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Prep
5m
Cook
1h
Total
1h 5m
Prep
5m
Cook
1h
Total
1h 5m
Ingredients
Method
Nutrition
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Step 1
Place the dates and milk in a small saucepan over low heat for around 5 minutes, until the dates have softened. Blend until smooth and set aside.
175 g Pitted dates
360 ml Milk
Step 2
In a large bowl, whisk together the mashed bananas, eggs, olive oil and vanilla. Stir through the date mixture.
2 Ripe bananas
2 Eggs
30 ml Olive oil
5 ml Vanilla extract
Step 3
Gently fold in the flour, protein powder, cocoa powder, baking powder and bicarbonate of soda. Fold through the chocolate chips.
125 g Wholemeal or plain flour
25 g Chocolate protein powder
15 g Cocoa powder
3 tsp Baking powder
1 tsp Bicarbonate of soda
50 g Dark chocolate chips
Step 4
Pour into a lined loaf tin and sprinkle over the chopped pecans.
20 g Pecans
Step 5
Bake at 170°C for 60 minutes, or until a skewer comes out clean. Allow to cool before slicing and enjoy!
For
10
M
I
175
g
Pitted dates
360
ml
Milk
2
Ripe bananas, mashed
2
Eggs
30
ml
Olive oil
5
ml
Vanilla extract
125
g
Wholemeal or plain flour
25
g
Chocolate protein powder
15
g
Cocoa powder
3
tsp
Baking powder
1
tsp
Bicarbonate of soda
50
g
Dark chocolate chips
20
g
Pecans, chopped
Per Serving
Calories
199kcal
Fat
7g
Carbs
28g
Protein
5g
A larger loaf tin is best for this recipe (3lbs or more) as there's a lot of batter. If using a smaller tin, consider cooking for slightly longer.
For meal prep: keep in an air tight container for up to 4-5 days. Perfectly served 15 seconds in the microwave with a dollop of yoghurt!
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