Description
This Protein Banana Bread is soft, naturally sweet, and made with protein powder for a nutritious boost. It’s gluten-free, refined sugar-free, and can be made dairy-free. Enjoy it plain, with nut butter, or as a grab-and-go snack!
Ingredients
3 ripe bananas, mashed
2 large eggs (or flax eggs for vegan)
1/4 cup honey or maple syrup
1/4 cup Greek yogurt (or dairy-free yogurt)
1 teaspoon vanilla extract
1 1/2 cups almond flour (or oat flour for a heartier texture)
1/2 cup vanilla or unflavored protein powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup dark chocolate chips or chopped nuts (optional)
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Mix Wet Ingredients: In a large bowl, mash the bananas. Whisk in eggs, honey, Greek yogurt, and vanilla extract.
Mix Dry Ingredients: In another bowl, whisk together almond flour, protein powder, baking soda, cinnamon, and salt.
Combine: Add the dry ingredients to the wet ingredients and stir until just combined. Fold in chocolate chips or nuts if using.
Bake: Pour the batter into the loaf pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve: Let the banana bread cool before slicing. Enjoy plain or with a spread of nut butter!
Notes
- Make it Vegan: Use flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water, let sit for 5 minutes).
- Make it Lower Carb: Use a sugar-free sweetener like monk fruit instead of honey.
- Storage: Store in an airtight container for 4 days at room temp, 1 week in the fridge, or freeze for up to 3 months.