This fun twist on two classics combines marble cake with banana bread and is one of the best tasting banana breads I’ve made! You can totally omit the miso paste if you would like, it would still taste amazing but it just won’t have that extra umami flavour note which personally, I think takes this from being good to amazing!
If you feel like whipping up a slightly fancier banana bread then I definitely recommend that you try this!
Here is the recipe:
MISO MARBLE PROTEIN BANANA BREAD
INGREDIENTS:
Wet:
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4 x medium very ripe bananas (~400g peeled weight)
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½ cup coconut oil
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½ cup almond milk
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1 heaped tablespoon of miso paste
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*Optional: 1 tsp vanilla essence
DRY:
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2 cups self-raising flour
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½ cup coconut sugar
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2 scoops vegan vanilla protein powder
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2 tablespoons cocoa powder
METHOD:
1. Preheat the oven to 160 degrees Celsius, fan-forced. Line a loaf tin with non-stick paper
2. In a large bowl, combine the flour, sugar and protein powder, DO NOT add in the cocoa powder
3. Add all the wet ingredients into a blender and blend until smooth. Pour the wet mixture into the dry and gently fold using a spatula until just combined.
4. Pour half of the batter into the prepared tin.
5. Add the cocoa powder to the remaining batter and gently fold until combined. Use a spoon to put blobs of this chocolate mixture onto the batter in the tin. You can use the back of a spoon to swirl it in if you want.
6. Bake in the oven for 35 minutes until a knife inserted comes out clean
7. Remove from the oven and allow the loaf to fully cook before slicing
*Storage tips: in an airtight container in the fridge for up to 5 days or in the freezer for months!
But let’s be real, it probably won’t last long 😛 Hope that everyone has had a fabulous week! Let know if you try this 🙂