I’ve recently been craving a sweet bread for breakfast again, but I don’t like anything cakey or too sweet first thing in the morning. I prefer my breakfast to be infused with a natural fruity sweetness from fresh fruits … or baked into something I can eat warm. Especially now that the mornings are getting decidedly cooler.
Boo. This is serious. I hate the cold. I hate biting cold winds most of all. Not looking forward to it.
So any breakfast intervention is going to have to involve chocolate if it’s going to have any chance of distracting me from the oncoming cold season and turn my frown upside down. Chocolate can do that.
Throw in some overripe bananas with the chocolate and I’m all a-giggle again.
OK, I’m not given to the giggles, but you get the idea:
CHOCOLATE + BANANAS = HAPPINESS
Chocolate banana bread makes for a super happy breakfast. Snack. Anytime. YUM. Yes indeed.
Making it healthy and packed full of protein, a cacao powerhouse of anti-oxidants, walnutty omega-3 goodness, and a little oomph from some oats and you’ve got yourself a well-rounded breakfast or snack.
This bread is not cake. It is soft, slightly moist bread with a light texture from the use of whey protein. If you prefer a slightly denser, more cake-like bread, you could use pea protein isolate instead of the whey. I’ve also added sweetener as optional. It all depends on your sweet tooth and how much sweetness the bananas impart to the batter. There is quite a lot of variation in the sweetness of bananas so use your judgement and add in some sweetener of your choice, if you prefer it. Very chocolatey and very bananary (it’s a word. It is now. I said so).
I love this bread served slightly warm with a little fresh, organic butter or with more smashed fresh banana on top and maybe a scrape of almond butter, or a dollop of Greek yoghurt for breakfast … or a drizzle of melted chocolate. For decorative purposes, you understand!
It would make a BITCHIN’ French toast. OH MY. That’s tomorrow morning’s brekkie sorted. With smashed bananas on top … and that drizzle of chocolate.
If you cut this into about twelve thick slices, each slice will give you around 125kCals, 9.1g protein, 6.5g fat (0.7g sat), 7.5g carbohydrates (3.9g sugars), and 2.5g dietary fibre. Not too shabby! Remember that you are getting a nice dose of omega-3s from the walnuts, so it’s all good.
Energy to move, power to lift.
Makes 1 loaf (21cm x 10cm loaf tin)
100 grams walnuts or almonds, ground fine
250 grams very ripe banana (edible flesh only, about 3 bananas)
250 grams liquid egg whites (or 4 whole eggs)
45 grams oat flour or rolled oats (gluten-free, if required)
50 grams unflavoured whey protein (I used Professional Whey NZ WPI)
40 grams raw cacao
1 teaspoon pure vanilla extract / bean paste or seeds scraped from 1 vanilla pod
1 1/2 teaspoons baking powder (gluten-free)
sweetener, to taste (optional)*
*I did not add any more sweetener as the bananas were very ripe and super sweet enough for me. However, check the batter to make sure it is sweet enough for you. If not, add some of your preferred sweetener, whether it be honey or maple syrup, pureed medjool dates, coconut or rapadura sugar, or stevia or a stevia blend like Natvia.
Preheat the oven to 180℃.
Grease a loaf tin lightly with olive oil spray or line the tin with silicone paper, if not using a silicon mold.
Place all the ingredients into the bowl of a food processor and process until the batter is smooth.
If using whole nuts, grind these beforehand with the rolled oats, if using.
Pour the batter into the prepared loaf tin. Even the top, if you’d like a square loaf.
Bake for about 45 – 50 minutes until risen, and a skewer inserted in the centre comes out clean. Remove and cool on a wire rack before turning out.
This loaf keeps, wrapped in foil or a freezer bag, in the fridge for up to a week. You can also freeze it. If freezing, it’s easier to slice the loaf before freezing.
Fabulous when served slightly warm with a smear of fresh, organic unsalted butter, smashed bananas …
ps: forgive the pics … they were taken quickly in poor lighting and while I was hungry LOL
I have based the macronutrient information on the recipe, as stated above. If you make any substitutions for the ingredients, note that the macros will change. I’ve included both whey and pea protein versions. As you can see, there is hardly any change in macros.
I used walnuts and no additional sweetener. If you use almonds and/or add sweetener you will need to consider the impact on macros.
Macros for the whole loaf – just divide by the number of slices you cut!