- serves 10 slices
- prep time 15 mins
- cooking time 45-55 minutes
Ingredients
| 3 | Medium very ripe bananas, mashed |
| Unsalted butter, melted - Can use DF Butter | |
| 1/2 tsp | Baking soda (not baking powder) |
| 1 | Pinch salt |
| 1/2 cup (100g) | Sugar |
| 1 | Egg, beaten - Can use Vegan Egg Replacement |
| 1 tsp | Vanilla extract |
| 1/4 cup | Almond milk |
| 155g | Plain/ all purpose flour - Can use GF or Almond Flour |
| 50g | Macro Mike Vanilla Buttercream Almond Protein |
| 50-100g | Chopped chocolate - Can use DF Chocolate |
Macros
per serving
- protein 6.1g
- fat 4.9g
- carbs 27g
- calories 180
Created by: @noashealthyeats
The most requested recipe on our Instagram!! Noa's famous Choc Chip Banana Bread! It's super fluffy, and loaded with delicious chocolate! Don't forget to tag us if you try it @macr0mike
Steps
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Preheat the oven to 180•C and grease a loaf tin. In a mixing bowl, mash the ripe bananas with a fork. Stir in the melted butter and mix again.
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Mix in the baking soda and salt, followed by the sugar, beaten egg, almond milk and vanilla extract. Once combined add in the protein and flour. Mix (but don't over mix).
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Fold in your choc chips. Pour the batter into the prepared loaf tin and bake for 45-55 mins, or until a toothpick or skewer inserted into the center comes out clean. A few dry crumbs are okay. Let the bread cool before slicing.
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Keep tightly wrapped to keep the banana bread fresh. Enjoy!
