A very moist and delicious banana bread prepared with wholegrain rye flour, grapeseed flour and spiced with cinnamon. The add-in of roasted peanuts is optional. By replacing oil/butter with applesauce and whole eggs with egg white and vanilla whey protein, you can enjoy this old time favourite with less fat, and extra portion of protein.
- Preheat the oven to 180C/350F. Line a 8x4-inch loaf pan with parchment paper.
- Whisk together the wholegrain rye flour, grapeseed flour, vanilla whey powder, baking powder, baking soda and cinnamon.
- Add in egg whites, soya milk, mashed bananas and applesauce. Beat with a whisk until well combined and smooth. Fold in roasted peanuts.
- Pour the batter into the prepared pan. Bake in the middle of hot oven for about 40 minutes. Leave the cake to cool in pan for 5 minutes before turning out onto a wire rack to cool completely.