Double chocolate banana bread #shorts

This double chocolate banana bread is filled and topped with chocolate chips, extra moist, and melt in your mouth delicious. No eggs and no dairy needed, making it the perfect vegan high-protein snack!

Recipe makes 12 slices

Nutrition facts for the entire batch 🍴
🔥 2345 Calories 🧀 103.4g Protein 🍞 316g Carbs 🥑 71.3g Fats

Nutrition facts per slice 🍴
🔥 195 Calories 🧀 8.6g Protein 🍞 26.2g Carbs 🥑 5.9g Fats

Dry Ingredients:
• 100g all-purpose flour
• 100g protein *
• 1 teaspoon baking powder
•20g cocoa powder

Wet ingredients
• 4 medium mashed bananas
• 70g peanut butter
• 80g (1/2) cup no-calorie syrup
• 200g fat-free yoghurt
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract

Toppings & Fillings:
• 100g chocolate chips
• 100g chocolate yoghurt ( I have used Alpro dark chocolate dessert)

*I recommend using casein or vegan protein for this recipe. If you use whey protein, you may need to add some more flour. If you don’t have protein at all, replace it with 100g of all-purpose flour.

Cooking instructions 👨‍🍳
1. Preheat the oven to 180C/350F. Line a loaf pan with parchment paper, and set aside.
2. In a large mixing bowl, add your dry ingredients and mix well. Add your wet ingredients and mix until just combined. Using a rubber spatula, fold through 100g chocolate chips.
3. Transfer your batter to the loaf pan and bake for 45-50 minutes, or until a skewer comes out just clean.
4. Remove from the oven and let cool in the pan completely.
5. Top with chocolate yoghurt and more chocolate chips. Slice in twelve pieces. Enjoy

Notes
TO STORE: Banana bread should be stored in a sealable container or covered in plastic, in the refrigerator. It will keep well for up to 1 week.

#bananabread #proteinbread