Recipe: Protein Banana Loaf

Protein banana loaf nutritionist Brighton

A grotty, rainy day with two children to entertain steered me towards baking.

Banana loaf is a favourite of mine. Toasted with butter, it reminds me of being in Australia sitting on Manly beach.

I had a few ingredients at home that needed to be used up so I combined a few ideas from various recipe sources and luckily produced a really delicious cake that the kids gobbled up (and believe me, they would say if it was disgusting!).

This is a great on-the-go snack, an alternative to a ready made protein bar and certainly satisfies a sweet tooth.

I opted for a high protein version but you could just use extra coconut flour or even a vegan blend instead of whey.

The measurements are in cups because this is easier for the children to use.


1 cup coconut flour
2 scoops Awesome Supplements whey
3 ripe bananas
1 tsp baking powder
2 eggs
1/4 cup coconut oil (melted)
1 tsp cinnamon
1 tsp nutmeg
1/2 cup raisins
1/2 cup walnuts
1/2 cup dates
1/2 cup date syrup
1/3 cup milk


Blend all the ingredients apart from the nuts and raisins in a food processor. Stir in the nuts and raisins. Pour into a lined loaf tin and bake in the oven at 170 degrees for 30-35 minutes.

Can be served toasted with butter or on it's own and definitely complements a cup of coffee.