Ingredients
DRY
- 1 1/2 cup gluten-free all purpose flour (can use oat flour)
- 1/4 cup coconut flour
- 3/4 cup protein powder (90 grams) - I used whey, specifically Earth Fed Muscle Whey Back Vanilla!
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp cinnamon
WET
- 1 cup mashed overripe banana (about 2 bananas)
- 1/2 cup Greek yogurt (or additional banana)
- 1/3 cup pure 100% maple syrup OR honey
- 1/3 cup oil - I used ghee
- 2 tsp pure vanilla extract
- optional: cacao wafers / chocolate chips, raw walnuts, unsweetened coconut shreds
Recipe
Preheat oven to 350.
Whisk dry ingredients in a medium bowl. In a separate bowl, blend wet ingredients together with either a whisk or an immersion blender (this is the $14 one I used!).
Dump dry ingredients into wet. Immersion blend both together until solid batter forms without any flour clumps.
Fold in additional add ins (i.e.: walnuts, chocolate, coconut, etc.). Grease a 9X5 loaf pan and line the bottom with parchment paper.
Bake 40 minutes.** see below
**IMPORTANT NOTE: Turn the oven off, but do not open the door even a crack. Leave the protein banana bread in the closed oven for an additional five minutes. Mine is always done after this time. If yours is still soft in the center for some reason (climate, uncalibrated oven, etc.), cover the top with tin foil and continue baking until a toothpick inserted in the center comes out mostly clean.
1 serving = one slice // 14 servings per loaf
