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–+ servings
Bertha Jones

High-Protein Banana Bread

This high-protein banana bread combines ripe bananas and almond flour for a nutritious and delicious treat, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas Use overripe for sweetness
  • 2 cups almond flour Finely ground for best results
  • 1/2 cup protein powder Use your preferred type
  • 1/4 cup honey or maple syrup Can substitute with lower-calorie sweetener
  • 2 pieces eggs Use room temperature for better mixing
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt Enhances flavor
Optional Add-ins
  • nuts or chocolate chips Fold into the batter for extra flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large mixing bowl, mash the ripe bananas until smooth and creamy.
  3. Add almond flour, protein powder, honey or maple syrup, eggs, baking soda, vanilla extract, and salt to the mashed bananas. Mix until uniform.
  4. If desired, fold in nuts or chocolate chips.
Baking
  1. Transfer the batter into the prepared loaf pan and bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
  2. Let it cool before slicing and serving.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 3gSugar: 8g

Notes

Banana bread can be served toasted with almond butter or cream cheese and pairs well with coffee or yogurt. Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.

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