Adding too much protein powder to baked goods can often make the texture rubbery, but if you add just the right amount, you still get a fluffy, moist cake that also keeps you full and helps you reach your fitness goals.
Ingredients:
- 200g (2 1/4 cups) oats
- 3 scoops vanilla protein
- 4 tbsp powdered peanut butter
- 1 tbsp cinnamon
- 1 tbsp flaxseed meal
- 1/2 tsp salt
- 1 tsp baking powder
- 4 ripe bananas
- 80ml (1/3 cup) oat milk (or other milk)
- 2 tsp vanilla extract
- 2 tbsp apple cider vinegar
- 50g (2.5 tbsp) honey
- 100g (1/2 cup) sea salt almond dark chocolate, broken into chunks
- Peanut butter for drizzling
Method:
1. Preheat your oven to about 180°C/350°F. Grease and line a cake tin (I use a round one but a loaf tin works too).
2. Grind the oats into a flour (I use a food processor), then mix in the protein powder, powdered peanut butter, cinnamon, salt, baking powder, and flax. Pour into a large bowl.
3. Mix together the banana, milk, vanilla extract, apple cider vinegar, and honey in the food processor (or mash the banana and mix it all by hand). Stir this wet mix into the dry mix until well combined.
4. Pour half the batter into the tin, followed by half the chocolate. Repeat. Bake for about 30 minutes (covering with foil if it starts to look too dark) until a skewer inserted into the middle comes out almost but not quite clean. Leave to cool on a rack for at least 30 minutes before removing from the tin. Slice it up, and drizzle with peanut butter.
Ludlam-Raine said: "A high protein twist on the classic banana bread. And if you don't have protein powder, you could always swap it for skimmed milk powder and a dash of vanilla extract."