This has to be one of my favourite healthy make-ahead breakfasts. It also tastes amazing with a coffee or tea on the side in the afternoon.
The daily consumption of bananas is known to reduce high blood pressure, cancer and diabetes risk (due to high vitamin, mineral and fibre content), help with digestive health (if they are consumed ripe!), and the coolest thing of all – they can boost your mood and help with memory preservation due to the tryptophan they contain!
(Source: Medical News Today)
Ingredients:
⌁38g Vegan vanilla protein powder (I used Vega clean protein)
⌁1 1/3 cups gluten free flour
⌁4 medium bananas, mashed
⌁3 tsp baking powder
⌁1 pinch of salt
⌁1/4 cup coconut oil
⌁1/3 cup plant milk
⌁1 tbsp No Egg egg replacer (optional)
⌁1/4 cup brown sugar
⌁1/2 tsp cinnamon (optional)
Method:
In a bowl, combine vegan protein powder, flour, baking powder, salt, cinnamon, egg replacer and sugar.
In a separate bowl, combine the wet ingredients – mashed bananas, coconut oil and plant milk and whisk until well combined.
Pour the batter into a greased cake pan and top with banana slices.
Bake at 180ºC (356 F) until golden brown and an inserted toothpick comes out clean (around 45min, but this depends on your oven).
