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High Protein Banana Bread


3 Over-ripe Bananas (they should have numerous black spots and be slightly soft to the touch)
6 Medjool Dates (these are the most moist and sweet variety of dates, avoid substituting for other variaties)
20g Quinoa Flour (available in most health food shops)
20g Buckwheat Flour (available in most large supermarkets)
40g Stone Ground Oats (similar in consistency to Oat Flour I used the Mornflake brand. Alternatively process the same quantity of standard oats in a food processor until finely ground)
1.5tsp Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Mixed Spice
1tsp Baking Powder
1tsp Bicarbonate of Soda
60g Vanilla Protein Powder
118mls Egg Whites
70ml Almond Milk (any dairy free milk can be used)
1tsp Vanilla Extract
1tbs Almond Butter
1tbs Mixed Seeds (Any combination of Sunflower, Pumpkin or Flaxseeds etc. These can be purchased premixed from most supermarkets)


Preheat oven to 180c.
Line the bottom of a loaf tin with baking paper and lightly grease the bottom and sides with olive oil spray or similar.
Remove the stone from the dates, roughly chop then set aside.
Add all dry ingredients to a bowl and stir to combine.
Pour egg whites, milk and vanilla into a seperate bowl or jug.
Add banana and dates to a food processor and mix until well combined (this may take up to 30 seconds depending on how powerful your mixer is).
Pour egg mixture into food processor and process until fully incorporated.
Add almond butter and mix until smooth.
Add 1/3 of the dry ingredients to cake mixture and process well, repeat with remaining dry ingredients.
Pour mixture into the prepared loaf tin.
Top with a sprinkling of pumpkin seeds, flaxseeds and or Sunflower seeds.
Place on the middle shelf in the oven, and bake for 35- 40 mins until cooked through. A skewer inserted into the centre of the cake should come out clean when cooked (if not cooked through after 40 mins cover with foil to avoid excessive browning and return to oven for up to 10 mins or so – you will need to check it regularly).
Remove from oven and leave to cool for 10 mins in the tin.
Loosen sides of cake from the tin using a palette knife or similar.
Place a large plate on top of the cake and turn the tin upside down, the banana bread should slide out with ease.
Remove baking paper and discard.
Place on a cooling tray until cooled completely, this may take a couple of hours. (Don’t be tempted to cover or store your banana bread while still warm as it may end up slightly soggy or with a sticky coating)
Store in an airtight container to keep fresh for a few days (if it doesn’t get eaten by then!).


Replace the vanilla protein with chocolate protein powder

Gently stir cacao nibs into mixture just before pouring into loaf tin

Pour mixture into a mini muffin tin instead of loaf tin (reduce cooking time accordingly)

Omit almond butter, this will result in a slightly more dense cake with a longer cooking time (my preference however is definitely to add almond butter to the mixture)

Notes: if you don’t have access to a food processor I’d suggest adding all liquid ingredients to a blender followed by the banana, finely chopped dates and almond butter (mixing well after each addition). Pour into a mixing bowl and combine dry ingredients 1/3 at a time using an electric hand mixer.

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