
CONTAINS LUPIN, AND ALMONDS.
Sesame, milk and traces of other nuts may be present.
Made with love in Sydney, Australia.
You will need:
• 3 large bananas (approx 300 g)
• 3 eggs
• 1/3 cup milk of choice (80 ml)
• 1/4 cup melted butter or coconut oil (60 ml)
Important Tip – Like other banana bread recipes, you’ll get the best tasting loaf by using overripe bananas – brown and spotty are ideal!
Preheat a fan forced oven to 160°C and line a small loaf tin (9cm x 20cm) with baking paper, or use a silicone loaf tin. Using a fork, roughly mash bananas.
Empty this packet of mix into a large bowl. In a separate bowl, whisk together eggs, melted butter/oil, milk and mashed banana. Pour the wet mix into the dry mix and gently fold until just combined.
The batter into lined loaf tin. Use a spatula to ensure no mixture is wasted. Spread out the mixture and decorate, if desired.
Place on the top shelf of pre-heated oven and bake for 70 minutes. Check with a skewer and if needed, bake for another 10 minutes. After baking, remove from tin and place on cooling rack.
Chill & Slice
Banana Bread MUST chill for at least 2 hours before slicing with a sharp serrated bread knife.
Banana Bread must be stored in the fridge (1-4°C) for up to 5 days or the freezer (-18°C) in sandwich bags for up to 3 months.