Description
This Protein Banana Bread is a delicious and nutritious twist on traditional banana bread, incorporating protein powder and almond flour for an extra boost. Moist and flavorful, it’s perfect for a healthy snack or breakfast option that can satisfy your sweet tooth while fueling your body.
Ingredients
Wet Ingredients
- 1 1/2 cups banana puree (about 3 large, ripe bananas)
- 1/3 cup melted butter or coconut oil
- 1/2 cup granulated sugar of choice (light brown, coconut, or white)
- 3 large eggs
- 1/2 cup Greek yogurt
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup gluten-free all-purpose baking flour (can substitute regular all-purpose flour)
- 1 cup blanched almond flour
- 1/2 cup vanilla protein powder
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Optional Add-ins
- 3/4 cup chocolate chips (optional; chopped walnuts can also be used)
Instructions
- Preheat: Preheat the oven to 350 degrees Fahrenheit to ensure it reaches the perfect temperature for baking your banana bread evenly.
- Prepare the pan: Spray and line a 9x5 loaf pan to prevent sticking and allow for easy removal once baked.
- Puree bananas: Puree the ripe bananas until smooth, then measure out 1 1/2 cups and add to a large mixing bowl.
- Mix wet ingredients: Whisk in the melted butter or coconut oil, sugar, eggs, Greek yogurt, and vanilla extract with the banana puree until the mixture is smooth and fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour, blanched almond flour, vanilla protein powder, baking powder, cinnamon, and salt. Be sure to spoon and level the flours rather than scooping directly from the bag to avoid packing.
- Mix wet and dry: Gradually whisk the dry ingredients into the wet mixture until smooth and fully incorporated without overmixing.
- Add chocolate chips: Fold in the chocolate chips or chopped walnuts if desired, distributing them evenly through the batter.
- Transfer to pan: Pour the batter into your prepared loaf pan and, if desired, sprinkle additional chocolate chips on top for a decorative and tasty finish.
- Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly while the inside is still cooking, tent the loaf with foil to prevent burning.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then carefully lift it out and transfer to a wire rack to cool completely for at least 1 hour before slicing.
- Serve: Slice and enjoy your protein banana bread as is, or with your favorite melted butter or nut butter for extra richness.
Notes
- Using ripe bananas enhances the natural sweetness and moisture of the bread.
- You can substitute regular all-purpose flour if not gluten-free, but results may vary.
- For a nut-free version, omit almond flour and use additional all-purpose flour.
- To keep the bread moist, avoid overbaking and check with a toothpick near the end of the baking time.
- Chocolate chips are optional but add a delicious touch; you can also try nuts or dried fruit as variations.
- If the top browns too fast, tent with foil halfway through baking to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Baking
- Method: Baking
- Cuisine: American