Banana bread would have to be considered the OG staple item in any café across Australia because really, what’s better than a slice of warm, toasted banana bread with a hot coffee?
Unfortunately for those who are gluten intolerant or suffer from Coeliac’s disease, it’s not often you’ll find a delicious tasting banana bread that is also gluten free. Macro Mike has entered the chat – their Protein Banana Bread Baking Mix is everything we could wish a banana bread to be (and more!).
Gluten free, vegan, dairy free and made with their smooth and creamy almond protein, this easy baking mix can be ready in as little as 40 minutes and only requires you to add 250ml of your favourite plant milk and a ripe banana.
You can get creative with this baking mix and add in a few fun extras – we’ve chosen some chopped walnuts, but dark chocolate chips or even extra banana would also be delicious!
We highly recommend that you add Macro Mike’s Protein Banana Bread Mix to cart ASAP. Your future self will thank you.
Ingredients
- 1 bag of Protein Banana Bread Baking Mix
- 100g ripe banana, mashed
- 1 cup of WholeLife Healthfoods Australian Walnuts, chopped
- 250ml Nutty Bruce Almond Coconut Milk
Method
- Preheat your oven to 200˚C and line a loaf tin with baking paper. Empty the banana bread mix into a bowl, add in your milk and banana and mix until everything is combined. Add in any extras you’d like at this point too.
- Scoop your mixture into your lined loaf tin and make sure it’s all evenly distributed. Tapping the tin on the bench top to even out the mixture helps.
- Bake for 30-35 minutes until the top is golden. Once done, cool on a wire rack, and as tempting as it is to want to slice it up and dig in straight away – wait! The centre of the loaf will continue to cook as it cools.
- Once your banana bread is cooled, you can store it in an airtight container in the fridge for up to 5 days (if it even lasts that long).