A friend of mine and I met in the kitchen last week and created something for all the health-foodies out there: a sweet banana zucchini bread perfect for breakfast, snack and everything in between.
This banana bread is not vegan, but packed with protein, slow carbs and even veggies. Normally I would add apple or apple mousse to my banana bread batter (for the moistness), but instead we used shredded zucchini this time - and I guess this moistness cannot be beaten. Additionally to the eggs, we mixed in some extra vegan vanilla protein from Foodspring (my favorite, because not artificially sweet - not sponsored) for some extra flavour. Here we go with the recipe:
- 4 ripe bananas
- 4 eggs
- 100 g buckwheat flour
- 100 g oat flour
- 50 g vegan vanilla protein from Foodspring
- 1 zucchini
- baking powder
Preheat your oven to 180°C.
Mash 3 1/2 of the four bananas with a fork until smooth. Beat in the eggs with a hand mixer until foamy. Shred the zucchini and add to the egg-banana mixture. In a separate bowl, mix all the dry ingredients and gently fold in the wet mixture.
Grease a loaf pan and fill in the banana bread batter. Slice the remaining half of the banana lengthwise into 3 slices and place them on top.
Bake the banana bread in the preheated oven for 45 - 50 minutes, or until a tooth pick inserted in the middle comes out clean.
Let the loaf cool for a few minutes before unmolding it, then slice and enjoy!
I hope you try this moist banana goodness and if you do, don't forget to let me know on Instagram (@thelischka). I would love to see your creations!
Have a lovely day
and all the best,