Banana, Courgette & Chia Seed Protein Loaf

Moist, spongy and delicious with a hint of banana, this loaf is super easy to make and free from added sugars and gluten. The addition of grated courgette and chia seeds may seem a little unusual, but trust me, they work a treat together with PhD Woman Exercise Support protein powder. With a touch of cinnamon and vanilla, a slice of this would make a perfect snack to satisfy a sweet tooth or breakfast on the go!



  • 2 large ripe bananas
  • 1 large courgette, grated
  • ½ cup coconut flour
  • 2 scoops PhD Woman Vanilla Creme Exercise Support protein powder
  • 2 tbsp Kaizen Living chia seeds
  • 2-3 tbsp natural sweetener (I used Truvia)
  • 1 ½ tsp baking powder
  • 2 eggs
  • Dash of almond milk
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon


Get baking!

  1. Preheat oven to 190 degrees and lightly grease and line a loaf tin, silicone if possible.
  2. Mash the banana and whisk with the eggs and a dash of almond milk, along with the vanilla extract.
  3. In a large bowl, mix together with the coconut flour, protein powder, chia seeds, sweetener, baking powder and ground cinnamon.
  4. Stir in the wet ingredients and gradually fold in until mixed well, you want a thick, smooth batter-like texture.
  5. Pour into the tin, smooth the top evenly then bake in the oven for 40-45 minutes, until golden, risen and a skewer comes out clean.
  6. Leave to cool in the tin for about 10 minutes, then gently tip out onto a wire rack to cool completely – OR, if you really can’t wait, slice up and eat warm, YUMMY!


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