Don’t be grossed out. I know it’s butt-ugly. I know it, you know it. It’s also delicious, filling and decently dosed in protein. I happily nosh on this with coffee in the morning, guilt-free because I know I will be off to the gym soon. I like it with butter (I use Nuttelex) or with PB2. The bread is dense and not very sweet, but the molasses and spices make it so yummy. The molasses is also the reason for this dark and moody outer colouring. You’re more than welcome to use a rice syrup and not spice it, but I love the molasses is so bold and yet so full of an array of vitamins and minerals. I used a regular and unflavoured protein powder, but go for your life. I only ever buy unflavoured, to avoid having only minty flavour when you want to bake a cake, or whatever flavours that junk comes in these days.
Another ugly shot.
I actually added a tad of coconut flakes to mine, but it provided nothing special except for the small visual worms you see in the picture above. I’m so unhappy with the visuals, to be honest, because this bread is very wholesome and filling and moist, but the images are so frumpy. Perhaps if I make a version without molasses or the red quinoa I used (I thought it would add pretty colour, but it’s all a mess isn’t it?)
I used a butter-covered knife to slice this bread. Nothing is working. I would cry, but I actually have a delicious protein-rich banana bread to smash into.
- 2 TB flaxmeal
- ¼ cup warm milk
- 2 bananas
- ½ cup coconut oil, melted
- ¼ cup molasses
- 1 tsp cinnamon powder
- ½ tsp ginger powder
- ½ cup almond meal
- 1 cup rolled oats
- 1½ cups cooked quinoa (about ½ cup uncooked)
- ½ cup wholemeal flour
- ½ cup pea protein powder
- Preheat the oven to 180*C and prepare a large loaf tin.
- In your mixing bowl, combine the warm milk and flax. Let it sit in the bowl for 5 minutes, to think about it's life.
- Once thickened, add the banana, oil molasses and spices. Mash as you stir, or preferably use a stand mixer. I think the mashed banana is better than smoothied banana here.
- Stir through the remaining ingredients - the almonds, oats, flour and protein. Stir until combined and then pour into the loaf tin.
- Bake for about 55 minutes.
- Remove from the oven and let it sit for 10 minutes, then flip out onto a rack to cool completely. Slice into 8 and wrap to keep fresh.