High protein recipes that call for protein powder often end up somewhat dry and nasty, but the rhubarb and banana keep this loaf deliciously moist and sticky. A couple of slices make for a highly portable snack- especially tasty, when spread with peanut butter, Nutella or cream cheese!
120g ground oats
3 scoops whey protein powder (I like
BSN Lean Dessert in Banana Cream Pudding flavour)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons ginger
2 whole eggs
1 large ripe banana
250g canned rhubarb drained (can use fresh, stewed)
Sweeten batter to taste (try Xylitol or Stevia)
Mash banana and beat in egg. Thoroughly mix in other ingredients. Bake in TWO standard loaf tins for 40-50 minutes at 175 C.
Slice each loaf into eight pieces.
Nutrition Facts (per 1/8 loaf)
Note: Nutrition will vary depending on brand of protein powder.
Et voila, one high protein, low calorie treat!