This protein banana bread is moist and fluffy, and it’s made in just one bowl. Each slice packs in 25 grams of protein!
This protein banana bread is moist and fluffy, and it’s made in just one bowl! Each slice packs over 25 grams of protein!
Ingredients
- ▢2 medium bananas mashed
- ▢1 cup milk I used unsweetened almond milk
- ▢1 tablespoon vinegar apple cider or white
- ▢1 teaspoon vanilla extract
- ▢2 cups self rising flour
- ▢1/2 cup almond flour
- ▢1/4 cup protein powder
- ▢1/2 cup brown sugar substitute or any sweetener of choice
Instructions
- Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
- In a large mixing bowl, add the mashed bananas, milk, vinegar, and vanilla extract and mix until combined. Gently add the self rising flour, almond flour, protein powder, sugar of choice, and mix until smooth.
- Transfer the batter to the lined pan and bake for 45-55 minutes, or until a toothpick comes out mostly clean from the center.
- Remove the bread from the oven and let it cool completely, before removing from the pan and slicing.
Notes
- Protein content: I used a protein flour, which brought each slice of banana bread to 25 grams of protein per slice.
- Protein powder: I had success with casein, brown rice protein powder, and pea protein powder.
- TO STORE: Leftovers should always be stored in the refrigerator, covered. The banana bread will keep well for up to one week.
- TO FREEZE: Place slices in a ziplock bag and store them in the freezer for up to 6 months.
Nutrition
Serving: 1servingCalories: 196kcalCarbohydrates: 21gProtein: 25gFat: 5gSodium: 67mgPotassium: 173mgFiber: 2gSugar: 5gVitamin A: 64IUVitamin C: 3mgCalcium: 111mgIron: 2mgNET CARBS: 19g
