This healthy protein banana bread recipe is dairy & gluten free, refined-sugar free, macro-friendly, nutritious, & easy. Despite including protein powder, the bake is moist from the addition of pumpkin, & contains an extra health boost when you add in collagen!
MACROS per serving (out of 10):
19 carbs | 2 fat | 19 protein
160 g oat flour (can blend rolled oats into flour)
80 g True Nutrition egg white protein powder
33 g collagen
1.5 tsp cinnamon
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp sea salt
300 g mashed banana (overripe bananas work best!)
180 g pumpkin puree just pure pumpkin
2 tsp vanilla extract
110 g unsweetened almond milk
1/3 cup + 2 tbs pure stevia (or sweetener of choice)
Preheat oven to 350 & spray a baking dish of choice (we used a 9-inch pie dish, but a 9x5 bread loaf pan will work, however cooking time may vary!)
Combine the dry ingredients in a bowl, whisking everything until all ingredients are well incorporated
Mash banana (or use your premashed banana), & combine this with the rest of the wet ingredients in a separate bowl
Pour wet into dry, stirring until combined and evenly spread batter into prepared baking dish
Pop in the oven and bake for about 25-30 minutes. Our oven works quick, and the bread was done at 25 minutes, but other times we've made this recipe, it took a bit longer. Be sure to not overcook to keep that moisture!
Let cool completely, and enjoy! Can be kept in the fridge for a few days or frozen with no issues.
If you're using another type of protein powder, this may change the moisture and baking time of the recipe. Take note of this, and let us know any variations you make! 🙂