Protein banana bread
Is there a better comfort food than banana bread?! I recently saw Elyse Kopecky share a recipe for a pumpkin loaf and this is my spin on it for banana bread lovers!
This gluten free recipe makes 4 delicious mini loaves which is great for sharing and freezing. I also love to throw a slice in the frying pan with butter in the mornings when I’m making breakfast.
Because of the oats this recipe can be crumbly and works best in a small pan. You can use a cupcake tin or the mini loaf pan I got from Amazon for $12.
RECIPE:
1 1/4 cups oat flour (throw oats in the blender until it looks like flour)
1 cup rolled oats (gluten free if sensitive)
1 cup almond meal or almond flour
^I haven’t tried it but you can probably use normal flour if you don’t have almond
2 tsp cinnamon
1/2 tsp ground ginger
1 tsp baking powder
1 tsp baking soda
1/2 tsp fine sea salt
3 eggs
2 smashed bananas (more if you want!)
1/2 cup (1 stick) of softened butter or 1/3 cup coconut oil
^if you forget to get the butter to room temp ahead of time like I always do, fill a glass with hot water then empty it and cover your butter with it (see photo below)
1/2 cup of sugar (cane or coconut)
Optional
2 heaping scoops of protein powder
^I use UP2U because it’s flavorless and mixes well
toppings if you want any: walnuts, chocolate chips, etc..
DIRECTIONS:
Preheat oven to 350
Butter or oil your pan
In a medium bowl combine the oat flour, oats, almond flour, cinnamon, ginger, baking powder, baking soda, and salt
In a large bowl or mixer, combine the eggs, bananas, butter (or coconut oil), and sugar and blend until the butter or oil is fully incorporated
Pour the dry ingredients over the wet ingredients and mix or use a spatula to combine
If you’re using topping add them now
Bake until the top and edges are a deep, golden-brown and the bread is firm to the touch
^30-35 min if you’re using the mini loaf pan
Store the bread on the counter for up to 3 days or in the fridge for up to a week .
