serves
8-10
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
8-10
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 110 g dates, chopped
- 100 ml hot water
- 1 tsp bicarbonate of soda
- 3 large eggs, at room temperature
- 2 large over-ripe bananas, mashed
- ¼ cup honey
- ¼ cup almond milk
- 2 scoops vanilla protein powder (about 55g, see Note)
- 2 cups almond meal
- 2 tsp baking soda
- ⅓ cup chopped walnuts
- 1 tsp cinnamon
- 2 tsp ground ginger
- pinch of salt
- 1 banana, halved lengthways (for garnish)
Instructions
- Preheat oven to 180°C. Line a loaf tin.
- Mix dates, hot water and bicarb in a large mixing bowl and allow to sit for 10 minutes.
- Add all the wet ingredients and whisk well.
- Combine all the dry ingredients in another large mixing bowl and whisk together. Add the wet ingredients to the dry ingredients and mix well.
- Pour into a loaf tin (this is quite a wet mixture). Place banana halves, cut side up, into the batter. Bake for 40-50 minutes, checking every 5 minutes from 40 minutes, until a knife or skewer inserted in the loaf comes out clean. Cool in tin on a rack before turning out.
Note
• Protein powders vary in consistency, so the exact amount needed may vary. Make sure the protein powder is gluten-free (most are, but not all) to make this recipe gluten-free.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
