Gluten Free Protein Banana Bread
This is a delicious, refined sugar free banana bread that will satisfy your craving for a baked treat in a healthy way. One slice will keep you fuller for longer with the addition of good fats and protein.
Kcalories per serve 214 / ProtEin 7.2G
Serves: 10 slices | Cook time: 60min
Ingredients
4 Medium Very Ripe Bananas
3 Eggs
¼ Cup (60 ml) Coconut Oil
¼ Cup (60 ml) Greek or Non-Dairy Yogurt
¼ Cup (60 ml) Maple Syrup
1 tsp Vanilla Extract
1 tsp Cinnamon
1/8 tsp Sea Salt
2 tsp Baking Powder
1.5 Cups Almond Flour
1 Cup Gluten Free Flour Blend (or Buckwheat Flour)
4 Tbsp Clean Protein Powder, such as Hemp or Pea
Instructions
Preheat the oven to 160C (140 fan) Generously grease your loaf pan’s base and sides with cooking oil spray or butter, and generously dust it on bottom and all internal sides with almond meal/flour.
2. In a blender, food processor or large bowl, mash the bananas, leaving ½ of one for decoration (optional). Add the coconut oil and maple syrup, and vanilla, then mix until blended together. Add the beaten eggs, and mix until the mixture is thoroughly combined.
3. Add the baking powder, cinnamon, salt, and flours. Stir only until the flour is fully incorporated into the batter (do not over mix). Pour the batter into your prepared loaf pan.
4. Bake for 45 to 50 minutes, until the centre of the loaf is fairly springy to the touch and a toothpick comes out clean. (keep in mind it will continue to cook a little as it cools) Leave the bread to cool in the pan for around 20 minutes. Use a butter knife to loosen the edges from the pan, then carefully tip it over to release. Slice and serve or store.
Notes:
Best for 2 days in a sealed container. If eating next day, toast the slice for the best flavour. After this, the slices freeze well. Freeze in lined layers in a sealed container or bag. Defrost slices at room temp for 1 hour or 1 min in the microwave.
