Vegan Banana Bread…

It’s a long time since I made a protein powder free cake and ate it… so, I naturally had to celebrate this success by putting in on my blog for you to all enjoy too! Banana is one ingredient that I end up using a lot while baking. I have baked cookies, cupcakes, muffins and so many breakfast recipes but a simple no egg banana bread recipe was missing here.

This recipe is really easy- it uses just two bowls, you mix it all in together and then pop it in the oven. The use of coconut oil as well as the bananas keeps this loaf really nice and moist!

IMG_9073.JPG

Serves 8 (generous slices)!

Prep time: 10 minutes

Cooking time: 65 minutes

Ingredients:

  • 3 medium-large bananas (+1 extra to cut in to coins)
  • 75 ml melted coconut oil
  • 75 ml full fat coconut milk
  • 100 g coconut sugar
  • 1 tsp lemon or lime juice
  • 180 g plain flour
  • ½ tsp of baking powder
  • 1/3 tsp of bicarbonate of soda
  • 1½ tsp of cinnamon

Method:

  1. Warm up the oven to 175° C  and line a 900 g / 2 lb cake tin with baking paper. Move the oven rack a notch down from the middle position.
  2. In one bowl, combine all dry ingredients. In another bowl combine all wet ingredients.
  3. Add dry ingredients to the wet ones in three batches mixing well each time. Mix until there is no dry flour left, but do not over mix!
  4. Pour the cake batter into the tin and spread banana coins on top if you want. The cake is just as nice without them.
  5. Bake for about 65-70 minutes, the exact time depends on the individual oven. Remove from the oven and let it cool down completely before cutting.

Enjoy!

Hannah x

 

Hot Cross Loaf…

 

Hot cross buns (and maybe chocolate) are what Easter is all about but, lets face it, theyre not the healthiest of snacks. So, I developed this delicious loaf to mean that people could have their cake, and eat it.

 

Serves 10
Preparation time 10 minutes

Cooking time 40 minutes

Ingredients:

  • 100ml of egg whites,
  • 1 whole egg,
  • 50g of vanilla or unflavoured protein,
  • 25g of sweetener of choice,
  • 50g of flour (I used Quinoa flour),
  • 35g of Coconut flour,
  • 25g of nut butter (I used almond),
  • 100g of apple puree,
  • 100ml of coconut milk,
  • ½ a teaspoon of baking powder,
  • 100g of dried mixed fruit.

For the topping:

  • 75ml of water,
  • 30g of casein protein,
  • 30g of Sukrin Sugar free icing sugar.

 

Method:

1. Line and grease a loaf tin and preheat your oven to 160C,

2. Mix together all of the cake ingredients; making sure to mix them well!

3. Pour the mix in to the tin and pop in to the oven for 30 minutes.

4. Take the cake out of the oven and out of the tin before placing on a cooling rack until it has cooled completely.

5. Now to make the icing; simply mix all of the icing ingredients together and spread over the loaf in a cross shape!

 

Carrot Loaf cake…

I love carrot cake; as I was growing up, it was definitely my favourite cake of choice! However, your traditional cake is definitely not as healthy as this option and is often high in both fat and calories!

This cake though, contains 6.8g of protein per slice and only 1.2g of fat!

Ingredients:

  • 100g of plain yogurt,
  • 250g of liquid egg whites (or 4 whole eggs whisked together),
  • 40g of vanilla or plain whey protein,
  • 150g of grated carrot,
  • 30g of date nectar,
  • 50g of coconut flour,
  • 50g of dried fruit,

For the icing:

  • 20g of casein protein,
  • 100g of plain yogurt,
  • nuts and seeds to sprinkle!

Method: 

  1. Line a loaf tin and pre heat your oven to 160C,
  2. Combine all of the cake ingredients until well mixed and then pour them in to the tin,
  3. Put the tin in the oven and bake for 45 minutes or until firm to touch.
  4. Take the cake out of the tin and tip on a cooling rack,
  5. Leave the cake to cool on a cooling rack,
  6. Whilst the cake is cooling, mix together the yogurt and casein,
  7. Once cooled, spread this over the cake and then sprinkle the nuts and seeds on top,
  8. ENJOY!

 

Don’t forget to let me know if you make it!

 

Hannah x

Raspberry and vanilla loaf.

This raspberry and vanilla loaf is delicious; I literally couldn’t stop going back for more. And, what’s even better, is that I came about this recipe purely by accident.

I love making quick loaves; they are so good for breakfast, snacks and pudding! The casein makes the texture really moist and the cake really bouncy! If you don’t have casein, or protein for that matter, just sub for more flour and add in vanilla essence!

