Gluten Free Higher-Protein Banana Bread
A Nourishing Twist on a Classic Comfort
Banana bread holds a special place in the realm of comfort foods, seamlessly blending the sweetness of ripe bananas with the hearty texture of bread. I’m thrilled to share with you a recipe that not only satisfies those comfort food cravings but also aligns with a more nutritious, protein-rich diet. This gluten-free, higher-protein banana bread is a testament to how small adjustments can transform classic treats into nourishing staples for your kitchen.
Why This Recipe Works:
This banana bread recipe features almond flour and a gluten-free flour blend, offering the option to enhance protein content by adding collagen powder. It exemplifies the art of eating well through small, thoughtful adjustments—swaps and additions that enrich nourishment without compromising flavor or the pleasure of baking.
Ingredients:
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3 super ripe medium bananas
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1/2 tsp vanilla extract
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1 egg
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3 tbsp coconut oil, melted
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1/4 cup coconut sugar
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3 tbsp sweetener (low glycemic option- coconut nectar, maple syrup, or honey)
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3 1/2 tsp baking powder (aluminum-free)
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3/4 tsp salt (high-quality like Vera or Redmonds for extra minerals)
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1/2 tsp cinnamon
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3/4 cup milk (dairy or plant-based)
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1 1/4 cup almond flour
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1 1/4 cup gluten-free flour blend (option to partially substitute with grass-fed protein or collagen powder for a protein boost)
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1 1/4 cup gluten-free oats
Directions:
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Preparation: Preheat your oven to 350°F (177°C). Line a 9×5-inch loaf pan with unbleached parchment paper for easy removal.
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Mixing the Batter: Start by mashing the bananas until smooth. Add vanilla, egg, coconut oil, coconut sugar, sweetener, baking powder, salt, cinnamon, and milk, whisking vigorously to combine. Finally, fold in almond flour, gluten-free flour blend, and oats until just combined.
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Baking: Pour the batter into your prepared loaf pan and smooth the top. Bake for 1 hour to 1 hour 15 minutes, or until the exterior is golden brown and a toothpick inserted into the center comes out clean.
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Cooling: Allow the banana bread to cool in the pan for a bit before transferring it to a wire rack to cool completely. This patience ensures the bread sets properly and slices beautifully.
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Storing: If not enjoyed within the first two days, store the banana bread in the refrigerator or slice and freeze for a quick, nutritious treat anytime.
Serving Suggestion:
This banana bread is a versatile treat—enjoy it with breakfast, as a satisfying snack, or even a dessert. Its rich flavor and moist texture make it a hit on any occasion, proving that gluten-free and higher-protein options can be just as delicious as their traditional counterparts.
Happy baking, and may your kitchen always be filled with the aroma of freshly baked banana bread!