Last week, we had three super ripe, super brown bananas on the table…so you KNOW what I had to do with them! I’ve always been a big banana bread girl, so honestly I feel like I was ahead of the times when everyone started baking it during quarantine. However, I had to get creative and start putting my own twist on things…so I made it protein-style.
My recipe is the one that Gretchen Geraghty posts about all the time, a vegan recipe from Pinterest I believe. I make a few modifications and additions, and voila! Vegan protein banana bread has arrived. Here’s the recipe I followed, definitely not mine and also definitely not perfect since it came out a little wet…but hey, that’s life. The world is still turning and I still ate it all so that’s what matters.
Ingredients
- 3 super ripe bananas
- 1/3 cup pure maple syrup
- 1/2 cup melted coconut oil (this might be where I messed up upon reflection, as this is a lot of oil LOL)
- 2 teaspoons vanilla extract
- 2 cups almond flour
- 2 scoops of Nuzest Lean Protein Powder in Vanilla (use my code “letsrunamegathon” for a discount)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons of cinnamon (honestly, probably way more than this since I eyeballed it)
- 1/2 teaspoon pink sea salt
- Chocolate chips to liking
- Golden flax seeds to liking
Apparently, you’re supposed to mix the wet ingredients and dry ingredients separately, and then slowly combine them, but I don’t have time for that so I just put it all together. If it’s going to eventually end up together, why separate in the first place? Maybe that’s where I’m messing up too…
Anyway! Once all is mixed, I spray a bread pan with non-stick spray and then pour the dough in, and cook in the oven at 350 degrees Fahrenheit for about 40 minutes (or until the top is golden brown). I like to enjoy with a scoop of Nuttzo Crunchy Paleo Nut Butter and a little bit of plain greek yogurt on top and a hot cup of coffee for a yummy, feel-good breakfast.
What’s your favorite banana bread recipe? What’s your favorite treat to bake? Let me know in the comments below!
xx,
meg
