Chocolate & Salted Caramel Banana Bread

Despite the title…this is actually a healthy, high-protein, yummy alternative.

I love baking, however recently I haven’t been able to bake as much as I would have like to, what with uni and work keeping me busy. However, no matter how busy I am, I can always spare some time to make this treat. Also, it’s a great way to use up those sad, overripe bananas that no one likes!

Another thing that I love about banana bread is that it will last for a good 3-4 days in an airtight container, so I know it’s always there when I need my 3pm-pick-me-up.

So here’s the recipe for this weekend treat, I hope you enjoy it just as much as I do 🙂

 Ingredients:

• 85g of wholemeal flour
• 50g of oats
• 1 & 1/2 scoops of salted caramel protein powder or chocolate (6 smaller scoops for Protein Worlds powder)
• 1/ & 1/2 tbsp of cocoa powder
• 2 ripe bananas, mashed
• 2 tbsp natural yogurt
• 1 tsp of baking powder
• 1 tsp of Maca powder (optional, but adds to the caramel taste)

Method:

1. Preheat your oven to 170 degrees and lightly grease a loaf tin
2. Combine all of the dry ingredients
3. Add the mashed banana, egg whites, and yogurt and mix together
4. Place any toppings of your choice on top (I used pumpkin seeds, oats, banana slices, and a drizzle of agave nectar)
5. Pour the mixture into the loaf tin and place in the oven for between 25-35 minutes

Nutritional Info:

Per Slice (serves approximately 10-11 slices):

• 85 calories
• 12g carbs
• 6.3g protein
• 1.1g fat

Jazzy B ❤