A quick and easy to make sugar and gluten free protein loaf.
Almond, Banana & Chocolate Protein Loaf
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
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.