Cacao Hazelnut Protein Banana Bread with Nutella Swirl
Ingredients
- 1/3 cup olive oil
- 1/2 cup raw brown sugar
- 1/4 cup vanilla dairy-free yogurt
- 2 ripe mashed bananas
- 2 flaxseed eggs
- 1 teaspoon vanilla bean paste
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 cup Botanika Blends cacao and hazelnut protein powder
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar
Nutella
- 1 ripe banana, mashed
- 1 very ripe avocado, mashed
- 5 tablespoons Botanika Blends cacao powder
Preparation
Make the Nutella by placing all the ingredients into a food processor and blending until creamy and smooth.
Preheat oven to 180°C and grease the baking tin with butter, dust with flour, and remove excess.
Prepare the flaxseed eggs by mixing 2 tablespoons ground flaxseed meal with 6 tablespoons water and letting it sit for 15 minutes
In a mixing bowl, sift flour and baking powder together and set aside.
In a separate bowl, beat oil and sugar together using a hand electric mixer.
Beat in yogurt and mashed bananas. Add flaxseed eggs and vanilla, mix until combined. Add flour and protein powder, mix until combined. Add baking soda and apple cider vinegar, mix until just combined.
Add 1/4 of the batter to the bottom of the prepared baking tin.
Spread a layer of the Nutella mixture over the batter, add the remaining batter, and swirl with a knife to create the swirl effect
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted comes out clean
Allow the bread to cool in the tin for 10 minutes before transferring to a wire rack to cool completely
