Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups almond flour or whole wheat flour
- 1 scoop vanilla or unflavored protein powder
- 1/4 cup honey or maple syrup (optional for extra sweetness)
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon salt
- Optional add-ins: walnuts, chocolate chips, or blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with a non-stick spray or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas. Add eggs, almond milk, honey or maple syrup, and vanilla extract. Whisk until smooth and well combined.
- In a separate bowl, whisk together the almond flour, protein powder, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until fully incorporated. Fold in optional mix-ins like walnuts or chocolate chips if desired.
- Pour the batter into the prepared loaf pan, smoothing the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool slightly before transferring it to a wire rack.
Notes
- Store the banana bread at room temperature in an airtight container for up to 2 days.
- Refrigerate for up to a week for longer freshness.
- Wrap slices individually in plastic wrap and freeze for future enjoyment.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert, Snacking
- Method: Baking
- Cuisine: Healthy, American
- Diet: High-Protein, Gluten-Free (if using GF flour)
Nutrition
- Serving Size: 1 slice
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg