why make this recipe
This protein banana bread is not just any ordinary banana bread; it’s packed with protein, making it a great option for breakfast or a snack. If you’re looking for a healthy way to satisfy your sweet tooth, this recipe is perfect. It combines the natural sweetness of bananas with additional protein sources, keeping you full for longer. Plus, it’s simple to make and deliciously moist!
how to make The BEST Protein Banana Bread
Ingredients :
- 1 1/2 cups mashed ripe banana (3-5 bananas, depending on size)
- 1/3 cup coconut oil, lightly melted (or lightly melted butter)
- 1/4 cup granulated sugar
- 1/4 cup honey
- 3 large eggs
- 1/2 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour
- 2/3 cup oat flour
- 2/3 cup vanilla protein powder
- 1 Tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (optional)
- 1 cup chopped baking chocolate
- 2 Tablespoons coconut oil or butter
Directions:
- Line a standard loaf pan with parchment paper and set aside.
- Preheat the oven to 350 degrees F.
- Add the wet ingredients (mashed bananas, coconut oil, sugar, honey, eggs, Greek yogurt, and vanilla extract) to a mixing bowl and whisk together until well combined.
- In another bowl, whisk together the dry ingredients (gluten-free flour, oat flour, protein powder, baking powder, cinnamon, and salt) until smooth.
- Combine the dry ingredients with the wet ingredients, mixing until just combined. If using, fold in the chocolate chips.
- Transfer the batter to the lined loaf pan.
- Bake for 60 minutes, or until a toothpick comes out clean when inserted into the center.
- Let cool in the pan for about 15 minutes, then transfer to a wire rack to finish cooling.
- For the glaze, combine the chocolate and coconut oil in a bowl. Microwave in 25-second intervals, mixing in between, until melted.
- Once the bread has cooled, pour the glaze over the top, slice, and enjoy!
how to serve The BEST Protein Banana Bread
Serve your protein banana bread warm or at room temperature. It’s great on its own, but if you want, you can spread a little nut butter or enjoy it with a cup of coffee or tea. This bread also makes a wonderful addition to breakfast or can be a delightful snack during the day.
how to store The BEST Protein Banana Bread
To store your banana bread, wrap it in plastic wrap or foil and keep it at room temperature for up to 3 days. For longer storage, you can freeze it. Just slice the bread, wrap each slice in plastic wrap, and place them in an airtight container or freezer bag. It will stay fresh in the freezer for about 2-3 months.
tips to make The BEST Protein Banana Bread
- Make sure to use ripe bananas for the best flavor and sweetness.
- If you prefer a sweeter bread, you can add a bit more honey or sugar.
- For an extra protein boost, try adding nuts or seeds to the batter.
- Don’t overmix the batter; stir until just combined to keep the bread light and fluffy.
variation (if any)
You can easily switch up the flavors! Try adding ingredients like nuts, dried fruit, or even a scoop of peanut butter for a twist. If you have different protein powder flavors, experiment with those to give your banana bread a new taste.
FAQs
1. Can I use whole wheat flour instead of gluten-free flour?
Yes, you can substitute whole wheat flour for gluten-free flour. Just keep in mind that it may alter the texture slightly.
2. How ripe should my bananas be?
Look for bananas that are very ripe, with lots of brown spots. The riper they are, the sweeter they will be in your bread.
3. Can I leave out the chocolate chips?
Absolutely! You can omit the chocolate chips if you want a healthier option or use different mix-ins like walnuts or berries instead.
Protein Banana Bread
Ingredients
Method
- Line a standard loaf pan with parchment paper and set aside.
- Preheat the oven to 350 degrees F.
- In a mixing bowl, whisk together the wet ingredients (mashed bananas, coconut oil, sugar, honey, eggs, Greek yogurt, and vanilla extract) until well combined.
- In another bowl, whisk together the dry ingredients (gluten-free flour, oat flour, protein powder, baking powder, cinnamon, and salt) until smooth.
- Combine the dry ingredients with the wet ingredients, mixing until just combined. If using, fold in the chocolate chips.
- Transfer the batter to the lined loaf pan.
- Bake for 60 minutes, or until a toothpick comes out clean when inserted into the center.
- Let cool in the pan for about 15 minutes, then transfer to a wire rack to finish cooling.
- For the glaze, combine the chocolate and coconut oil in a bowl. Microwave in 25-second intervals, mixing in between, until melted.
- Once the bread has cooled, pour the glaze over the top, slice, and enjoy!
