serves
9
prep time
30 minutes
cooking time
40-50 minutes
protein
4g
fat
10g
carbs
62g
calories
391
| 2-3 | Large Ripe Bananas |
| 2 | Eggs |
| 1 tbsp | Vanilla Essence |
| 1/3 cup | Olive Oil |
| 2/3 cup | Maple Syrup |
| 1 cup | Gluten Free Self Raising Flour |
| 1 scoop | Macro Mike Caramel Popcorn Almond Protein |
| 1/4 tsp | Bicarb Soda |
| Glaze | |
|---|---|
| 1-2 cups | Powdered Icing Sugar |
| 2-3 tbsp | Boiling Water |
| 2 tsp | GF Caramel Sauce |
-
Preheat over for 160 degrees Celsius.
-
Mix together wet ingredients in a bowl, then add dry ingredients and fold in quickly until just combined.
-
Pour into a lined baking tray and place in oven for 40-50mins or until toothpick comes out clean.
-
Let cool completely before taking out of tray.
- For the glaze: mix icing sugar with boiling water and caramel sauce, mixing with a knife until smooth.
- Pour glaze over banana bread and let set before cutting. Enjoy!
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