High Protein Snacks

Healthy Banana Bread | Buckwheat Choc-Banana Loaf Recipe

During the winter, we often find ourselves craving something sweet and warm, usually ending up in overindulgence.

This banana bread with a twist is high protein and low sugar, making it the perfect comfort food for when those cravings kick in!


– 4 scoops Myprotein Impact Whey Isolate  – Chocolate brownie flavour

– 170g Myprotein Buckwheat Superfine Flour

Myprotein Flavdrops (toffee flavour)

– 200ml milk of choice (or water to reduce macros slightly)

– 2 Medium bananas, mashed

– 2 Tsp baking powder

– 2 Eggs

– Optional extras: almonds, cacao nibs, anything else you fancy adding!


1) Pre-heat the oven to 220°C.

2) Combine the wet ingredients in a mixing bowl (the eggs, mashed bananas and 8-10 flavdrops.)

3) Combine the dry ingredients in a separate mixing bowl.

4) Add the wet ingredients to the dry ingredients and mix together in a folding motion.

5) Add the milk/water until you get the desired consistency (like a thick cake batter.)

6) Add in whichever optional ingredients you want.

7) Transfer the mix to a loaf tin and add any toppings (here’s where my almonds came in.)

8) Bake for 40 minutes, or until the top is golden and when you poke a skewer in it comes out clean.

9) Transfer to a cooling rack and let cool down.

Serve with a cup of tea/coffee – 4pm slump done!


Per serving: Serves 10 thin slices:

Adjust this to preference and re-calculate macros.

Calories: 205

Protein: 24g

Fat: 3.1g

Carbs: 22g

Sugar: 4.9g

… Enjoy!



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