Baking with protein powder can be really difficult because of its density, lack of gluten, and taste, but this banana bread is one of my favorite and boasts about 90 grams of protein per loaf! It does make a large loaf (9″x5″) though, so depending on your pan size you may have a little extra batter. Also, I highly recommend using mini chocolate chips for this loaf — distributing the chocolate well might help disguise any lingering protein flavor (to be honest, I didn’t even remember I had put protein powder in it until after I’d had a few slices) (and, to be fair, I’ve never tried this without mini chocolate chips).
Total time (including baking): 1 hour 10 minutes. Makes 1 loaf (9″x5″).
Materials: 1 mixing bowl; measuring vessels; loaf pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 3 tbsp oil
- 3 tbsp (45g) light brown (or coconut) sugar
- 3 tbsp (38g) granulated sugar
- 1 egg
- Dash vanilla
- 4 large browned bananas
- ½ cup (64g) almond flour
- 1 cup (125g) all purpose flour
- 60 grams protein powder (I use unsweetened pea protein and have not tested others)
- 1 tsp baking soda
- 1 tsp baking powder
- Mini chocolate chips and/or coconut flakes
Instructions:
- Preheat oven to 350˚F. Butter the loaf pan.
- Mash 4 large bananas into a bowl. Don’t waste the stringy parts.
- Mix in 3 tbsp oil, 3 tbsp granulated sugar, and 3 tbsp brown sugar.
- Add in 1 egg and dash of vanilla.
- Measure the ½ cup almond flour and add it to the bowl. Measure the 60 grams protein powder and mix into the bowl. Combine the 1 cup all purpose flour, 1 tsp baking soda, and 1 tsp baking powder in a measuring cup, then add to the mix. Add any add-ins you’d like. Stir batter until just combined.
- Pour into loaf pan and bake at 350˚F for about 55 minutes.
- Don’t worry if it sinks a bit. Best taste if cooled completely!
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