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Choc Chip Banana Bread
INGREDIENTS
Dry:
▪️2 cups Self Raising Flour
▪️1/2 cup Almond Meal
▪️1/4 cup Protein Powder
▪️1/2 cup Granulated Sweetener
▪️1/2 cup Choc Chips
Wet:
▪️1 cup Almond Milk + 1 tbs Vinegar
▪️2 medium Bananas
▪️1 tsp Vanilla
METHOD:
Preheat oven to 180°c.
Add dry ingredients (except choc chips) to a bowl and whisk together to combine.
Add wet ingredients to a bowl and blend until smooth. (Or use a fork to mash bananas)
Fold wet ingredients into the dry. Fold through choc chips.
Pour into a lined tin and bake for 45 minutes or until cooked through.
*store in the fridge for 4-5 days. Can also be frozen.
Peanut Butter Oat Cups
INGREDIENTS:
Base:
▪️1 cup Oats
▪️1/2 cup Protein Powder
▪️1/2 cup Peanut Butter
▪️1/3 cup Maple Syrup
Topping:
▪️50g Dark Chocolate
▪️1 tbs Peanut Butter
METHOD:
Mix base ingredients together until combined and mixture is thick.
Press firmly into silicone muffin cases.
Melt dark chocolate with peanut butter and pour over the top.
Leave in the freezer to set.
Once set, remove from moulds and store in the fridge.
SINGLE SERVE Choc Butterscotch Lava Cake
INGREDIENTS:
▪️1/4 cup Self Raising Flour
▪️2 tbs Chocolate Protein Powder
▪️1 tbs Butterscotch Sauce
▪️1/4 cup Almond Milk
▪️Extra butterscotch sauce and chocolate square for centre.
METHOD:
Preheat oven to 200°c
Mix flour, protein powder, butterscotch sauce and almond milk together to form a smooth batter.
Pour half into an oven safe ramekin, add extra butterscotch sauce and square of chocolate in the centre. Add rest of the batter on top.
Bake for 15 minutes.
Cookie Dough-nuts
Makes 2
INGREDIENTS:
▪️1/4 cup Almond Meal
▪️1/2 cup Protein Powder
▪️1/4 cup Almond Butter
▪️1-2 tbs Maple Syrup
▪️Choc Chips/mix ins to taste
METHOD:
Mix ingredients together until a thick dough forms. Press firmly into silicone donut moulds and leave in the fridge to form before de-moulding and devouring.
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Links:
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For business inquiries: bananahannah182@gmail.com
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