by Chocolate Chilli Mango


  • 100 grams walnuts or almonds, ground fine

  • 250 grams very ripe banana (edible flesh only, about 3 bananas)

  • 250 grams liquid egg whites (or 4 whole eggs)

  • 45 grams oat flour or rolled oats (gluten-free, if required)

  • 50 grams unflavoured whey protein

  • 40 grams raw cacao

  • 1 teaspoon pure vanilla extract / bean paste or seeds scraped from 1 vanilla pod

  • 1 1/2 teaspoons baking powder (gluten-free)

  • Natvia, to taste (optional)


  • 1.

    Preheat the oven to 180?.

  • 2.

    Grease a loaf tin lightly with olive oil spray or line the tin with silicone paper, if not using a silicon mold.

  • 3.

    Place all the ingredients into the bowl of a food processor and process until the batter is smooth.

  • 4.

    If using whole nuts, grind these beforehand with the rolled oats, if using.

  • 5.

    Pour the batter into the prepared loaf tin. Even the top, if you’d like a square loaf.

  • 6.

    Bake for about 45 – 50 minutes until risen, and a skewer inserted in the centre comes out clean. Remove and cool on a wire rack before turning out.

  • 7.

    This loaf keeps, wrapped in foil or a freezer bag, in the fridge for up to a week. You can also freeze it. If freezing, it’s easier to slice the loaf before freezing.

  • 8.

    Fabulous when served slightly warm with a smear of fresh, organic unsalted butter, smashed bananas

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