Description
This Protein Banana Bread is a healthy and delicious twist on the classic banana bread recipe. Packed with protein powder and almond flour, it offers a nutritious boost while keeping the moist texture and natural sweetness from ripe bananas and honey. Topped with fresh sliced bananas, it makes for a perfect breakfast, snack, or post-workout treat.
Ingredients
Scale
Banana Bread Batter
- 2 ripe bananas
- 1/2 cup protein powder
- 1/2 cup almond flour
- 2 eggs
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 cup honey
- 1/4 cup almond milk
Topping
- Sliced bananas for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to ensure the banana bread does not stick during baking.
- Mash Bananas: In a mixing bowl, mash the ripe bananas until smooth to create the base of your batter.
- Combine Ingredients: Add the protein powder, almond flour, eggs, baking powder, cinnamon, honey, and almond milk to the mashed bananas. Mix everything until well combined and the batter is smooth.
- Pour Batter and Add Topping: Pour the prepared batter into the greased loaf pan, spreading it evenly. Then, arrange sliced bananas on top of the batter for extra flavor and visual appeal.
- Bake: Place the loaf pan in the oven and bake for 40-45 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the bread is ready.
- Cool and Serve: Once baked, allow the banana bread to cool completely before slicing to maintain its structure and enhance flavor.
Notes
- You can substitute almond flour with oat flour or whole wheat flour if preferred.
- Use a protein powder flavor of your choice, such as vanilla or unflavored, depending on taste preference.
- Honey can be replaced with maple syrup or agave nectar for a different sweetness profile.
- Make sure bananas are ripe with brown spots for optimal sweetness and moisture.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
