Ingredients
Method
- Heat the oven to 180°C (160°C fan). Line a 900 g (2 lb) loaf tin with baking paper.
- Blend the bananas, silken tofu, sugar, peanut butter, soy milk and vanilla until smooth, then pour into a large bowl.
- Sift in the flour, protein powder, baking powder, bicarbonate of soda, cinnamon and salt. Fold together until just combined, then fold in the walnuts.
- Scrape into the tin and level the top.
- 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.
- 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.