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–+ servings

High Protein Banana Bread

Course: Breakfast, Dessert
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 12 slices or muffins
Calories: 434kcal
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Equipment

  • Food Processor (optional)
  • medium mixing bowl
  • whisk
  • silicone spatula
  • silicone oil brush

Ingredients

STEP 1 - ingredients

  • 3 med bananas ripe
  • 1/4 cup honey or real maple syrup
  • 2 Tbs unrefined coconut oil
  • 2 Tbs almond butter
  • 2 tsp pure vanilla
  • 1 tsp cinnamon; ground
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp Himalayan sea salt

STEP 2 - almond flour

  • 3 cup almond flour

TOPPING

  • 1/4 cup pecans; raw crumbled

Instructions

  • Preheat oven to 350°F
  • If using a 9x5" loaf pan, line with parchment paper or oil well. If using a 12 muffin tin, oil using the silicone oil brush and a little coconut oil.
  • If using a food processor, add all STEP 1 ingredients and pulse a few times using the S blade. Otherwise, add these ingredients to the mixing bowl and whisk well to incorporate.
  • Mix the almond flour in 1 cup at a time, pulse or whisk to incorporate. Don't overmix.
  • Add the mixture to the loaf pan, or spread evenly among the 12 muffin tin.
  • Use the spatula to even the mixture.
  • Top with the crumbled pecans.
  • Bake for 45 mins
  • Remove from the oven and allow to sit in the pan/tin for 10 minutes.
  • If making muffins, gently spin each of them in a circle to loosen them. If a loaf, use a spatula and gently go around the sides.
  • Place a cutting board over the top and while holding it, flip over and then lift off to expose your deliciousness. ENJOY!!

Nutrition

Calories: 434kcal | Carbohydrates: 25g | Protein: 14g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 162mg | Potassium: 127mg | Fiber: 8g | Sugar: 10g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 163mg | Iron: 3mg