An indulgent banana bread that you can feel good about - with added protein and a source of carbohydrate, a slice would make a great pre- or post-workout snack, or anytime sweet treat.

Serves: 12

Prep time: 20 minutes

Cooking time: 1 hour

INGREDIENTS

1 cup self-raising flour

2/3 cup (65g) Machine Supplements Whey Protein Concentrate

1/3 cup Dutch-processed cocoa powder

2/3 cup hazelnut meal

2 Tbs dark chocolate chips + 2 Tbs extra for topping

4 extra-large, over-ripe bananas, 3 mashed and 1 chopped into large chunks

2 large eggs

2 Tbs canola oil

1 Tbs maple syrup

1/4 cup raw hazelnuts, coarsely chopped

METHOD

1. Preheat the oven to 175⁰C conventional, or 155⁰C fan-forced. Line a loaf tin with baking paper.
2. Sift the flour, protein powder and cocoa powder in a large bowl. Add the hazelnut meal and chocolate chips and stir to combine.
3. In a separate bowl, mix together the bananas, eggs, canola oil and maple syrup. Pour this wet mixture into the dry ingredients and stir together until just combined.
4. Pour the batter in the lined loaf tin and scatter the chopped hazelnuts and extra chocolate chips on top.
5. Bake in the preheated oven for 45 minutes, then cover with foil and bake for a further 15 minutes, or until a skewer inserted comes out clean.
6. Stand in the tin for 10 minutes, then transfer to a wire rack to cool.
7. Cut into 12 slices and serve warm or at room temperature. You can also freeze individual slices for up to 1 month.