How long does Protein Banana Bread keep in the fridge?

Protein Banana Bread keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Protein Banana Bread ahead of time?

Yes. Protein Banana Bread is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most mediterranean vegan dishes taste better the next day once the masala has had time to meld.

What can I serve with Protein Banana Bread?

Classic pairings include coffee, almond-butter. For a complete mediterranean thali, add a dal, a dry sabzi, papad, and a sweet ending.

Mediterranean VeganBread Mild

Protein Banana Bread

Name: Protein Banana Bread
Prep time: 23 min
Cook time: 42 min
Total time: 65 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 3 ripe bananas, mashed; 1 cup whole wheat flour; 0.5 cup rolled oats, ground; 0.25 cup vanilla plant protein powder; 0.25 cup almond butter; 0.25 cup maple syrup; 2 tbsp ground flax + 6 tbsp water (flax egg); 0.5 cup oat milk; 1 tsp vanilla extract; 1 tsp baking powder; 0.5 tsp baking soda; 1 tsp cinnamon; 0.5 tsp salt; 0.25 cup dark chocolate chips (optional); 0.25 cup walnuts, chopped

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Oven bake

Time: 65 min
Serves: 5
Calories: 320 kcal
Protein: 13 g

0:00 / 1:32

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Method

1Heat oven to 180C; line a loaf tin.
2Beat bananas, almond butter, maple, flax egg, oat milk and vanilla till smooth.
3Mix dry: flour, ground oats, protein powder, baking powder, baking soda, cinnamon and salt.
4Fold dry into wet; don't overmix.
5Stir in chocolate chips and walnuts.
6Pour into tin, bake 45 minutes till a skewer comes out with moist crumbs; cool 15 minutes before slicing.

About this recipe

Already vegan; flax egg + oat milk replaces dairy/egg.

Ingredients

Method

About this recipe

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