Vanilla Protein Banana Bread

One thing should come to mind when you see overripe bananas… Homemade banana bread!

I love banana bread, so much. But I find store bought banana bread can be packed with extra and unessecary sugars. So, I tweaked a traditional banana bread recipe, added only natural sweetness, protein and vanilla flavors.

This really is a foolproof and easy recipe to follow that includes pantry staples and very simple instructions.

Healthy Protein Banana Bread Recipe

INGREDIENTS

• 2 ripe bananas
• 3 eggs
• ½ cup vanilla almond milk (I use Almond Breeze)
• 5 Medjool dates pitted
• 2 scoops vanilla protein powder (I use Kauai plant protein)
• 1 tbs chia seeds
• ½ cup coconut oil, melted
• 1 ½ cups almond flour
• 1 tbs maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1tsp baking powder
• ½ tsp baking soda

INSTRUCTIONS

1. Preheat oven to 180 degrees and line a bread tin with baking paper.
2. Put the bananas, dates, eggs, almond milk, chia seeds, coconut oil, vanilla extract and maple syrup in a blender and blend until it is a smooth consistency.
3. In a separate bowl mix together the almond flour, protein powder, cinnamon, baking powder, and baking soda.
4. Pour the wet mixture into the bowl of dry ingredients and mix well until all it looks like a nice batter.
5. Pout the batter into the lined bread tin.
6. Put the bread tin into the oven and bake for approximately 35-40 minutes (you will know its ready when you place a knife into the bread and the knife comes out clean, If it doesn’t put it back into the oven for another 5-10 minutes).
7. Let it cool before cutting.

NOTES:

*Delicious with a serving of yogurt and drizzle of nut butter.

*Store in an airtight container for 5-6 days or freeze for 3 months.

*If you prefer a more moist texture, take the banana bread out of the oven at 30-35 minutes.