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Protein Banana Bread Recipe

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This Protein Banana Bread recipe offers a moist, flavorful, and healthier twist on classic banana bread by incorporating protein powder, gluten-free flour, and almond flour. Ideal for a nutritious breakfast or snack, it’s naturally sweetened with bananas and your choice of sugar, with optional chocolate chips for added indulgence.

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

  • 3/4 cup chocolate chips (optional, can be substituted with chopped walnuts)

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to ensure it reaches the ideal temperature for baking your banana bread evenly.
  2. Prepare Pan: Spray a 9×5 loaf pan with non-stick spray and line it with parchment paper or keep it as is for easy removal of the loaf after baking.
  3. Puree Bananas: Puree about 3 large ripe bananas until smooth and measure out 1 1/2 cups, then add this to a large mixing bowl as the base of your batter.
  4. Mix Wet Ingredients: Whisk in the melted butter or coconut oil, sugar of choice, eggs, Greek yogurt, and vanilla extract into the banana puree until the mixture is smooth and well combined.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the gluten free all-purpose flour, almond flour, vanilla protein powder, baking powder, cinnamon, and salt. Be sure to spoon and level the flours for accuracy, avoiding scooping directly from the bag.
  6. Mix Wet and Dry: Gradually whisk the dry ingredients into the wet mixture until the batter is smooth and without lumps.
  7. Add Chocolate Chips: Gently fold in chocolate chips or chopped walnuts if using, distributing them evenly throughout the batter.
  8. Transfer to Pan: Pour the batter into the prepared loaf pan, spreading evenly. Optionally, top with additional chocolate chips for a decorative and flavorful crust.
  9. Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean, signifying that the bread is fully baked.
  10. Monitor Browning: The almond flour may cause the bread’s top to brown quicker than the center cooks. If this happens, tent the bread loosely with foil to prevent over-browning while the center finishes baking.
  11. Cool: Remove the bread from the oven and allow it to cool in the pan for 10 minutes, then carefully lift the loaf out by the parchment paper and transfer to a wire rack to cool completely for at least 1 hour before slicing.
  12. Serve: Slice and enjoy the protein banana bread plain or spread with melted butter, nut butter, or your favorite topping.

Notes

  • You can substitute the melted butter with coconut oil for a dairy-free version.
  • For a nut-free option, omit almond flour and use all-purpose flour exclusively.
  • Using ripe bananas is key for sweetness and moisture in the bread.
  • If you prefer a denser bread, reduce baking powder to 2 teaspoons.
  • Chocolate chips can be replaced with chopped nuts like walnuts or pecans for added texture.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • The bread freezes well; wrap tightly and freeze up to 3 months. Thaw before serving.

Find it online: https://bitezly.com/protein-banana-bread-recipe/