Fancy something different for breakfast? This easy to make banana bread has become my breakfast of choice at the moment. I love it because I can make a loaf, pop it in tupperware & take it to work for breakfast every day.
The moist banana cake is delicious with peanut butter (especially warm peanut butter!), chopped fruit, nuts or greek yoghurt.
It also contains only 1g fat per slice & is packed full of protein & fibre too!
Serving - makes 6 slices
Macros per slice:
133kcal / 9.5g protein / 21g carbs / 1g fat / 2g fibre
200g ripe bananas (approx 2 medium sized bananas)
100g oats (regular or gluten free)
100g egg whites
40g vanilla/banana whey protein powder
2 tsp stevia
1 tsp baking powder
1/2 tsp vanilla extract
1. Preheat oven to 180C.
2. Add oats into blender & blend into "flour". Add all other ingredients & blend until smooth.
3. Line a loaf tin with baking paper/tin liner.
4. Pour mix into tin & bake in oven for 35-40 mins (or until a knife placed in the middle of the cake comes out clean).
5. Leave cake on a wire rack to cool or enjoy warm :-) (you may notice the cake sinks slighty when removed from the oven - this is completely normal & does not impact the taste!).