Marbled Chocolate, Banana & Peanut Butter Protein Squares

To coincide with the launch of PhD Nutrition’s exciting new Superfood protein range, a blend of plant proteins, fruits, berries, wholefoods and greens offering 14g of protein per serving, I have created a recipe for a very special occasion.

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I was asked by the brand to bake one of my healthy, high protein recipes for an event with one of the UK’s biggest health food retailers, so I thought I’d share the recipe after quite a lot of you asked about it when I posted a sneaky pic on Instagram!

I was so focused on getting batch after batch right that I didn’t get any proper photos…But I hope you can see from these how delicious these gluten-free, dairy-free and no refined sugar look! It’s a pleasure to work with these new natural, vegan-friendly protein blends, available in Chocolate, Banana and Super Berries flavours. Find out more about the range over on the PhD Nutrition website.

In the meantime…get baking!

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  • 2 large overripe bananas
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ cup almond milk

For the peanut part:

  • ¾ cup buckwheat flour
  • ¼ cup peanut flour (I used Sukrin)
  • ½ teaspoon baking powder
  • 3-4 tablespoons stevia or xylitol (I used Truvia)
  • 2 teaspoons cinnamon
  • 2 tablespoons smooth peanut butter (I used Meridian)

For the chocolate part:

  • ¾ cup buckwheat flour
  • ¼ cup coconut flour (I used Sukrin)
  • ½ teaspoon baking powder
  • 3-4 tablespoons stevia or xylitol
  • 1 scoop PhD Nutrition Banana Superfood Protein Powder
  • 2 tablespoons agave or coconut nectar
  • 2 tablespoons coconut oil (I used Lucy Bee)
  • 4 tablespoons cacao powder (I used Kaizen Living)

Get baking!

  1. First, preheat the oven to 190 degrees C and grease and line a rectangular baking tray.
  2. Place the bananas, eggs, vanilla extract and ½ of the almond milk in a blender and whizz up until smooth, then set aside.
  3. For the peanut part: Mix together the flours, baking powder, natural sweetener and cinnamon, then pour in half of the banana mixture and a little of the remaining milk, along with the peanut butter. Mix well until you have a thick, smooth batter.
  4. For the chocolate part: Gently melt the coconut oil and chosen nectar, then whisk in the cacao powder until smooth and glossy.
  5. In a separate bowl stir together the flours, baking powder, natural sweetener and protein powder, then pour in the chocolate sauce and a little of the remaining milk. Stir well until thick and smooth.
  6. Now add dollops of each of the batters alternately around your baking tin, then use a knife to swirl through to create a marble effect. Make sure the batters are evenly spread.
  7. Now bake for about 20 minutes until risen and cooked through.
  8. Leave to cool in the tin for about 30 minutes, then remove and cut into squares. Eat while still warm with extra cinnamon sprinkled over, or keep chilled in an airtight container for up to 2 days.