Protein Banana Bread
Ingredients
| ⅓ cup |
coconut oil, melted |
| ½ cup | maple syrup |
| 2 | eggs (or 2 flax eggs) |
| 2 | large ripe bananas, mashed |
| 1 scoop | Kaizen Naturals® Vegan Protein Vanilla Bean |
| 1 ¾ cups | spelt flour (or all-purpose gluten-free flour) |
| ¼ cup | nut milk |
| 1 tsp | vanilla extract |
| 1 tsp | baking soda |
| ½ tsp | sea salt |
| ½ tsp | ground cinnamon |
|
chocolate chips (optional) |
|
|
chopped macadamia nuts (optional) |
Recipe
- Preheat oven to 350 degrees F. Grease a 9×5 loaf pan with coconut oil or line with parchment paper. Set aside.
- In a large bowl, beat the coconut oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and nut milk.
- Add the baking soda, vanilla, cinnamon, and sea salt and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined.
- Pour the batter into your greased loaf pan and sprinkle on top cinnamon, chocolate chips and chopped macadamia nuts.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
Recipe Courtesy of Michelle Garland