I find banana bread so versatile. Not only can you add any additional fruit or nuts (not to mention, chocolate) to it to give it a little kick, but you can improvise with whatever ingredients you currently have in your store cupboard.
I find changing the flour (coconut, almond, tapioca etc.) gives it a completely different texture, thus making it almost a new type of cake/bread. It’s also a great way to hide protein powder in it. You’ll rarely find me drinking protein (especially on it’s own in a shake) as I’m not a milk drinker so I’m always looking for ways to include it in my baking. The following recipe is my go-to that I adjust according to the ingredients that I have in store.
Note: When using coconut flour reduce slightly as the batter can thicken really quickly. It’s not a like-for-like flour like some others. If the batter ever becomes too thick and dry adding an extra banana and some coconut oil will help make it more moist.
4 ripe bananas
85g (1 cup) ground almonds
50ml (1/4 cup) maple syrup
35g (1 scoop) vanilla protein powder
1 tsp vanilla essence
1 tsp cinnamon
1 tsp baking soda
Pinch of salt
- Preheat oven to 150C/300F. In a mixing bowl mash the bananas with the egg, maple syrup and vanilla essence.
- Stir in the flour, protein powder, cinnamon, baking soda and salt and mix until it forms a smooth batter.
- Pour into a greaseproof paper-lined tin and bake for 40-45 minutes.