Ingredients

Method

  1. Heat the oven to 180°C (160°C fan). Line a 900 g (2 lb) loaf tin with baking paper.
  2. Blend the bananas, silken tofu, sugar, peanut butter, soy milk and vanilla until smooth, then pour into a large bowl.
  3. Sift in the flour, protein powder, baking powder, bicarbonate of soda, cinnamon and salt. Fold together until just combined, then fold in the walnuts.
  4. Scrape into the tin and level the top.
  5. Bake for 55 to 65 minutes, until a skewer pushed into the centre comes out clean. Cover loosely with foil after about 35 minutes, once the top is brown.
  6. Cool in the tin for 10 minutes, then lift out onto a wire rack to cool completely before slicing.

Notes

  • 350 g is about 3 large bananas. The blacker the skins, the better the flavour.
  • Protein loaves dry out if overbaked. Start checking at 50 minutes.
  • Slices freeze well, wrapped individually, for up to 3 months.

Nutrition per serving

Protein
16 g
Energy
307 kcal
Carbs
38 g
Fat
11 g
Fibre
3.2 g

Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.