Protein Banana Bread Recipe
Making the protein banana bread is super easy. It’s highly customizable. You can add your favorite nuts, chocolate chips, and flavors. The protein banana bread can stay fresh at room temperature for up to five days; it can be kept in a jar in the refrigerator.
Ingredients
Wet
- 1 ½ cups Large Banana puree, (ripe bananas)
- ⅓ cup Melted butter or coconut oil
- ½ cup Granulated sugar, (light brown, coconut, or white all work)
- 3 Large eggs
- ½ cup Greek yogurt
- 1 teaspoon Vanilla extract
Dry
- 1 cup Gluten-free all-purpose baking flour
- 1 cup Blanched almond flour
- ½ cup Vanilla protein powder
- 3 teaspoons Baking powder
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- ¾ cup Chocolate chips, (optional)
Instructions
- Adjust the oven's temperature to 350 degrees F and preheat.
- Line and spray a 9 x 5 loaf pan, followed by setting it aside.
- Measure out and transfer 1 1/2 cups of the finely mashed bananas or the banana puree to a large bowl.
- Whisk in the remaining wet ingredients until they are smooth.
- Don't put it directly from the bag; instead, level and spoon the flour as you whisk in the dry ingredients.
- Whisk to get a smooth texture.
- Finally, mix at this stage chopped walnuts or chocolate chips.
- Putting chocolate chips at the top of the batter gives your banana bread a richer look and taste since it's now more chocolaty.
- Set the oven’s temperature to 350 degrees to bake the bread for approximately an hour.
- With the help of a toothpick, check whether the bread is baked or not.
- The top may begin to brown quickly rather than the center due to the nature of almond flour. The top can be wrapped with foil if you want.
- Carefully remove from the oven, letting it cool in the pan for 10 minutes, and then allow it to cool on a wire rack for at least 1 hour before slicing.
- Serve with melted butter or nut butter after slicing it.