Today’s bento is brought to you again by Megan! In the top left corner is Banana Chocolate Chunk Protein Bread from chocolatechillimango.com, an amazing blog full of recipes for healthy and protein-packed snacks. To digress momentarily, Megan has made a few recipes from the website like Sweet Potato & Rosemary Protein Bread and another type of muffin of which I can’t remember. Both recipes were incredibly delicious and I could hardly tell they were made with protein powder! I look forward to conquering some myself in the near future!
Anyway, beneath the bread are some green beans and to the right are turkey meatloaf muffins and sweet potatoes. Recently, the two of us were bemoaning the fact that our beloved frozen roasted mashed sweet potatoes were dubbed a seasonal item and have since vanished from the frozen section. However, a co-worker of hers disclosed that if we were to bake and peel a bag of sweet potatoes and refrigerate them, they should last about a week. So stay tuned for more sweet potato presence!
Banana Chocolate Chunk Protein Bread from chocolatechillimango.com
165 grams egg whites (or 3 large eggs)
225 grams very ripe banana (edible flesh only, about 3 medium)
75 grams oat flour (gluten-free, if required, or substitute quinoa flour)
15 grams coconut flour
40 grams unflavoured whey protein (I used Professional Whey NZ WPI or rice protein)
30 grams unflavoured micellar casein (I used Professional Whey Micellar Casein or rice protein)
1 teaspoon vanilla powder (I used Professional Whey Organic Vanilla Powder. Substitute vanilla bean paste or seeds scraped from 1 vanilla pod)
1 teaspoon bicarbonate of soda
150 grams 0% thick Greek yoghurt (I used Chobani Plain 0%)
50 grams dark chocolate, chopped into chunks or shavings (I used Willie’s Cacao Venezuela Black Carenero 100%)
sweetener, to taste (optional)*
*I did not add any sweetener as the bananas were very ripe and super sweet enough for me. However, check the batter to make sure it is sweet enough for you. If not, add some of your preferred sweetener, whether it be honey or maple syrup, pureed medjool dates, coconut or rapadura sugar, or stevia or a stevia blend.
Preheat the oven to 180℃.
Grease a loaf tin lightly with olive oil spray or line the tin with silicone paper, if not using a silicon mold.
Place the egg whites (or whole eggs) into a large mixing bowl. Mash 150 grams of the banana and add to the egg whites. Beat on a low to medium speed until the egg whites are frothy and the banana is well incorporated. The mixture should be whipped and creamy. Reserve the remaining 75 grams of banana.
Sift together the oat flour, coconut flour, whey and casein powders, vanilla powder, and bicarbonate of soda. Add half of the dry ingredients to the bowl and mix well. Add the yoghurt and beat again. Add the remaining flour mixture and beat until smooth. If you wish to make this bread sweeter, test the batter and add your preferred sweetener and mix in well.
Slice or chop the reserved banana. Add the banana and chopped or shaved chocolate and fold in to the batter. Pour the batter into the prepared loaf tin.
Bake for about 30 to 35 minutes until risen, and a skewer inserted in the centre comes out clean. Remove and cool on a wire rack before turning out.
This loaf keeps, wrapped, in foil, in a freezer bag, in the fridge for several days. It is best served slightly warm. It’s fantastic spread with some freshly made peanut butter or topped with ricotta, cottage cheese, or thick yoghurt and extra fruit as a snack, breakfast, or dessert.