2 free range eggs
⅓ cup butter, melted
½ cup maple syrup
2 bananas, mashed (the browner the better as they mash easily and are sweeter)
1 extra banana (if you want to have one on top to decorate)
1/3 cup walnuts, roughly chopped (optional)
¼ cup natural yogurt
1 teaspoon baking soda
1 tablespoon vanilla essence
Pinch of salt
1 serving Two Islands Co. protein powder
1 cup gluten free flour
Pre heat the oven to 180 degrees celsius fan bake – line a loaf pan with baking paper.
In a bowl, beat the eggs, then add the butter and maple syrup. Mix well.
Add the mashed bananas, walnuts, yoghurt, baking soda, vanilla and salt, mix well. Add protein powder and gluten free flour, mix well.
Pour the batter into the loaf pan and bake in the oven for 50 minutes. To make sure it is cooked through place a knife or toothpick into the cake before removing from oven. If the knife or toothpick comes out clean, it is ready!
Let the bread cool on a wire rack before serving. We think it's best served warm and love it toasted with lashings of butter.