Protein Banana Bread
A moist, banana-forward protein banana bread made with vanilla bean paste, melted butter, and four ripe bananas. Soft, flavorful, and perfect for a breakfast slice or post-ride snack.
Ingredients
Wet ingredients:
- 4 large ripe bananas
- 1 flax egg, 1 tbsp ground flax + 3 tbsp water
- 1/4 cup melted butter
- 1/4 cup maple syrup
- 1/2 cup plant milk
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla bean paste
Dry ingredients:
- 1 1/4 cups all-purpose flour
- 1 cup protein powder, pea or whey, vanilla
- 1 teaspoon Ceylon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Optional add-ins:
- 1/3 cup chopped pecans or walnuts
Instructions
1
Preheat oven to 325 F. Line a 9x5 loaf pan with parchment or lightly grease it.
2
Prepare the flax egg by mixing the ground flax and water. Let sit 5 minutes.
3
Add bananas to mixer bowl and mix until mush.
4
Add flax egg, melted butter, maple syrup, plant milk, apple cider vinegar, and vanilla bean paste to the mixer bowl. Mix until combined.
5
Prepare a separate bowl and stir together the flour, protein powder, baking powder, baking soda, salt, and Ceylon cinnamon.
6
Add the dry mixture slowly to the mixer bowl and mix on low until just combined. Do not overmix.
7
Stir in chopped pecans or walnuts if using.
8
Pour batter into the loaf pan and smooth the top.
9
Bake for 45–50 minutes, checking at 45 minutes. The loaf is done when a toothpick comes out clean or with a few moist crumbs.
10
Cool in the pan for 10 minutes, then transfer to a rack to finish cooling.
Nutrition Information
313
cals
41 g
Carbs
53% cals
10.8 g
Total fat
31% cals
15 g
Protein
19% cals
Daily RDA Nutrition
Based on a 2000 calorie diet
Servings:
1
Calories:
313
kcal
(16%)
Carbs:
41
g
(14%)
Protein:
15
g
(30%)
Total fat:
10.8
g
(17%)
Saturated fat:
4.3
g
(22%)
Unsaturated fat:
5.8
g
Trans fat:
0.2
g
Sugars:
16
g
(33%)
Fiber:
4
g
(13%)
Cholesterol:
30
mg
(10%)
Sodium:
342
mg
(15%)