Matcha banana bread

If you think the banana bread can’t get any better… Try this!


125g / Coconut Yoghurt

170g / Banana, mashed

60g / Peanut Butter

30ml / Almond milk

1tsp / Apple cider vinegar

80g / Wholemeal spelt flour or flour of choice (note: I have not tested other flours)

45g / Nature’s Way Vanilla Protein Powder

20g / Nature’s Way Matcha Powder

30g / Natvia (or granulated sweetener of choice)

1tsp / Baking powder

½ tsp / BiCarb soda


Preheat oven to 170 degrees Celsius and line a loaf pan with baking paper.

In a large bowl combine the coconut yoghurt, mashed banana, peanut butter, almond milk and apple cider vinegar and set aside. In a separate bowl mix together the remaining ingredients there are no lumps.

Add the bowl of dry ingredients to the large bowl with wet ingredients, and fold together until just combined, being careful not to overmix!

Pour the mixture into the prepared loaf tin and bake for 35-45 mins, or until a skewer comes out clean.

Allow loaf to cool before cutting into 8 slices, and store in the fridge for up to 5 days.