Protein Peanut Butter Swirl Banana Bread [GF]
Some how, we always end up with a few leftover bananas just sitting on the counter by Sunday. Bananas that have gone brown and are too mushy to eat – but don’t throw them out! These are perfect for baking. And you know what they say, when life gives you ripe bananas, make banana bread. Healthy banana bread, at that.
Bananas and peanut butter are a pretty classic combination, and I like any excuse to add peanut butter to things, so I decided to make a recipe for a peanut butter swirl banana bread. The ‘swirl’ part comes from drizzling some peanut butter over the top of the loaf before placing it in the oven, so that it seeps into the loaf gradually as it bakes. You can use any peanut butter you like, but for the perfect creamy and drizzly texture, I always use Pip & Nut.
This is a gluten-free recipe, as I replace regular flour with ground almonds. I usually use ground almonds in baking because it’s high in good fats and really low in carbs – so apart from helping with the macros, it actually makes for much more moist bakes. Important – banana bread should be moist and fluffy, never dry.
It also contains much more protein than flour, so by adding just 1 scoop of protein powder to the whole recipe, you end up with 9g of protein per banana bread slice.
per slice (of 10)
- 2 large overripe bananas (don’t be afraid to let them get really brown first – the browner, the better)
- 2 large eggs
- 1 tsp vanilla extract
Find the full recipe over at fitness.gi!
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