Food & Recipes
June 28, 2019

Boosted Paleo Banana Bread

Who doesn’t love a good healthified banana bread?? This one checks all the boxes: it’s low in sugar, higher in protein and 100% delicious!

I’m not a big baker but when I do I want to make something that will satisfy my cravings for something sweet and carby, without the sugar crash that always came with the bakery muffins the size of my head I loved so much as a kid. This banana bread is just that – it’s gluten free and gets a protein boost from the addition of protein powder (a brand new product from my friends at New Chapter that I couldn’t be more excited about!).

I’m loving the New Chapter Plant Protein+ Original Vanilla – not only does it taste great, but it’s “unlocked” with clinically studied digestive enzymes for better absorption. These ensure proper digestion, support effective protein breakdown, prevent bloating, and boost absorption.

I can see this bread being a yummy breakfast, wholesome treat and (where I will probably enjoy it most!) an epic road trip snack.

If you make this recipe, or try out another recipe using the New Chapter Plant Protein+ I want to see it! Snap a photo and tag me @robynyoukilis on social media so I can make sure to see your posts! 

Ingredients:

  • 4 bananas
  • 4 eggs
  • ½ cup unsalted almond butter
  • 4 tablespoons coconut oil, melted
  • ½ cup coconut flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon sea salt
  • ¼ cup protein powder or collagen 
  • ½ cup dark chocolate chips 

Directions:

  1. Preheat the oven to 350*F. Line a loaf pan with parchment paper or grease with coconut oil.
  2. Combine the bananas, eggs, almond butter, and butter in a blender, food processor, or mixing bowl and mix well, mashing the bananas completely.
  3. Add in the coconut flour, cinnamon, baking soda, baking powder, vanilla, sea salt, protein powder and chocolate chips. Mix well.
  4. Pour the batter into prepared loaf pan.
  5. Bake for 35 to 40 minutes, or until the top or the bread is golden brown and a toothpick inserted into the middle of the loaf comes out clean.
  6. Remove from the oven and allow to sit for 5-10 minutes before removing from pan and placing on a wire rack to cool completely.