Wet Ingredients

• 3.5 Medium extra ripe Bananas
• 85g melted and cooled coconut oil
• 1/2 cup of Natural Sweetener (we used monkfruit and stevia, make sure you use a sweetener that can be used as replacement for sugar at a 1/1 ratio
• 3 tbsp of plant milk

Dry Ingredients

• 3/4 cup all purpose flour
• 3/4 cup of Thrive vanilla plant-based protein
• 1 tsp baking soda
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1/3 cup dark chocolate chips (not essential, but super good!)

Instructions:

• Preheat the oven to 350°F (180°C).
• Line a 9 x 5-inch loaf pan with parchment paper. Set aside.
• Peel and mash the banana into a puree.
• In a mixing bowl, add mashed banana, sweetener, plant milk, and melted coconut oil. Stir to combine.
• In a separate bowl, mix together all of the dry ingredients: flour, protein powder, baking soda, baking powder, chocolate chips, and cinnamon.
• Stir the dry ingredients into the wet ingredients. Mix until combined, but avoid overmixing to prevent a chewy texture.
• The batter should be just about spreadable (it is thicker than traditional cake batter). If it's not spreadable, add 1 more tbsp of plant milk.
• Transfer the banana bread batter into the prepared loaf pan.
• Bake for 35-50 minutes or until golden brown. Insert a knife into the centre to check if it's cooked, the knife should be hot if you touch it to your lip.
• Allow to cool completely. Slice up, and enjoy!