Dark Chocolate, Macadamia & Hemp Protein Loaf
Dust off your loaf tins, ripen those bananas – we’re going vegan baking.
Since you smashed the banana bread trend a few months ago, we want to offer up a new challenge for all the healthy bakers out there. This loaf is full of fibre and protein meaning there is absolutely no excuse not to eat it for breakfast (warmed under the grill with some vegan butter perhaps?) Or add some frosting and serve it with tea when your mum’s next over? Regardless, it’ll spark joy any moment of the day plus keep your body feeling great from all of the healthy goodness.
We have Luce Hosier (@whatluceeats) aka queen of lockdown baking to thank for this dreamy recipe. Get the oven gloves back on and give it a go.
Cooked using
- 3 ripe bananas
- 180ml Good Hemp Milk
- 120ml canned coconut milk
- 1 teaspoon of vanilla extract
- 50ml maple syrup
- 115g Good Hemp Protein Powder
- 200g plain flour
- 30g cacao powder
- 120g dark chocolate (cut into chunks)
- 100g macadamia nuts (roughly chopped)
- 1 1/2 teaspoons of baking powder
- 40g light brown sugar
- For the frosting:
- 220g dairy free cream cheese
- 30ml maple syrup
- 30g cacao powder
Method
Begin by preheating the oven to 180c and greasing or lining a standard size loaf tin (2lb).
In a large bowl mash the bananas and then combine with the hemp milk, coconut milk, vanilla extract and maple syrup.
Next add the hemp protein, plain flour, cacao powder, baking powder and light brown sugar and stir to combine.
Fold in 100g of the dark chocolate chunks along with 80g of the chopped macadamia nuts.
Empty the mixture into the loaf tin and bake in the oven for approx. 50-55 minutes until a toothpick comes out clean.
Whilst the loaf is cooking prepare the topping by combining the cream cheese, maple syrup and cacao powder. Once smooth and combined place in the fridge.
Allow the loaf to cool completely before carefully removing from the tin. Top with the chocolate cream cheese and with the remaining chocolate and macadamia nuts. Slice and enjoy!