This recipe is a surefire way to transform those ripe bananas into a mouthwatering delight. Start with 3 medium or 4 small ripe bananas, mashed to perfection. Add in eggs or liquid whites for a moist and fluffy texture, along with a generous dash of vanilla extract to enhance the aroma. The combination of coconut flour, vanilla or salted caramel protein powder, baking soda, and cinnamon ensures a perfect loaf.
A pinch of pink salt rounds out the flavors, and you have the option to take it to the next level with toppings like dark chocolate chips, slivered almonds, or walnuts. This Classic Banana Bread recipe is the ultimate way to enjoy the comforting, sweet, and nutty essence of banana bread at its finest. Bake it to perfection and savor every slice!
INGREDIENTS
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Wet
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3 medium or 4 small ripe bananas
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3 eggs or 1/2 c liquid whites
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2 tsp vanilla extract
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Dry
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1/2 cup coconut flour
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1/3 cup vanilla or salted caramel protein powder
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1 tsp baking soda
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1 tsp cinnamon
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dash pink salt
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STEPS
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In a large bowl, mash bananas with a potato masher. Whisk in eggs & vanilla, stir. Add all other ingredients and stir.
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Bake at 350° in a lined or sprayed 10” bread pan for 50-55 minutes or 20-25 min for muffins in a lined muffin tin. Store in fridge. Good for up to a week. Makes 8 servings.
Notes: optional add-ins or toppings - dark choc chips and/or slivered almonds or walnuts. Since there’s like zero fat, dark chocolate and almond butter are encouraged.
6 comments
My husband bought bananas at Sam’s,so I relied on my girl Peachie to help
me put them to use without making me feel lousy. What a fantastic recipe! I
love the macros , and I love that it’s not too sweet. I didn’t put nuts or chocolate chips on it- have just been topping my daily slice with vanilla yogurt and a little nut butter. I used a metal loaf pan and baked for 45 minutes- next time I will cook a bit less or try the muffin option. I give this one a 5/5!
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thepeachiespoon replied:
Makes me so happy! Nothing better than banana bread. Thank you for commenting
Just made this for the first time. Delicious! It has such good flavor and love that there’s no added sugar. Making my second loaf now.
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thepeachiespoon replied:
So thankful! Thx for commenting
I actually can’t eat coconut flour. Can I sub oat flour?
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thepeachiespoon replied:
Yes but 1/4 c coconut flour = 1 c oat flour
I have always wondered what is the best kind of protein powder to bake with? Whey? Pea?
Sometimes my baked goods are very dense or don’t seem fully cooked:(
Thank you!
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thepeachiespoon replied:
They can all work but just won’t always yield the same texture. I formulated my Protein powder with baking in mind bc I love a baked treat. Mine is grassfed whey isolate but I skipped the gums and lechitin add ins also bc that can affect the texture too with baking
I made this last night and am excited to eat it with peanut butter and flakey salt on top all week. This eggs/whites is the ultimate 30 grams of protein breakfast combo. So yummy, thank you!!
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thepeachiespoon replied:
Hooray! Love that addition. Yummy✅, Easy✅