Ingredients:

For the cake:

  • 60g of Vanilla whey protein,
  • 25g of Casein (I use Neat Nutrition),
  • 100g of raspberries,
  • 50g of sesame flour,
  • 20g of melted coconut oil,
  • 250ml of coconut water,
  • 50g of coconut flour (I used The Groovy Food Company),
  • 150g of egg whites (I used Two Chicks),
  • 1 teaspoon of sweetener (I used Natvia).

For the icing:

  • 100g of natural yogurt (I used The Collective),
  • 25g of Casein protein,
  • 1 tsp of beetroot powder,
  • Coconut, seeds and chocolate to decorate!

Method:

  1.  Line and grease a loaf tin and preheat your oven to 160C,
  2. Mix together all of the cake ingredients; making sure to mix them well!
  3. Pour the mix in to the tin and pop in to the oven for 30 minutes,
  4. Take the cake out of the oven and out of the tin before placing on a cooling rack until it has cooled completely.
  5. Now to make the icing; simply mix all of the iing ingredients together and spread over the loaf! I’ve then sprinkled over the toppings!
  6. ENJOY!

Lemon and Poppy Seed loaf… 

Most of my recipes are chocolate based, so this week I decided to challenge myself to a loaf cake that is a chocolate alternative yet just as tasty! So, combining my love of the refreshing taste of lemon and the crunch of granola, my Lemon and Poppy seed protein loaf was born! This healthy take on a classic cake, really is a great, light option for breakfast or as an afternoon snack!

 

Ingredients:

For the cake:

For the icing:

Method:

  1. Grease and line a loaf tin and turn your oven on to 160C,
  2. Mix together all of the loaf ingredients until well combined and then pour them in to your prepared tin.
  3. Pop the loaf in the oven and bake for 30 minutes.
  4. Take the loaf out of the oven and then the tin and leave to cool on a cooling rack.
  5. Once the cake has cooled, simply mix together the yogurt and casein icing ingredients and then spread on top of your cake! Sprinkle over the granola!
  6. ENJOY!

 

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choc-peanut-loaf-two   cranberry-and-orange  img_8125

 

Chocolate peanut butter loaf…

I love chocolate.

I love peanut butter.

I love loaf cakes.

What do you get when you combine all of the above? Hannah heaven! So, here is this delicious recipe for you!

 

Ingredients:

For the loaf:

  • 25g of Sukrin Gold,
  • 50g of Muscle Mousse Peanut Choc Caramel flavour (I got mine from Musclefood),
  • 50g of MissFits Nutrition Pea Protein (Use the code Hannaheats20 for 20% off),
  • 2 tablespoons of cacao powder (I used Myvitamins),
  • 100g of flour (I used Buckwheat; any would work),
  • 200g of liquid egg whites,
  • 40g of Cacao super bites (Good 4 U Nutrition),
  • 200ml of For Goodness shakes original flavour.

For the icing:

Method:

  1. Grease and line a loaf tin and turn your oven on to 160C,
  2. Mix together all of the loaf ingredients until well combined and then pour them in to your prepared tin.
  3. Pop the loaf in the oven and bake for 30 minutes.
  4. Take the loaf out of the oven and then the tin and leave to cool on a cooling rack.
  5. Once the cake has cooled, simply mix together all of the icing ingredients and then spread on top of your cake!
  6. ENJOY!

 

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cranberry-and-orange    fullsizerender-1     loaf

 

Cranberry Blondie Loaf Cake…

 

It’s getting close to Christmas and for me that means a certain few flavours become prominent in my diet; the combination of white chocolate and cranberries, being one of them! Having chocolate and orange in a healthy way is often thought to be unachievable, but with this delicious loaf cake recipe, I feel that I have overcome this!

sukrin-loaf

Serves 12
Preparation time 10 minutes

Cooking time 50 minutes

 Ingredients

Icing:

Method

  1. Line a loaf tin with greaseproof paper and pre heat your oven to 150C,
  2. Mix together all of the ingredients and leave to rest for 5 minutes.
  3. Using a tablespoon, spoon the mixture into the baking tin and then press down to the top to make a nice flat loaf!
  4. Now, pop the tin in to the oven for around 50 minutes or until golden!
  5. Once out of the oven, leave to cool in the tin.
  6. To make the icing; simply mix the icing sugar with the yogurt until well combined. Now spread this on top of the loaf before sprinkling over the dried fruit and seeds.
  7. Slice and ENJOY!

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cranberry-and-orange    img_8125     img_7824