There is nothing like waking up to the smell of homemade banana bread!! I had a roommate in college that used to make banana bread of Sundays. The scents from our tiny shared kitchen would flow into my room and wow was that not always a good excuse to take a study break!!
Bananas are a key staple in our house. We throw them in our smoothies, mash them into overnight oats, put them on seed butter toast, whip them up into ‘nice cream’ or throw them in pancake, muffins or this yummy Power Protein Banana Bread!! Given it’s harder to buy super ripe bananas at our usual grocery stores, every few weeks I tend to buy several dozen bananas and let them go nice and brown and spotty or super ripe. Super ripe bananas are easily mashable and add natural sweetness to your baked goods, smoothies or oats. I also like to freeze the spotted brown bananas for the same reason. Friends or neighbors have been shocked to see the numbers of bananas we have ripening in our window sills at times but let me tell you….our freezer is always stocked with frozen bananas! What can I say….we have a house full of monkeys!!
Bananas and winter squash are probably the most commonly used fruit-veg puree that I use in my baking. These too, along with carrot or apple sauce, help to add natural sweetness (which means less added cane sugar) and act as a binder in gluten-free, low-sugar and vegan baking. They also make the end product light and moist.
The recipe for my Power Protein Banana Bread is a spin on the traditional version I used to make in my day. I’m always looking for ways to feed my girls healthy, nutrient rich foods, ideally with a little fiber and protein to kick-start their days. My eldest little lady LOVE muffins (or all things carby) especially for breakfast because they feel like a “treat”. I love giving them these “treats” because they don’t have the empty calories and sugar that you would get from a typical banana bread or muffin (which are essentially cake!!).
Today’s banana bread is packed with protein, is flourless, grain-free and has no added sugar.
For all my paleo friends this banana bread is for you!
Power Protein Banana Bread
These sugar-free, paleo, high Power Protein Banana Breads loaf gems are perfect for breakfast on the fly or for those morning when the kiddies don’t want ANOTHER bowl of oatmeal! This bread freezes well or can easily be turned into muffins for an afternoon portable post-sport snack. Can easily be made vegan with a good dose of added fiber or make them full on paleo.
½ coconut flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp fine sea salt
4 bananas, very ripe & mashed
4 eggs or 4 flax eggs (4 tbsp flax & 9 tbsp water)
3 tbsp coconut oil, melted
1 tsp vanilla extract
- Preheat oven to 350F. Lightly oil a large loaf pan or 2-3 smaller loaf pans. Alternatively lightly oil a muffin pan to make 12 muffins.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a food processor or blender, mix together the mashed banana, eggs, melted oil and vanilla extract. Slowly pour these wet ingredients into the dry ingredients, mix until well combined. Pour batter into prepared loaf pan. Bake in hot oven for 45-50 minutes for large loaf (25-30 minutes for smaller loaves). Test doneness by inserting toothpick into the middle of the loaf to see if it comes out clean (few crumbs are fine). Let loaf sit in pan for 10 minutes before removing and placing on cooling rack to cool completely.
Makes about 1 large loaf or 2-3 smaller loaves.
If you can tolerate nuts, a quarter to half cup of ground walnuts are lovely sprinkled on top of the loaf or folded into the batter before pouring into the prepared pan. Short on eggs? Try using 2 organic eggs and 2 “flax eggs”.