This is SUCH an easy recipe to make and it’s a bit of a twist on the traditional banana bread. I tend to make a batch of this when there are black bananas in the kitchen and they’re about to be thrown out. The more ripe the bananas are, the sweeter they will be.
Makes 10 slices
120g wholemeal flour
1 tsp baking soda
30g cocoa powder (unsweetened is best)
3 medium ripe bananas (the riper, the better!)
1 medium egg
120g natural yoghurt
1 tsp vanilla essence
30g peanut butter
10g walnuts/cacao nibs
Pre-heat your oven to 180°C
Mix all the dry ingredients together in one bowl and in another bowl, mash the bananas and add the rest of the wet ingredients
Combine wet and dry ingredients
Grease a loaf tin and add your ingredients. Spread evenly in the tin.
Bake for 45mins-1 hour. When you can prick the bread with a toothpick and it comes out clean, you know that it is ready. This is a very wet mixture so the toothpick may come out gooey but that’s fine.
Let the bread cool on a rack for 10-15minutes and then spread 30g of peanut butter on top. You can use either chopped up walnuts, unsweetened desiccated coconut or cacao nibs as a topping.
Nutritional Information per slice:
120kcal; 18g carbohydrates; 3g fat; 3g protein;
This recipe is a good source of potassium.
MY FIRST RECIPE!!!!!
This is one of my favorites. It might sound a bit odd but it is the PERFECT substitute for a bowl of ice-cream when you’re craving something sweet:
164kcal/serving and 3.5g of fat/serving (with no toppings) vs. 270kcal/serving and 17g of fat if you were to go for a small bowl of vanilla Häagen-Dazs ice-cream.
The base for this recipe is frozen bananas. I’ve added 2 teaspoons of crunchy peanut butter this time to the frozen bananas but you can add whatever toppings you like. Just remember, the more toppings you add, the more calories the recipe will add up too.
Ingredients : Serves 2 –
100ml of any reduced fat milk, I chose Avonmore fortified slimline milk (40kcal/100ml serving)
2 medium frozen bananas (105kcal/serving)
2 teaspoons of Peanut butter (59kcal/10g) – The best peanut butter to use is the Meridian brand as the only ingredients are dry roasted peanuts and salt. If you look at commercial peanut butter there are usually a lot of sugar, preservatives and palm oil added. Unfortunately all that was in the press was Kelkin but it will do for now.
5g Cacao nibs (19kcal/5g) – Not everyone will have cacao nibs in their pantry but I like the crunch they give and their bitter taste. If you don’t have cacao nibs you can try the optional toppings listed below or just have the recipe plain.
Other toppings suggestions:
- Frozen Mixed berries – 80g (26kcal/80g)
- 10g Cocoa powder – The best to use is unsweetened (23kcal/10g) but I use Options Belgian hot chocolate cocoa powder (40kcal/10g)
- Chopped almonds / walnuts (Per 10g approx: 63kcal; 6g fat; 2g protein)
- Peel 2 medium bananas and freeze overnight.
- Once bananas are frozen, take them out of the freezer and place into your blender with peanut butter and milk. I use the Nutribullet but I have also tried this recipe in my cheap, 15 euro blender from Argos and it worked perfectly.
Blend to the consistency that you like. I try to get it as close as possible to the consistency of ice-cream, takes about 2mins in the Nutribullet, but if you like it more runny, you can add some more low-fat milk.
- Serve immediately with a choice of toppings. I’ve listed my favourite toppings above and the calorie content per one serving.
Nutritional information per serving (recipe serves 2):
164kcal; 32g carbs; 3.5g fat; 4.5g protein; 3.7g dietary fiber.
This recipe is low-fat, high in dietary fiber and a good source of potassium.