A quick and easy to make sugar and gluten free protein loaf.

Almond, Banana & Chocolate Protein Loaf

INGREDIENTS

2 large or 3 small bananas, mashed

100g oats, finely ground

70g vanilla or chocolate protein powder

110 ml plain yogurt

110 ml almond butter

3 eggs, beaten

50g cocoa powder

½ tsp baking powder, gluten free

½ tsp bicarbonate of soda

70g almonds, roasted and chopped

METHOD

Preheat the oven to 180/160C fan and grease and line a 2lb loaf tin.

Combine all the ingredients in a large bowl with a wooden spoon and pour into the prepared tin.

Bake in the preheated oven for about 30 -40 minutes until a skewer inserted into the middle comes out clean.  Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely.

The loaf will keep for about 3-5 days in an airtight container.