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Raspberry & White Choc Banana Bread

  • Breakfast
  • Snacks
  • 45 min +
  • Vegetarian
High-protein banana bread using oat flour and whey protein, naturally sweetened with bananas and maple syrup.

Time

50 min

Serves

8

Protein

11 / serve

Calories

254 / serve

Jump to recipe

Why you'll love this one

The raspberry and white chocolate version of the banana bread, and easily the prettiest of the lot when you slice into it. Frozen raspberries hold their shape far better than fresh ones here.

Save a handful of the raspberries and chips for the top rather than folding everything through. They sit on the surface as it bakes and you get that bakery look without doing anything clever, and it makes it obvious what’s in the loaf.

A few melted chocolate streaks on the skewer are fine, wet batter is not. Five days in the fridge, or slice it and freeze. Cool it in the tin for ten minutes before moving it to a rack.

Raspberry & White Choc Banana Bread ingredients

What goes in it

Here’s what goes in, and why. The full quantities are in the recipe just below.

  • Bananas: the sweetness and most of the moisture. The riper they are the sweeter the loaf, so those black spotty ones on the bench are exactly what you want.
  • Oat flour: the base, and it keeps this closer to a breakfast than a cake. Blitz rolled oats in a blender if you haven’t got it in the cupboard.
  • Vanilla protein powder: where the protein comes from, whisked into the dry ingredients so it doesn’t clump. Vanilla is the flavour that works with raspberry and white chocolate.
  • Eggs, almond milk and vanilla: the wet ingredients that bring it together. Stir them into the mashed banana, then add the dry mix and stop the moment it’s combined.
  • Maple syrup: the only added sugar in the loaf. Eighty grams across eight slices isn’t much, and with ripe bananas doing the heavy lifting you won’t miss more.
  • Coconut oil: melted and stirred through the wet mix. Protein loaves dry out fast without a bit of fat, and two tablespoons is what keeps this one soft.
  • Raspberries: folded through frozen, which is deliberate. Frozen berries hold their shape instead of bleeding through the batter, and a handful on top looks the part.
  • White chocolate chips: the sweet pockets against the tart raspberry, with some saved for scattering on top. Cinnamon, baking powder and a pinch of salt round out the dry mix.

Let's get cooking.

Raspberry & White Choc Banana Bread

What you'll need
  • Flour, oat, whole grain (120 grams)
  • banana, cavendish, peeled, raw (3 fruits medium (360g))
  • egg, large (2 eggs (100g))
  • almond milk unsweetened (60 grams)
  • vanilla extract (1 teaspoon)
  • maple syrup 100% pure gluten free (80 grams)
  • protein powder, vanilla (2 scoops (60g))
  • cinnamon, dried, ground (1 teaspoon (3g))
  • baking powder, dry powder (1 tsp (5g))
  • salt (½ tsp (3g))
  • oil, coconut, (2 tablespoons (15 ml) (28g))
  • baking white chocolate chips (60 grams)
  • raspberries, raw (1 cup (160g))

How to make it

  1. Preheat oven to 175°C. Lightly grease or line a loaf pan.
  2. Mash 3 bananas in a large bowl. Add eggs, almond milk, melted coconut oil, maple syrup and vanilla. Mix well.
  3. In a separate bowl, whisk together oat flour, protein powder, cinnamon, baking powder and salt.
  4. Add dry ingredients to wet ingredients and stir until just combined — do not overmix.
  5. Fold through most of the frozen raspberries and most of the white chocolate chips, saving a small handful of each for the top.
  6. Pour batter into the prepared loaf tin and smooth the top with a spatula. Scatter the reserved frozen raspberries and white chocolate chips evenly across the top.
  7. Bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean (a few melted chocolate streaks are fine, wet batter is not).
  8. Cool in the tin for 10 minutes, then transfer to a wire rack to cool fully before slicing into 8 even pieces.

For the number lovers.

254

Calories

11g

Protein

33g

Carbs

8g

Fat

4g

Fibre

Worked out per serve, as a guide. Use them if numbers help you, ignore them completely if they don’t. The recipe’s good either way.

Tips & notes

  • Melted chocolate streaks on the skewer are fine, but wet batter means it needs longer.
  • Rest the loaf for ten minutes before turning it out, or the warm crumb breaks apart.

Make it yours

  • Keeps 5 days in the fridge, or slice it and freeze for grab and go.
  • Swap the white chocolate for dark, or leave it out and add extra berries.
  • It makes eight slices, so it’s an easy one to bake once and portion.

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