Protein Banana Bread
User Reviews
5
Protein Banana Bread
Description
Protein Banana Bread blends ripe mashed bananas with almond flour, vanilla protein powder, and nut butter to create a moist, flavorful loaf. Eggs bind the ingredients while coconut sugar contributes gentle sweetness. The chocolate chips add occasional pockets of rich, melted chocolate throughout the dense batter.
Vanilla extract and baking soda help with flavor and leavening, producing a tender bread with a slightly crumbly texture. Covering the bread with foil during baking prevents excessive browning and preserves moisture, resulting in a soft crumb. Once fully cooled, the loaf can be sliced for snacks or breakfast.
This recipe emphasizes using natural nut butter with minimal additives to maintain texture and flavor. It is important to allow the bread to cool entirely before slicing to avoid crumbling. The loaf stores well at room temperature for a few days and can be frozen for longer preservation.
Ingredients
- 1 ¼ cups banana about 2 large bananas, mashed
- 3 egg
- ¾ cup nut butter all natural, creamy
- 1 tsp vanilla extract
- ¼ cup coconut sugar
- 1 cup almond flour
- ½ cup protein powder vanilla
- 1 tsp baking soda
- ½ cup chocolate chips or chopped chocolate
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a bread loaf pan with parchment paper.
- In a mixing bowl, add mashed bananas, eggs, nut butter and vanilla. Stir to combine.
- Add in coconut sugar, almond flour, protein powder and baking soda. Stir to combine.
- Fold in the chocolate chips.
- Spread batter into the lined loaf pan. Sprinkle chocolate chips on top if desired.
- Place a piece of aluminum foil over bread. Then, bake covered for 45 to 50 minutes.
- Finally, remove bread from oven. Allow bread to fully cool before slicing into.
Notes
- Use ripe bananas for optimal sweetness and moisture in the bread.
- Choose all-natural nut butter with only nuts and salt to maintain desired texture.
- Select a protein powder flavor you enjoy as it impacts the final taste; vanilla works well here.
- Bake covered with foil to keep moisture and prevent over-browning.
- The bread is done when a toothpick inserted comes out clean.
- Cool completely before slicing to maintain loaf integrity.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 75mg | 25% |
| Sodium | 291mg | 12% |
| Potassium | 313mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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