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Soft and fragrant protein banana bread enriched with hazelnut cream and cinnamon. It is ideal for a satisfying breakfast or lactose-free snack, to be cut into six slices and enjoyed cold as well.
Peel the ripe banana, place it in a bowl, and mash it thoroughly with a fork until you obtain a smooth purée.
Add the eggs and plant-based drink to the banana purée, then mix until the liquid ingredients are fully incorporated.
Add the oat flour, whey protein, baking powder, and cinnamon. Mix until you obtain a smooth, lump-free batter.
Pour the batter into a loaf pan lined with parchment paper. Spread the hazelnut protein cream over the surface and create a swirl with a toothpick.
Bake in a preheated oven at 175 °C for 30–35 minutes, checking for doneness with a toothpick. Allow to cool slightly before cutting into six slices.
Loaf pan
Toothpick for creating the swirl
Store at room temperature for 1 day or in the refrigerator, well covered, for up to 3 days. Bring back to room temperature before serving.
For a completely lactose-free version, use a plant-based drink and a certified lactose-free protein cream. The banana bread can be served warm or cold.
Italia
