We LOVE this recipe, mainly because it incorporates our favourite combination – banana, peanut butter and vanilla, not to mention loads of protein!
We keep the banana bread gooey by adding fat-free Greek Yogurt (naturally super high in protein and probiotics) and honey, maintain its sweetness by using full ripened bananas (the spotty type) and juicy sultanas and keep the protein percentage up with whey protein powder and of course our famous Bakin’ Butter! (Adapted from Hognuts Ambassadors, Delicious Duo).
- 2 eggs
- 2 cooked unsweetened red apples
- 2 tbsp coconut oil, melted
- 200ml fat-free Greek yogurt
- 120g stevia
- 200g coconut flour
- 100g buckwheat or brown rice flour
- 80g vanilla whey protein powder
- 80g sultanas
- 2 tsp baking powder
- 2 tsp honey
- 2 bananas, mashed
- 2 tbsp Hognuts Snickerdoodle Bakin’ Butter
For the chocolate frosting (optional)
- 4 tbsp fat-free thick Greek yogurt
- 2 tbsp cocoa powder
- 2 tbsp honey
- 1 tsp vanilla or caramel extract
First make the banana loaf. Preheat the oven to 190 degrees C and grease and line a silicone loaf tin.
Put the eggs, apples, coconut oil, yogurt and stevia in a blender and whizz up well until smooth.
Add the flours, baking powder, sultanas and honey and whizz again until thoroughly mixed.
Pour mixture into a bowl. Mash the bananas well and add to the bowl along with the pecan butter, mixing well until you have a thick batter consistency.
Spoon into the loaf tin and place on a baking tray – bake for about 45 minutes or until risen, golden and a skewer comes out clean. Leave in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
For the frosting: Make this in advance and keep in the fridge. Simply beat together all of the ingredients until you have a smooth, thick chocolate frosting then chill.
Ready to serve? Simple spread the frosting over the top of your cake, slice up and enjoy! Or, if you’re not eating it all at once, cut a few slices up and spread the frosting over the slice as you would with butter – that way the cake keeps for longer and doesn’t go soggy with surplus frosting. Keep in an airtight container for up to 4 days.