I don’t know about you but I REALLY don’t like ripe bananas. I like them when they’re hard and still a tiny bit green – way before they start to develop their black spots and get soft.
This makes it tricky to buy bananas by the bunchful though because you can’t eat them all and have each and every one of them be ‘perfect.’ Some of the bananas inevitably ripen. And then what? Do I throw them out?
Absolutely not! I just use them to make banana bread ;-)
2 ripe bananas
1 medium cooked (roasted until soft) sweet potato (120g)
2 whole eggs
3/8 cup vanilla (or unflavored) whey protein powder
2 tbsp coconut flour
1/4 cup of tapioca flour or a gluten-free flour blend (like this)
1/2 tsp baking powder
1/2 tbsp vanilla essence (optional but nice)
1/2 tbsp cinnamon (optional but very nice)
Using a handheld blender or food processor, blend all the above ingredients together. If you want to add texture to your banana bread, consider adding some chopped walnuts in – or chocolate chips!
Bake in a silicone bread pan (I used one like this one) for an hour at 160 C (320 F) or until, when poked with a knife, your knife comes out clean.
Macros per slice (out of ten): 73kcals, 5g protein, 9g carbs (out of which 2g is fiber!), 1g fat.