It’s been an eventful weekend; a (rather drunken) girl’s night out with my fellow health food bloggers Sophie, Vicki, Katie and Sophia; I had the pleasure of seeing Muse at Manchester Arena with my husband, and in between I’ve done plenty of walking and enjoying the gorgeous Spring sunshine.
It’s this vibe of warmer weather and longer days that inspired one of my latest recipes – this delicious high protein, no refined sugar loaf packed with bananas, strawberries and a hint of vanilla. So easy to make, it looks gorgeous and would make a great Sunday evening bake: cut into slices, keep in an airtight container and take to work so you have a healthy snack. No excuses for reaching for the biscuit tin!
Ingredients:
- 1 cup oat flour (or 1 cup rolled oats whizzed up to a flour – I used Mornflake)
- ½ cup almond flour (I used Sukrin)
- 2 scoops PhD Woman Strawberry Exercise Support protein powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3-4 tablespoons stevia (I used Truvia)
- 2 eggs
- 2 large bananas
- 1 teaspoon vanilla or almond extract (depending on your preference)
- 1 tablespoon coconut oil, melted (I used Lucy Bee)
- About 10 fresh firm strawberries, stalks removed and sliced in half
Get baking!
- Preheat the oven to 190 degrees C and lightly grease and line a loaf tin.
- Mix together the oat flour, almond flour, protein powder, baking powder, stevia and cinnamon in a large bowl.
- Place the bananas, eggs, vanilla or almond extract and oil in a blender and whizz up until smooth.
- Pour this into the dry ingredients and stir well to combine. Add a dash of almond milk if the mixture is too dry.
- Spoon half of the mixture into the loaf tin. Arrange half the strawberry slices on top (keep them in the middle going down), then spoon over the rest of the mixture and repeat the same design with the remaining strawberries.
- Bake in the oven for about 45 minutes – 1 hour, until golden, risen and cooked through. You may want to cover half-way to prevent burning!
- Leave in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing up and serving.
Keep in an airtight container in the fridge for up to 3 days.