Recipe: Peanut butter choc chip banana bread

Banana bread has always been and will always be one of my favourite things to bake and eat… leftover bananas at the end of a week make the perfect base for this sweet treat! I’ve started experimenting with my bakes much more and this week it was time to make a nutty version. I used the ‘That Protein’ peanut protein which is one of my all time favourites, and chopped up my favourite dark chocolate bar to go in it.

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On top of how good it tastes, this is one of the easiest bakes to make, you literally just chuck it all in a processor then pop in the oven until it’s ready!


  • 4 small ripe bananas
  • 3 tbsp peanut butter protein powder
  • 100ml egg white
  • 3 tbsp melted coconut oil
  • 3 tbsp coconut flour
  • 50ml almond milk
  • 1 dark chocolate bar (or cacao nibs)


  1. Blend up the bananas until they form a smooth paste and have no lumps in.
  2. Add the protein, egg white, coconut oil and coconut flour and blend the whole mix until smooth.
  3. Add the milk gradually, mixing between, until it’s all combined. Allow the mixture to sit for 5 minutes, you may need to add a little more milk to get the right consistency… it needs to be a bit runnier than your average cake mix.
  4. Chop the chocolate and add to the mix, distributing evenly.
  5. Pour into a lined loaf tin and cover in foil or greaseproof paper, bake for 50-60 minutes at 160 degrees until a knife comes out clean.

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I would say allow it to cool but it definitely tastes best straight out of the oven as the chocolate is still melted!

J x

Screen Shot 2017-11-06 at 20.43.25

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