The perfect banana bread texture for a protein packed, gluten and refined sugar free snack.

INGREDIENTS:

• 2 ripe bananas

• 1 tsp vanilla extract

• 1/4 cup maple syrup

• 1 flax egg (1 tbsp of flax meal combined with 2 tbsp water and let sit for 2 minutes)

• 1 cup coconut flour

• 1 cup almond meal

• 1/2 cup vanilla protein powder

• 1 tsp baking soda

• Pinch of salt

• 1 cup almond milk (or until dough-y consistency is reached)

METHOD:

1. Preheat the oven to 180 degrees C and line a loaf tin with baking paper

2. In a large mixing bowl, use a fork to mash up the bananas

3. Add the vanilla extract and maple syrup, whisk together with the fork until combined and then add the flax egg and combine

4. Add all of the dry ingredients and combine as much as you can, when the mixture is either too dry or fully combined add the almond milk and mix together until you have a dough-y consistency

5. Place the mixture in the loaf tin with an even top and put in the middle rack of the oven for 50-60 minutes, rotate the tin halfway through

6. Allow the mixture to cool completely before slicing it up