INGREDIENTS

70ml plant-based milk

130g myvegan chocolate protein powder (AFF – use code JESSM for 37% off) 

200g plain flour 

50g ground almonds

30g cacao powder 

70g coconut sugar

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

1 teaspoon sea salt

3 ripe bananas

60g dark chocolate 

3 tbsp melted coconut oil 

DEETS: 

1. Preheat the oven to 180°C/ 160°C fan / 350°F. Line a loaf tin with baking paper. 

2. In a large bowl, mix together the protein powder, flour, ground almonds, coconut sugar, bicarb, baking powder and sea salt until there are no lumps. Set aside. In a separate bowl, peel and mash the bananas until creamy, then add the milk and coconut oil, mix together. Set aside.

3. Pour the wet

 ingredients into the dry and gently mix until a batter forms, being careful not to overmix. Pour the mixture into the lined loaf tin.

4. Pour the wet ingredients into the dry and gently mix until a batter forms, being careful not to overmix. Pour the mixture into the lined loaf tin.

5. Put the loaf tin into the oven and bake for

6. 45-50 minutes, until a knife inserted in the centre comes out clean. Allow to cool completely on a wire rack before slicing.

7. Place the dark chocolate into a small pan over a low heat and stir until melted. Remove from the heat and pour over the banana loaf.

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