Banana Coconut Protein Loaf

³ Description

A delicious spin on Banana bread!

² Ingredients

•  300 g Banana
•  1.5 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
•  2 serving (serving = 2 tbsp) Hodgson Mill Milled Flax Seed
•  4 large Egg White
•  1 serving (serving = 1 egg) Eggland's Best Large Grade A Eggs
•  0.66 serving (serving = 3 tbsp raw) Bob's Red Mill Unsweetened Shredded Coconut
•  4 serving (serving = 1/4 tsp) McCormick Coconut Extract
•  1/3 serving (serving = 1 tbsp) madhava Light Agave Nectar
•  1/3 serving (serving = 1 tbsp) Really Raw Honey Raw Honey
•  4 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  2 serving (serving = 1 scoop) Cellucor Cor-Performance Whey Peanut Butter Marshmallow
•  0.15 serving (serving = 1 cup) Silk Light Almond Milk

q Directions

Loaf:

300g Ripe Banana (About 2.5 medium bananas)
1 Egg
4 Egg Whites
3/4 cup Oat Flour
1/4 cup Milled Flax Seed
2 scoops Cellucor Peanut Butter Marshmallow Whey (Whipped Vanilla would work well for this too. It’s what I would’ve used if I had it on hand)
1 tsp Vanilla Extract
1-2 tsp Coconut Extract


Coconut Topping:

2 tbsp Unsweetened Shredded Coconut
1 tsp Vanilla Agave Syrup
1 tsp Raw Honey
3 tbsp Unsweetened Almond Milk


Preheat your oven to 350 and grease a loaf pan.
In a blender, combine all loaf ingredients and pour into greased pan.
In a small bowl, combine all ingredients for coconut topping and drizzle over loaf batter.
Bake for 32 minutes (Or until toothpick comes out mostly clean in the center)
Cut into 8 slices.

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