Everyone loves Banana Bread right? and most people like chocolate so why not have both? I’m always on the look out for a snack I can make in a big batch and portion out for the week to take to uni and banana bread is a firm favourite of mine. The recipe is also gluten free just in case your intolerant and high in protein. Now lets get baking !

Serves 12

Ingredients:

• 2x Bananas (250g)
• 1 Tin Black Beans (230g Drained)
• 100g Egg Whites 
• 10g Cacao Powder
• 60g Goat & Sheep Nutristrength Whey Protein (Any Protein powder will work)
• 1 tsp Baking Soda
• Optional Sweeteners: I used FlavDrops (Could use Stevia or Date Nectar)
• Optional extras: I used Cacao Nibs (Could use Sugar Free Chocolate Chips)

Method:

1. Pre-heat oven to 180°C
2. Rinse and Drain your black beans.
3. Add Bananas and Black beans to a blender or food processor and blend until smooth.
4. Add remaining ingredients (Egg white, cacao powder, protein, baking soda and sweeteners) to the blender.
5. Blend all ingredients until smooth.
6. Pour mixture into a silicone baking mould or line a bread tin with greaseproof paper.
7. Sprinkle your optional extras on top.
8. Bake for 30-40 minutes until a knife comes out clean.
9. Leave to cool.
10. Slice into portions. (I made 12 slices)

Macros per slice (1/12th): 

• Calories: 60 Calories
• Protein: 6.8g
• Carbs: 7g
• Fats: 0.5g