After the first loaf, I wanted to see what would happen if I pushed the idea a little further.
The original version had already proved itself useful, but I was curious whether it could become something more balanced, more protein-rich, and easier to portion into smaller slices. That led to this second version: a loaf built from wholemeal flour, eggs, whey, banana, blueberries, strawberries, and avocado.
It is a slightly unusual combination on paper, especially with the avocado, but that is part of what made the experiment interesting. The avocado does not dominate the flavour. Instead, it changes the texture quietly, making the loaf a little richer and softer, which helps balance the heavier structure created by extra eggs and protein powder. The fruit brings freshness, the whey gives the loaf more substance, and the whole thing feels closer to a genuinely complete breakfast bake rather than just a variation of banana bread.
What I liked about this loaf was how practical it became once sliced. Cut into smaller portions, it worked well in different ways depending on the day: one piece as a snack, two pieces as breakfast, or something easy to have before training. That flexibility made it feel more polished than the first version, even though it came from the same spirit of trial and error.
In flavour, it feels fuller and more layered. The banana gives the loaf its base sweetness, the berries add brightness, and the richer texture gives it a more rounded finish. It is still dense, still homemade, and still far removed from anything cake-like. But that is exactly what gives it its identity. It feels like food designed to be useful, not decorative.
Ingredients
- 200 g wholemeal flour
- 4 large eggs
- 2 scoops whey protein
- 95 g avocado
- 102 g strawberries
- 199 g banana
- 132 g blueberries
- 1 spoon yeast
Method
Preheat the oven to 175°C fan and line a loaf tin with baking paper.
Mash the banana and avocado together until smooth, then mix in the eggs. Add the flour, whey, and yeast, stirring until fully combined. Fold in the blueberries and chopped strawberries, transfer the batter to the tin, and smooth the top.
Bake until the loaf is set and cooked through. If the surface browns too quickly, cover it loosely with foil. Allow it to cool fully before slicing so that the crumb settles properly.
Approximate nutrition
For the whole loaf:
When cut into eight slices, each piece is about:
Closing note
This second version feels like the natural evolution of the first: a little more refined, a little more balanced, and more obviously suited to meal prep.
I like it for the same reason I liked the first loaf , it came out of experimentation, not performance. It was discovered gradually, adjusted in practice, and kept because it genuinely worked.