I know I’m gonna get lynched for posting a recipe with whey, I just know it. Don’t hate. While dairy is not a staple in my diet, I do use whey protein and goat’s yogurt from time to time, so just deal with it, k? I bet someone’s going to hate on me for using carob chips, too. Not sure why you would, but every time I roll out some new ingredient I get some push-back. OK, listen. I happen to like carob chips a lot…I think they taste like little coffee-chocolate drops and that’s amazing. And carob, unlike chocolate, is caffeine-free and doesn’t need any added sugar. And you can make them yourself! If you’re still going to pitch a fit over my use of whey and carob, use egg protein and regular chocolate chips instead. Problem solved.
I made this bread because I a) reallyreallyreally wanted something chocolate and b) needed a quick breakfast/PWO snack on the run that was packed with protein. In case you haven’t noticed, I’m a total meathead. In fact, I haven’t worn any pants that weren’t either sweats or spandex in nature for…a month. No, two months. Wow. I also haven’t touched a bra that wasn’t of the sports variety for even longer. That’s saying something because I have teensy tiny boobies. I probably look like a homeless person 99.99999% of the time. Kinda sad. No wonder I needed chocolate this week…
- ½ c Coconut Flour
- 1 t Baking Soda
- 1 t Cinnamon
- 1 c Whey Protein Powder (preferably chocolate!)
- 2 T Cocoa Powder
- 1 T Lemon Juice (about half a lemon)
- 6 Eggs
- 3 Ripe Bananas
- ½ c Carob Chips
- Preheat the oven to 350 degrees.
- Beat all the ingredients except carob chips together until smooth.
- Fold in the carob chips.
- Pour batter into a greased loaf pan.
- Bake at 350 degrees for 1 hour.