Gluten free banana bread

May 24, 2019

PREP 15/Mins
COOK 50/Mins
10 - 12/Serves

1 serving (25 grams) Two Islands vanilla and coconut protein powder
1 cup gluten free flour
2 eggs
1/2 cup maple syrup
1/3 cup butter - melted (substitute for coconut oil)
1/3 cup walnuts, roughly chopped (optional)
1/4 cup natural or coconut yogurt
2 bananas, mashed (the browner the better)
1 extra banana (to decorate)
1 tablespoon vanilla essence
1 teaspoon baking soda
1 teaspoon baking soda
Pinch of salt

1. Pre heat the oven to 180 degrees fan bake – line a loaf tin with baking paper.

2. In a bowl, beat the eggs, add butter (or coconut oil) and maple syrup. 

3. Add the mashed bananas, walnuts, yoghurt and vanilla essence.

4. Add protein powder, gluten free flour, baking soda, baking powder and salt - mix well.

5. Pour the batter into the tin, slice extra banana in half length ways and sit ontop of loaf mixture.

6. Transfer to oven and bake for 50 minutes. To ensure the batter is cooked through test with a knife or cake tester - if it comes out clean it is ready and can be removed from oven.

7. Remove the loaf from tin and leave to cool on a wire rack before serving. I enjoy this loaf toasted with lashings of butter.