45 min

Here is a delicious loaf that is high in protein, gluten free and has no added sugar. As a bonus it’s quick and easy to make and as good for breakfast as it is as a snack or a post workout treat.

Almond, Blueberry & Raspberry Protein Loaf

  • 2 large ripe bananas, mashed (about 200g)
  • 3 large eggs, beaten
  • 100g almond butter
  • 70g vanilla whey protein
  • 100g porridge oats, ground
  • 100g Greek yoghurt
  • a few drops of almond essence (optional)
  • 70g blueberries
  • 70g raspberries
  • Sweetener of your choice (optional), see Notes
  • A handful of flaked almonds
  1. Preheat the oven to 180C/160C fan. Grease or line a small loaf tin with baking parchment.
  2. In a large bowl, beat together the almond butter, beaten eggs, vanilla protein powder, oatmeal, yoghurt and almond essence if using.
  3. Gently stir in the fruit.
  4. Pour the mixture into the prepared tin and sprinkle with the flaked almonds.
  5. Bake the loaf in the preheated oven for 35 – 45 minutes until well risen and a skewer inserted into the centre comes out clean.
  6. Turn the loaf out onto a cooling rack and leave to cool completely.

Notes: As the loaf will only be as sweet as the bananas you use and if you want a bit more sweetness, add a little   sweetener of your choice.  I like to use Agave Syrup or Stevia.


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