PBco Protein Banana Bread Plant Protein 340g

PBco Protein Banana Bread Plant Protein 340g for a High-Protein and Low-Carb Breakfast Treat

Indulge in the delicious taste of homemade banana bread without the guilt with PBco Protein Banana Bread Plant Protein. This innovative mix is specially formulated for those who prioritize health without sacrificing flavor. Crafted with a powerful blend of Lupin and Faba bean flours, it provides a substantial protein boost to keep you fueled throughout the day. Whether you are following a vegan, vegetarian, or dairy-free lifestyle, this mix is designed to fit seamlessly into your diet. Infused with aromatic cinnamon and real vanilla bean powder, every bite delivers a comforting, classic taste. Best of all, it is gluten-free and naturally sweetened with monk fruit and erythritol, making it a perfect low-carb alternative for weight management or blood sugar conscious individuals. Simply add your wet ingredients and enjoy a moist, café-style loaf right from your own kitchen.

• Plant-Based Power: Features a high-protein blend of Lupin and Faba protein to support muscle recovery and satiety.
• Dietary Friendly: Naturally Gluten-Free, Vegan, and Dairy-Free, making it suitable for various sensitivities and lifestyles.
• Low Carb & No Added Sugar: Sweetened with monk fruit and erythritol to keep your carbohydrate intake low while satisfying your sweet tooth.
• Nutrient Dense: Packed with Chicory Root Fibre, Flaxmeal, and Chia Flour for added digestive support and healthy fats.

Ingredient List

Lupin Flour, Faba Flour, Erythritol, Faba Protein, Almond Meal, Kibbled Sunflower, Chicory Root Fibre, Flaxmeal, Chia Flour, Baking Powder, Cinnamon, Natural Flavour, Vanilla Bean Powder, Salt, Monk Fruit.

Directions:

• Prepare: Preheat a fan-forced oven to 160°C and line a loaf tin with baking paper.
• Mix: In a large bowl, whisk together 1/3 cup milk of choice, 3 large eggs (or PBCo. Egg Replacer), 1/3 cup olive oil, and 2 large mashed overripe bananas. Add the contents of the pack and stir to combine.
• Spoon: Spoon batter into the lined loaf tin and even out. Decorate with additional banana if desired.
• Bake: Place in preheated oven and bake for 60 minutes. Test with a skewer. After baking, remove from tin and place on cooling rack for approximately 2 hours.
• Slice & Enjoy: For best results, slice with a sharp serrated knife. Enjoy as is or warmed with butter.
• Storage: Banana bread must be stored in the fridge (1-4°C) for up to 5 days, or freezer (-18°C) for up to 3 months. Store dry mix in a cool dry place away from light.