Chocolatey Protein Banana Bread
Ingredients
- 3 ripe bananas, smashed well with an immersion blender
- 2 heaping tbsp Navitas Cacao Powder
- 2 eggs
- 5 scoops Wellmade Unflavored MCT Collagen Powder, from Thrive Market
- 1/4 cup Simple Truth Gluten Free All-Purpose Flour
- 4 tbsp Trader Joe's crunchy almond butter
- 1 tsp Vanilla Extract (Kirkland)
- 1 tbsp cinnamon
- 5-8 drops Liquid Stevia Drops (Sweetleaf Vanilla Creme)
- 1 tsp baking soda
- 1 tsp baking powder
- 84 grams Lily's Dark Chocolate Chips , for topping!
- Avocado oil spray
Instructions
- Preheat oven to 365 or 370°F (our oven is weak so we did 370).
- First mash the bananas with an immersion blender in a stainless steel salad bowl.
- Then add eggs and whisk well
- Add almond butter, stevia drops, vanilla extract, and whisk well.
- Add remaining ingredients (except chocolate chips) and whisk well. Our bananas provided enough moisture that we didn't need any liquid but if the mixture is too dense, feel free to add a dash of unsweetened almond or macadamia milk (be cautious as too much liquid and it will not set properly).
- Spray an 8" or 9" Pyrex glass baking dish with avocado oil or olive oil spray to coat the bottom with a fine layer of oil.
- Evenly spread banana bread mixture into Pyrex baking dish. Top with Lily's chocolate chips and bake on bottom rack for 25-30 minutes. After 25 minutes, poke with a toothpick to see if the center is cooked all the way through.
- Remove and let cool on rack prior to serving (about 15 minutes). Enjoy!
Nutrition
Serving: 1pieceCalories: 144kcalCarbohydrates: 15.7gProtein: 8gFat: 8gSaturated Fat: 3.8gFiber: 5gSugar: 4g
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