PBCo. | Plant Based Protein Banana Bread

Enjoy delicious cafe-style gluten free Protein Banana Bread at home – without the sugar or carbs.

One serve of PBCo.'s Protein Banana Bread has 11g of protein, and has 77% less carbs than traditional banana bread!#

You can still enjoy that delicious taste and aroma of warm banana bread with melted butter and a coffee or tea – even if you’re watching your sugar and carbs.

Just Mix, Pour & Bake

All you need to add is fresh bananas, eggs, milk (of your choice) and butter. Yes, you can use coconut oil.

To make a loaf of Plant Based Protein Banana Bread, you will need:

+ Contents of this pack

+ 3 large overripe bananas (approx. 300g)

+ 3 large eggs

+ 80ml (1/3 cup) milk of choice

+ 80ml (1/3 cup) butter, melted

IMPORTANT TIP – Like other banana bread recipes, you’ll get the best tasting loaf by using overripe bananas – brown and spotty are ideal!

PREPARE – Preheat a fan-forced oven to 160°C and line a small loaf tin (9cm x 20cm) with baking paper, or use a silicone loaf tin. Using a fork, mash bananas.

MIX – Empty contents of this pack into a large bowl. In a separate bowl, whisk together eggs, melted butter, milk and mashed banana. Pour the wet mix into the dry mix and gently fold until just combined.

SPOON – The batter into lined loaf tin. Use a spatula to ensure no mixture is wasted. Evenly spread out the mixture. Decorate with additional banana if desired.

BAKE – Place on top shelf of preheated oven and bake for 55 minutes. Check with a skewer, and if needed bake for another 10 min. After baking, remove from tin and place on cooling rack for approx. 1 hour.

CHILL & SLICE – For best results, wrap in a tea towel & refridgerate overnight before slicing (with a sharp serrated bread knife).

STORAGE – Banana bread must be stored in the fridge (1-4°C) for up to 5 days, or freezer (-18°C) sliced, in sandwich bags for up to 3 months.