Banana bread breakfast slices
Prep time 5-8 mins
Cook time 20-30 mins
So, as you all know, I love oats, a lot. They fill me up just enough, and the main thing for me is that I don’t get that horrible energy dip in the afternoon, and crave a load of sugar.
These are the perfect solution if you’re on the go, and make the perfect high protein snack, which are high in fibre and will fill you up & satisfy that sweet tooth.
Recipe, makes 9 square slices
THE CAKE
2 bananas
150g oats
60g vanilla protein powder
1 tsp baking powder
2-3 tbsp sweetener of choice
200ml milk
Pinch of salt
1 tsp vanilla extract
Optional: 50g chocolate, chopped
THE PB ICING
6 tbsp greek yoghurt
2 tbsp smooth peanut butter
1-2 tbsp syrup
1 tsp vanilla extract Method
Preheat the oven to 170°C.
Add everything for the banana cake to a blender, or your mini chopper and blend until smooth, and cake batter-like.
Once you have a cake batter, add your chopped chocolate if you want to - if your cake is too thick, add a splash more milk, and if it’s too runny, add some more oats, or ground almonds.
Pour your batter into a lined square tin, then bake for 20-30 minutes - it should rise, and be golden brown, and spring back to the touch.
Remove from the oven and leave to cool down completely.
In the meantime, mix your yoghurt with peanut butter, vanilla and syrup, and add a splash of water to make it slightly thinner.
Once your banana cake has cooled down, spread the peanut butter yoghurt over the top, then slice into 9 pieces.
Refrigerate for up to 1 week.
Notes + Variations:
If you’re after more of a banana bread texture, don’t blend everything together, make oat flour, then mash your banana, add the oat flour, followed by the rest of the ingredients.
