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Anna Bennington

White Chocolate & Raspberry Banana Bread

I probably had you at white chocolate and raspberry, but this banana bread is not only moist and delicious, it also packs a little protein punch. Not enough to satisfy the gym junkies among us, but enough to keep you a little fuller for longer and keep MyFitnessPal off your back for a hot minute.
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 1 loaf
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 egg
  • 50 g brown sugar
  • 85 g yoghurt
  • 50 g olive oil
  • 2 large bananas mashed
  • 150 g flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 60 g vanilla protein powder
  • 60 g white chocolate chips, or bar cut roughly
  • 80 g frozen raspberries

Method
 

  1. Pre-heart your oven to 180°C/350°F.
  2. In a bowl, beat the egg and sugar together until it has Iightened somewhat.
  3. Add the yoghurt, oil and bananas. Mix to combine.
  4. Sift into the wet ingredients the flour, baking powder and baking soda. Add the protein powder. Gently fold the dry ingredients in.
  5. Mix in the white chocolate and about 60g of the raspberries.
  6. Pour the mixture in a greased or baking paper lined load tin. Sprinkle the remainder of the berries on top.
  7. Bake at 180°C, conventional, for 45-50 minutes. Or, you know the drill, until a knife comes out clean(ish, I like it a little underbaked and gooey. So does the salmonella probably, so don't listen to me!).