Protein Banana Bread

This protein banana bread is moist, fluffy, and made in just one bowl! It's an eggless and dairy free recipe that packs in over 18 grams of protein per slice!

Course Dessert

Cuisine American

Prep Time 1 minute

Cook Time 35 minutes

Total Time 36 minutes

Servings Slices

Calories 179kcal

Author Arman

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 * See notes
1/2 cup brown sugar substitute or any sweetener of choice
1/2 cup chocolate chips optional

Instructions

Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
In a large mixing bowl, add your mashed bananas, milk, vinegar, and vanilla extract and mix until combined. Gently add the dry ingredients and mix until smooth. Fold through the chocolate chips.
Transfer the batter into the lined pan and bake for 45-50 minutes, or until a skewer 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

* Brown rice protein powder, casein powder, or a plant based 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