Protein Banana Bread

This is my daughter’s favorite Banana Bread and its HIGH in protein enough to replace her sandwich in her lunchbox! She’s stoked and I’m happy she’s nourished with 10 G of protein per slice! WIN WIN! It’s also super yummy for breakfast or as a snack mid day or a dessert at night. You can dress it up or down by toasting it and slathering on some almond or peanut butter for more protein with a drizzle of honey and flaky sea salt on top, or add chocolate chips to the batter! Whatever you do, you’ll want to start making this each week with your leftover old bananas. ENJOY!

Make it

Ingredients:

  • 2 large ripe bananas

    • 4 eggs

    • I cup cottage cheese (I like Lactose free Nancy’s brand!)

    • 2 tsp vanilla extract

    • 1 and 1/2 cups all purpose flour (or 1:1 GF flour)

    • 1/2 cup maple syrup

    • 1 tsp baking powder

    • 1 tsp baking soda

Directions:

PREP TIME: 10-15 Minutes

COOK TIME: 55 Minutes

TOTAL TIME: 1 Hour 15 Minutes

MAKES: 8 Slices for 10G protein per slice (sometimes we cut these in half so you have 16 slices at 5G per piece.)

1. Preheat oven to 350F. Line AND grease loaf pan with pam nonstick spray and parchment paper.

2. Blend bananas, eggs, cottage cheese, maple syrup and vanilla extract in a blender until smooth.

3. In a small bowl, whisk together flour, baking powder and baking soda. Add wet ingredients and mix with a spatula very well! There will be clumps so try your best to mix them all in, pressing the spatula against them and the side of the bowl. It’s OK if some still remain, just do your best to remove dry flour clumps!

4. Pour batter into prepared loaf pan. Bake at 350F for 35 minutes. Then lightly cover top with a piece of foil and bake for another 20 minutes. This prevents the top from burning but still getting it fully cooked!

5. Allow to cool completely before removing from the pan and cutting into slices.