High Protein Banana Bread Recipe

Banana bread, it’s an Aussie classic that’s popular for its versatility, taste, and lets not forget it is perfect for dealing with those old bananas in your fruit bowl. Our version has raised the bar thanks to its high protein content. So now it not only tastes great, but also is a good snack for kids lunch boxes and adults looking for a sneaky snack which packs a protein punch.

High Protein Banana Bread Recipe

Serves 6-8

You’ll need:

125g unsalted butter, softened
¾ cup (115g) brown sugar
1 tsp vanilla extract
3 extra large (55g) eggs
2 medium (235g) bananas, mashed
2/3 cup (110g) potato starch
½ cup (70g) teff flour
½ cup (60g) quinoa flour
1/3 cup (35g) corn flour
2 tbsp (15g) banana flakes
1/2 tsp xanthan gum
1 teaspoon gluten-free baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1/3 cup (115g) golden syrup

Method:

26cm x 11cm loaf tin

1. Preheat oven to 160°C. Beat the butter, sugar and vanilla until light and fluffy, about 5 minutes. Add the eggs, one by one, beating well after each addition. Mix in the mashed banana.

2. Sift the dry ingredients and add to the bowl along with the golden syrup and milk. Beat well to combine; about 2 minutes.

3. Spoon the mixture into the greased and lined loaf tin. Bake for 65-70 minutes, or until a skewer inserted into the cake comes out cleanly. Cover with foil if it browns too quickly. Cool in the tin for 10-15 minutes before inverting onto a wire cake wrack to cool completely.