Yes, another banana bread recipe. This banana bread is great because it tastes insanely delicious and has protein. With cross country back in full swing, I need to ensure I am getting the right amount of protein each day to rebuild my muscles.
I made my bread with almonds, but you can always add chocolate chips or a different kind of nut instead. You’d also never guess this bread is vegan and gluten-free 🙂 Overripe bananas are the best because they are the sweetest and easiest to mash.
Banana Bread with Protein and Almonds
- 1/2 cup buckwheat flour
- 1/2 cup barley flour
- 1/4 cup coconut flour
- 1 serving vegan vanilla protein powder
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/4 cup coconut sugar (optional)
- 4 overripe bananas
- 1/3 cup liquid coconut oil
- 1 tsp. vanilla extract
- 1/4 cup almonds, chopped
Preheat oven to 350 degrees F.
In a medium bowl, stir all flours, protein powder, baking powder, baking soda, salt, cinnamon, and coconut sugar. There should be no lumps afterward.
In a large bowl, mash the bananas. Mix in the coconut oil and vanilla extract until evenly combined.
Slowly add the dry ingredient mixture to the wet. Fold in the almonds. Be sure not to over stir.
Grease a loaf pan, and pour the batter into it. Bake for 45 minutes or until a fork comes out clean after inserted.
As always, I love eating my banana bread with some butter, coconut oil, and/or almond butter.