Description
This Protein Banana Nut Bread is a delicious gluten-free, low-carb treat packed with wholesome ingredients like almond flour, oat fiber, and protein powder. Perfect for breakfast or a healthy snack, it combines ripe bananas with crunchy walnuts and warm cinnamon, offering a moist, flavorful bread that’s high in protein and low in sugar.
Ingredients
Scale
Wet Ingredients
- 3 medium, overly ripe bananas, mashed
- ¼ cup butter, melted
- ¼ cup Greek yogurt, at room temperature
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract (omit if using vanilla protein powder)
Sweeteners
- ⅓ cup granulated monk fruit sweetener with allulose (preferably Golden)
Dry Ingredients
- 1¾ cup blanched almond flour
- ¼ cup oat fiber
- ¼ cup lupin flour
- 2 tablespoons protein powder or collagen (see notes if it is sweetened)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
Add-ins
- ⅔ cup chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, melted butter, and Greek yogurt, mixing well until smooth and fully incorporated.
- Add Eggs and Flavorings: Add the eggs, vanilla extract (if not using vanilla protein powder), and monk fruit sweetener to the wet mixture, stirring thoroughly to blend all ingredients evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, oat fiber, lupin flour, protein powder, baking powder, baking soda, fine sea salt, and ground cinnamon until evenly distributed.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Use a large whisk initially, then switch to a spatula as the batter thickens. Be sure to scrape the sides of the bowl to combine all ingredients uniformly.
- Fold in Walnuts: Gently fold in ⅔ cup of chopped walnuts, reserving a small handful to sprinkle on top of the loaf before baking.
- Pour and Sprinkle: Pour the batter into the prepared loaf pan and evenly sprinkle the reserved walnuts on the surface for a crunchy topping.
- Bake: Bake the bread at 350°F for 45-50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and Serve: Allow the bread to cool in the pan for about 1 hour before slicing. Serve and enjoy your healthy protein-packed banana nut bread!
Notes
- You can use any protein powder or collagen you prefer; if using vanilla-flavored protein powder, omit the vanilla extract.
- If your protein powder is sweetened, reduce the monk fruit sweetener by half to avoid excess sweetness.
- Alternative baking vessels such as a large skillet, 9-inch cake pan, or 8×8-inch square baking dish can be used; baking time will vary between 25-35 minutes depending on size.
- Store the bread at room temperature for up to two days, or refrigerate for up to five days to extend freshness.
- If desired, substitute monk fruit sweetener with coconut sugar; note this will increase the sugar content.
Nutrition
- Serving Size: 1 slice (approx. 1/10 loaf)
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg
