Slow Cooker Protein Banana Bread (Dairy & Gluten-Free)
User Reviews
5
Slow Cooker Protein Banana Bread (Dairy & Gluten-Free)
Description
This version of banana bread uses 1:1 gluten-free baking flour, almond flour, and collagen powder as protein supplementation, omitting dairy and gluten ingredients. The mashed bananas provide natural sweetness and moisture, complemented by cinnamon and cane sugar for warmth and mild sweetness.
The wet ingredients include eggs, apple cider vinegar, and almond milk to tenderize and bind the crumb. Mini chocolate chips are folded in for added texture and bursts of chocolate flavor.
The batter is cooked in a parchment-lined 7-quart slow cooker on low for three hours, covered with a thick tea towel beneath the lid to absorb moisture and prevent sogginess. This method results in a moist, gentle crumb without excessive crustiness outside. Removing the bread promptly after cooking prevents texture changes due to residual heat.
This banana bread makes around eight squares and is well-suited to those who need gluten- and dairy-free protein-rich snacks. Almond flour can be omitted while reducing almond milk if unavailable, but note this alters texture and may require timing adjustments.
Ingredients
- 1.5 cups 1:1 gluten-free baking flour
- ½ cup collagen powder
- ⅓ cup almond flour
- ¼ teaspoon baking soda
- 2 teaspoon baking powder
- 2 egg
- 1 teaspoon apple cider vinegar
- 3 banana
- 1 teaspoon cinnamon
- ⅓ cup cane sugar
- 1 cup almond milk
- ⅓ cup mini chocolate chips
Instructions
- In a large bowl mash the bananas until few clumps remain. Stir in the eggs, apple cider vinegar, and milk.
- One by one add in the remaining ingredients (except chocolate chips) and mix.
- Fold in the chocolate chips and mix again.
- Line a 7-quart slow cooker with parchment paper and pour the mixture in.
- Cover the slow cooker with a thick tea towel and then the lid.
- Cook on low for 3 hours and remove immediately.
Notes
- Line the slow cooker with parchment paper to make removing banana bread easier and avoid scraping the slow cooker.
- Place a thick tea towel over the slow cooker before putting the lid on to absorb moisture and prevent sogginess; do not lock the lid in place.
- Mix the batter only until combined to avoid overmixing and a tough texture.
- Remove the banana bread immediately after 3 hours of cooking to avoid crispy edges and altered texture from residual heat.
- Do not substitute whey or vegan protein powder for collagen powder in this recipe; almond flour can be skipped by halving dairy-free milk, but cooking times may vary.
- This recipe is designed for a 7-quart slow cooker set to low; smaller slow cookers may require time adjustments.
- Makes approximately 8 squares useful for portion control or snacks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 19g | 38% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 42mg | 14% |
| Sodium | 141mg | 6% |
| Potassium | 276mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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