Description
This Protein Banana Bread recipe offers a healthy and delicious twist on the classic comfort food by incorporating protein powder and almond flour. Enhanced with ripe bananas and topped with fresh banana slices, this bread is moist, flavorful, and perfect for a nutritious snack or breakfast option.
Ingredients
Scale
Dry Ingredients
- 1/2 cup protein powder
- 1/2 cup almond flour
- 1 tsp baking powder
- 1 tsp cinnamon
Wet Ingredients
- 2 ripe bananas
- 2 eggs
- 1/4 cup honey
- 1/4 cup almond milk
Topping
- Sliced bananas for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan to prepare for baking.
- Mash Bananas: In a medium bowl, mash the ripe bananas thoroughly until smooth with some small chunks.
- Mix Ingredients: Add the protein powder, almond flour, eggs, baking powder, cinnamon, honey, and almond milk to the mashed bananas. Mix well until all ingredients are fully combined into a batter.
- Prepare Batter: Pour the batter evenly into the greased loaf pan and arrange sliced bananas over the top as a decorative and flavorful topping.
- Bake: Bake the banana bread in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the banana bread to cool in the pan before slicing and serving to ensure it sets properly and slices cleanly.
Notes
- You can substitute almond milk with any other plant-based milk or regular milk if preferred.
- Use ripe bananas with brown spots for the best natural sweetness and moisture.
- Check doneness by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nut-free version, replace almond flour with oat flour or another flour alternative.
