Spiced Banana and Raisin Protein Bread Recipe

Protein bread is a great alternative to cake. I find that a lot of customers on the Challenge have got the way they are because of an addiction to sweet cakes, so rather than cut this out completely which many would find impossible – I’m going to do my best to come up with healthy alternatives, such as this amazing protein bread recipe that contains delicious juicy raisins, moist banana, and is also spiced with cinnamon and vanilla for added flavour.

In this recipe, some of the flour has been substituted for oat flour which is made by pulsing ground oats (oatmeal).

All of the refined sugar that would normally be used in a recipe like this has been substituted for honey, which is sweeter than sugar, so you don’t need to add as much – and it also contains traces of vitamins and minerals.

If you can find it, I highly recommend using coconut oil, because it has tremendous health benefits.

Coconut oil deserves a whole post to itself about the many benefits, which I will do at a later date.

Suffice it to say that coconut oil can help you to increase energy expenditure, which can help in weight loss. (Sources 1 and 2).

Bake your own raisin and banana protein bread!

Ingredients

raisin and banana protein bread3/4 cup coconut oil (can substitute with olive oil or butter)
1 cup honey
6 egg whites
2 teaspoons vanilla extract
2 cups mashed ripe bananas
1 1/4 cups self raising flour
1 cup of rolled oats (pulsed to make oat flour)
1/2 cup Vi Shape Mix (4 scoops approx)
1 teaspoon ground cinnamon
1 1/2 teaspoons baking powder
3/4 cup unsweetened coconut milk
1 cup dessicated coconut
3/4 cup raisins

Instructions

  1. In a large mixing bowl, cream the coconut oil and honey.
  2. Add the egg whites, vanilla, and banana, and continue mixing.
  3. Sift the flour, pulsed oats, Vi Shape Mix, cinnamon, and making powder. Slowly add this mixture, alternating with the coconut milk. Avoid over-mixing.
  4. Stir in the dessicated coconut, and the raisins by hand.
  5. Divide the batter into four small loaf tins that have been sprayed with non-stick spray or “fry light”.
  6. Bake at 350 F/180 C/gas mark 4 for 35 to 40 minutes – until golden brown on the top.
  7. Cool in the tins for 10 minutes before turning out onto a cooling rack.

This delicious raisin and banana protein bread will keep in a sealed container for up to seven days, or you can freeze any extra loaves to enjoy later.

Share your experiences with this recipe by posting a comment below!


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