Stop what you are doing !! Are you someone who throws away overripe bananas?
If so then I have the perfect solution … A chocolatey moist banana bread the perfect tasty way to change something that’s a bit slimy and squidgy into something so tasty.
Let’s talk about Banana’s for a second… bananas are a good source of complex carbohydrates with slow release energy, a good source of vitamin B6 as well as potassium.
Now it’s turning into a science lesson but stick with me… potassium is an important electrolyte which helps regulate the heart, and fluid balance.
Do you know why banana’s get sweeter as they ripen?
Well, its due to the pectin (a fibre) that coats the banana this starchy carbohydrate breaks down as it ripens turning into simple sugars, therefore, providing a natural sweetness for the bread.
Now for the recipe !!
169g Banana ( I just use 2 medium-sized)
59g Coconut flavoured whey ( I used Dystinct Lifestyle)
15 g Coconut flour ( I used Sukrin)
25g Cocoa powder
95g Oats ( can sub for gluten-free)
156ml Alpro Oat milk ( can use any milk)
1 egg + 44ml egg-white ( I used Two chicks)
5g desiccated Coconut ( I used Whitworth)
A little Dark chocolate syrup ( can use another type of sweetener but Jordan syrups are amazing)
Couldn’t be more simple, just pop all above apart from the desiccated coconut into a food processor and blend once combined transfer into a loaf pan sprayed with 1kcal cooking, sprinkle the desiccated coconut on the top. Place in an oven set at 180c for 35-40mins
Once the coconut has browned and a cooking probe comes out clean remove and allows to cool then slice into the desired amount of slices. I got 11 good slices… I topped one of mine with coconut peanut butter from Meridian so good !!
11.2c (2.9f, 3.2s)