INGREDIENTS
170 g wholemeal flour
2 scoops vanilla whey protein (informed sport)
2 tsp baking powder
2 large egg whites
2 large ripe bananas
1 tsp vanilla essence
100 ml cold water
1 tbsp agave syrup or honey
75 g dark chocolate chips
Loafs are the ideal treat for any athlete, but they're often high in sugar and fat. This chocolate chip protein loaf has a base of wholemeal flour and bananas, making it an ideal high carbohydrate snacks for pre/post-exercise or between meals in preparation for training session or competition. Egg whites and whey protein help contribute to 7g of protein per serving.
At a cost of 35p per serving, this loaf makes a great alternative to shot bought snacks that contain high processed sugars. They will last around 1-2 weeks when individually wrapped (let them cool first). For a healthier alternative, you can leave out the chocolate chips and add 2 tbsp of dark cocoa powder or a handful of dried fruit and nuts.
See the step by step guide and pictures below. Makes 8 thick slices.
1.
Preheat the oven (fan) to 180 °C. In a large mixing bowl, sieve 170 g of wholemeal flour, 2 scoops of vanilla whey protein (20g of powder) and 2 teaspoons of baking powder.
2.
In a separate bowl, mix the 2 large egg whites, 2 large mashed mashed bananas, 100 ml cold water, 1 tablespoon of agave syrup (or honey) and 1 teaspoon of vanilla essence
3.
Add the wet mixture to the dry mixture and fold together (aiming to lock in some air). Once combined, add 75g of dark chocolate chips (or crushed chocolate)
4.
Add the mixture to a greased tin and bake for 35-40 minutes. For the last 10 minutes of cooking, cover with foil.
