Banana bread is a beloved comfort food that’s perfect for breakfast or a snack any time of day. However, traditional banana bread recipes are often high in sugar and carbs, which may not be ideal for individuals seeking to maintain stable blood sugar levels or a healthy weight. One solution to this problem is to add protein to the recipe, which not only boosts satiety but can also help regulate hormones and support regular menstrual cycles. In this article, we will share a delicious and easy high protein banana bread recipe that’s perfect for anyone looking to add more protein to their diet while still enjoying a delicious treat. We’ll also explore the benefits of a high protein diet for menstrual health, including the role of protein in hormone production and balance.
This recipe has proved a hit among our naturopaths and admin team, and we’ve also had some great feedback on it from patients with whom we have shared the link. It also freezes well in individual slices, making it an easy one to pop in a lunchbox or to take to work.
Easy to bake and rich in protein banana bread
A high protein, gluten free, healthy and delicious banana bread for you and your family to enjoy!
Ingredients
- 4 medium very ripe bananas, peeled about 525-575g once peeled
- 4 eggs ideally room temperature
- 1/2 cup almond butter (or 140g raw almonds, blended to form almond butter)
- 4 tbsp butter melted (note: according to some of our patients, coconut oil works well for a dairy-free option)
- 1-2 tsp vanilla extract
- 1/2 cup coconut flour (~75g) Note: You cannot substitute desiccated coconut, as it won’t work unfortunately
- 1 tbsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- Pinch of sea salt
Instructions
- Preheat your oven to 175 degrees Celsius, fan-forced. Grease and line a regular loaf tin with baking paper.
- Combine your bananas, eggs, almond butter, melted butter and vanilla in a food processor, Thermomix or high-powered blender, and blend until combined (if using a regular mixing bowl, simply mash the banana and stir well to combine with the other wet ingredients).
- Sift in the coconut flour, cinnamon, baking soda, baking powder and salt, and stir to combine.
- Pour into your prepared loaf pan, smooth flat and place in the oven to cook for 55-60 minutes, or until a skewer inserted comes out clean.
- Remove from the oven, allow to stand for 5 minutes, then turn onto a cooling rack to cool.
- Serve warm, toasted or as is. Enjoy!
Notes
- To make the recipe dairy-free, some patients have reported success in replacing the butter with melted coconut oil.
- To make the recipe nut-free, the original author suggests using a seed butter instead of the almond butter.
- To freeze, simply allow the banana bread to cool entirely, then slice into pieces and freeze in a glass or stainless steel storage container. You might find it helpful to separate the individual slices with baking to prevent them sticking, if desired.
