Do you like waffles? Topped with crispy bacon and drizzled with some maple syrup? And then possibly even with some peanut butter? Well I do… it is literally my dream flavour combo!
This is what I had in mind when I played around with this recipe. And then I had the extra constraint of having to make it fit my macros which meant that it had to have enough protein in it to balance out the fat from the peanut butter and the carbs from the banana. Luckily, I love a challenge!
This loaf is moist and tasty, with the saltiness from the bacon playing so deliciously against the peanut butter and maple syrup flavours. I actually made it with breakfast in mind, but the loaf was large enough that I sliced it up and froze half. Now I just grab a slice from the freezer, toast it, and lather it with PB if I want a snack. Or better yet, I have been microwaving it with some berries and then mixing it all around and it becomes a sweet, decadent snack.
Some things to note – as there are no preservatives in it, keep the loaf in the fridge or freeze it if you won’t eat it in about two days. Also, it is a PROTEIN loaf, so it does not have the texture of normal bread. I am going to make a normal banana, bacon and PB loaf recipe soon so stay tuned for that if you’re not all about that protein powder life.
Banana and bacon (and PB) protein loaf
Properly proportioned macros means that a slice of this is perfect for a meal or snack!
- 150g yogurt (I used coconut yogurt but any will do)
- 200g banana (about 1 and a half to two)
- 6 egg whites
- 2 whole eggs
- 1 tbsp vanilla essence
- 1 tbsp coconut oil (heat briefly to make liquid)
- 60g peanut butter
- 1-1.5 cup water DRY
- 150g oats (I blitzed mine into a flour first)
- 1 tbsp xylitol/sweetener of choice (optional)
- 120g/4 servings protein powder
- 40g coconut flour
- 1 tbsp baking powder
- 1 tbsp cinnamon
- 300g lean diced bacon cooked
- 2 tbsp prebiotic fiber (optional)
- 1/2 tsp salt