Gluten-free protein banana bread

The riper the bananas are, the better this will taste!

Credit: My Market Kitchen

• serves

  8

• prep

  10 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 110 g dates, chopped
• 100 ml hot water
• 1 tsp bicarbonate of soda
• 3 large eggs, at room temperature
• 2 large over-ripe bananas, mashed
• ¼ cup honey
• ¼ cup almond milk
• 2 scoops vanilla protein powder (about 55g, see Note)
• 2 cups almond meal
• 2 tsp baking soda
• ⅓ cup chopped walnuts
• 1 tsp cinnamon
• 2 tsp ground ginger
• pinch of salt
• 1 banana, halved lengthways (for garnish)

Instructions

1. Preheat oven to 180°C. Line a loaf tin.
2. Mix dates, hot water and bicarb in a large mixing bowl and allow to sit for 10 minutes.
3. Add all the wet ingredients and whisk well.
4. Combine all the dry ingredients in another large mixing bowl and whisk together. Add the wet ingredients to the dry ingredients and mix well.
5. Pour into a loaf tin (this is quite a wet mixture). Place banana halves, cut side up, into the batter. Bake for 40-50 minutes, checking every 5 minutes from 40 minutes, until a knife or skewer inserted in the loaf comes out clean. Cool in tin on a rack before turning out.

Note

• Protein powders vary in consistency, so the exact amount needed may vary. Make sure the protein powder is gluten-free (most are, but not all) to make this recipe gluten-free.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.