A batch made in heaven

IMG_4130This recipe comes from Claire – here’s what she has to say about it…

I make this all the time – it’s packed with super-healthy stuff, ideal if you’ve got over-ripe bananas lurking in the fruit bowl and my Endurer team-mates luuurve it when I cook for them on race days!

It’s great  as a snack too – slice the loaf when it’s cooled, pop the slices in the freezer and just re-heat one (or two!) of them for about 15 minutes on a medium heat …

I use my funky little measuring cups when I bake but if you’d rather stick to weighing out ingredients, there are lots of conversion charts like this one on the web.

When it comes to oven temperature, medium heat on mine is around 1850C but if yours is a bit on the sensitive side, you might want to start off slowly and bake your loaf at 1650C.

And don’t forget the most important ingredient – always stir with love!!

Banana Bread

  • Servings: Makes 1 medium-sized loaf or 20 small muffins
  • Time: 1 hour including cooking time
  • Difficulty: easy
  • Print


  • 6 scoops of vanilla protein powder
  • 1 teaspoon of ginger
  • 1 teaspoon of cinnamon
  • 1 teaspoon of baking powder
  • 3 ripe bananas
  • 3 free range eggs, whisked
  • Half a cup of organic rolled oats, whizzed up to a flour-like consistency
  • Half of cup of ground linseed or flaxseed
  • 1 cup of ground almonds
  • 1 cup of water
  • Half a cup of mixed, chopped nuts (almonds, walnuts, cashews, brazil nuts or any you prefer!)
  • 1 cup of juicy, plump dates with pits removed
  • 4 tablespoons of organic runny honey
  • 2 tablespoons of coconut oil


  1. Preheat oven to medium (165-1850C, depending on your oven).
  2. Line a medium loaf tin or 20 small muffin tins with greaseproof paper.
  3. Put all the wet ingredients into a large bowl – mash the bananas and add to the bowl with the whisked eggs, water, honey and melted oil. Stir with love.
  4. Combine the dry ingredients – protein powder, ground almonds, linseed, oats, ginger, cinnamon, baking powder and mixed nuts – in a separate bowl and then add them slowly to the wet ingredients, stirring with a spoon (and more love!) till you have a batter-like consistency.
  5. Pour the mixture into the loaf tin or muffin tins – bake for 30 to 40 minutes or until there is bounce on the top of the bread and no gooey stuff in the middle when prodded with a skewer.
  6. Leave to cool, slice, eat a slice (just to test, of course) and freeze if not using immediately.


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