• Baking
  • Butter
  • Protein+

Protein + Banana Bread

  • Baking
  • Butter
  • Protein+
Protein + Banana Bread
55 min
Protein + Banana Bread

Cake
Method
  1. Preheat your oven to 180C bake and grease your loaf tin. Sift the flour, baking soda and salt into a bowl, then whisk until fully combined.
  2. Cream the butter and sugar in a large bowl using a hand-held mixer until pale.
  3. Add one egg and the vanilla and mix to combine. Add half of the flour mixture and whisk to combine, then add the second egg, Protein+ yoghurt and remaining flour mixture. Once well combined, add the mashed banana and mix again.
  4. Pour the mixture into your greased loaf tin and bake for 50-55 minutes, or until a skewer comes out clean.
  5. Now, the hard part. Leave the loaf to cool in the tin for an hour, then remove it from the tin and place on a cake rack to cool completely.
  6. The banana loaf will keep for 4-5 days if wrapped and stored in an airtight container.